CAPRESE CHICKEN OVER RICE

4 Servings

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Nutrition

549 Calories

46g Protein

Ingredients

Chicken Marinade:

1.3 lb chicken breast sliced thin

1 tbsp spicy brown mustard

1 tsp herb seasoning (I used Seasonello Bologna Aromatic Sea Salt)

2 tbsp balsamic vinegar

2 tbsp olive oil

1 garlic clove grated

The Rest:

1 cup uncooked rice of choice

1 garlic clove grated

1/2 fresh mozzarella ball sliced

12 oz container cheery tomatoes halved

1 tbsp capers

1/4 cup basil pesto

Preparation

1. Add mustard, herb seasoning, balsamic vinegar, olive oil and 1 grated garlic clove to a bowl and whisk well. Add chicken breast to a Ziploc bag followed by the marinade mixture. Release all air and seal shut. Massage marinade into chicken well and refrigerate for at least 30 minutes **

2. Meanwhile, rinse and cook rice according to packaging. Set to the side

3. Rinse and cut cherry tomatoes accordingly. Slice your mozzarella. Set both to the side

4. Set a large pan to medium high heat. Once pan is hot, add chicken and cook for about 12 - 15 minutes, flipping halfway, until fully cooked. Once chicken is fully cooked, move to a clean plate and set to the side

5. Reduce heat to medium low, adding cherry tomatoes, 1 grated garlic clove, capers and remaining chicken marinade (stirring frequently will help pick up anything stuck to the pan). Cook for about 5 - 6 minutes before returning cooked chicken to the pan (pour on any juices from the chicken)

6. Once chicken is back in the pan, reduce heat to low topping each chicken with mozzarella and 1 tbsp of basil pesto

*NOTE: Do not discard your chicken marinade, you will need it later