Lemon and Thyme Chicken Caprese
Prep time: 
Cook time: 
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Yield: 4 servings
Lemon and Thyme Chicken Caprese transforms a classic caprese salad into a full meal that strikes the right balance between being satisfying but not overly heavy.
  • ½ cup (120 ml) water
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 3 large cloves garlic, peeled and cracked
  • 2 teaspoons lemon zest
  • 1 tablespoon minced fresh thyme
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 1 lb (455 g) boneless, skinless chicken breasts, pounded into cutlets
  • 2 heirloom tomatoes, sliced
  • ½ lb (227 g) fresh mozzarella cheese, sliced
  • ½ tablespoon red wine vinegar
  • ½ tablespoon extra-virgin olive oil
  • Fine sea salt and ground black pepper
  • 2 tablespoons toasted pine nuts
  • Handful fresh basil
  1. Combine all ingredients for the chicken in a large bowl, and stir to coat the chicken. Cover and refrigerate 2 to 4 hours. Remove the chicken from the marinade and grill until fully cooked, about 8 to 10 minutes, flipping once halfway through (there should be no pink in the center). Let the chicken rest for 5 to 10 minutes after grilling.
  2. To assemble the salad, arrange the chicken and tomatoes on a platter. Drizzle on the vinegar and oil and sprinkle on a little salt and pepper. Scatter the pine nuts and basil on top and serve.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/lemon-and-thyme-chicken-caprese/