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Chicken Caprese Recipe with Lemon and Thyme on Metal Platter on Top of Rustic Wooden Crate

Chicken Caprese Salad with Lemon and Thyme

This Chicken Caprese Recipe with Lemon and Thyme transforms a classic Caprese salad into a flavorful meal! It strikes the right balance between being satisfying but not overly heavy.
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4 servings
Calories 461kcal



  • 1/2 cup 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb boneless skinless chicken breasts pounded into cutlets



  • 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.
  • 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.


  • Net Carbs: 5g per serving


Calories: 461kcal | Carbohydrates: 6g | Protein: 38g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 117mg | Sodium: 784mg | Potassium: 670mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1013IU | Vitamin C: 19mg | Calcium: 309mg | Iron: 1mg