The other night I got home from work and was absolutely exhausted. I really wanted to be "bad" and just get takeout, but I already had chicken thawed in the fridge. I also had a small bowl of tomatoes from my garden that needed to get used up. I have been seeing so many recipes lately for caprese salads that I had to figure out how to combine the two. I started out by cooking the chicken very simply in the skillet. I seasoned it with salt and pepper and a light coating of coconut oil in the skillet. I diced up the tomatoes, finely chopped some fresh basil, and then cubed up some goat cheese mozzarella. I finished it off by drizzling the tomato salad with an aged Pomegranate balsamic vinegar. I topped the chicken with the tomatoes and served it with a side of a rice pilaf mix that my sister made (I added shredded zucchini to the rice...gotta get rid of it any way possible!). It was a delicious, quick dinner that only took about 30 minutes to make, start to finish. I really liked the goat cheese mozzarella. It was a bit tangy, as most goat cheeses are, and a little bit more crumbly than regular mozzarella. We were eating way sooner than if I had waited for Dave to get home from work, clean up, and go get something...somewhere. And this was way better for us than anything we could have got anywhere :)
|Don't you just love the colors of the red and green heirloom tomatoes?|
Chicken with Heirloom Tomato and Mozzarella Salad
2 large or 4 small boneless, skinless chicken breasts
Salt and Pepper
2-3 teaspoons coconut oil
1 lb heirloom tomatoes, diced
1 handful basil leaves, finely chopped
7 oz goat cheese mozzarella, diced
2-3 tbl balsamic vinegar
Heat a skillet over medium high. Season chicken with salt and pepper. Cook chicken until just done, but not longer pink in the center, about 4 minutes each side for smaller breasts, longer for larger breasts.
In a separate bowl, combine tomatoes, basil, mozzarella, and balsamic vinegar. Season to taste with salt and pepper.
Serve tomato salad on top of chicken.