Monday, May 26, 2014

Lighter Chicken Caprese with Avocado (Gluten-Free)

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Happy Memorial Day!! I'd personally like to thank all the service men and women who have fought and continue to fight for our country and our rights. Your selflessness doesn't go unnoticed and we appreciate you.
Now on to the food. This is an incredibly light and extremely tasty meal. Fresh tomatoes and avocado are tossed with a garlic and cilantro-infused balsamic vinegar; a beautiful pairing if I do say so myself. The fresh Mozzarella is melted on top of the chicken slices and then topped with the tomato mixture. Sounds like heaven, doesn't it? It's extremely refreshing on a hot spring day, and it's also gluten-free! Enjoy and have a wonderful holiday!

Printable Recipe

  • 6 boneless, skinless chicken breasts, pounded thin
  • Salt and pepper, to taste
  • Garlic powder, to taste
  • 1 tbsp. vegetable oil
  • 2 small tomatoes, diced
  • 1 avocado, diced
  • 1 tbsp. garlic and cilantro flavored balsamic vinegar (or plain)
  • Fresh Mozzarella cheese, cut into 1/4" slices
Season both sides of the chicken breasts with a sprinkle of salt, pepper and garlic powder. 

Add oil to a large skillet and preheat to medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes. Flip and continue cooking until cooked through and light brown. Remove from heat and place on a baking sheet and top with aluminum foil to keep warm. Repeat with remaining chicken, if necessary.

Meanwhile, mix the tomatoes, avocado and balsamic vinegar together. Set aside.

Remove foil from chicken. Top each piece of chicken with a slice of Mozzarella. Place under the broiler for 1-2 minutes or until cheese is melted and bubbly. 

Remove chicken from oven. Top each slice with a spoonful of the tomato and avocado mixture. Serve immediately.

Source: SK Original

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