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.
Servings 4 servings
- 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