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2 Teaspoons Olive Oil
2 Garlic Gloves, Minced
2 Cups Grape Tomatoes, Halved
3 Tablespoons Balsamic Vinegar
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Fresh Basil Leaves, Torn Into Small Pieces
4 4-oz Boneless Chicken Breasts
2 Cups Reduced-Fat Shredded Mozzarella
4 Cups Steamed Vegetables Like Broccoli, Asparagus, Or Zucchini Noodles
Heat olive oil in a large skillet over medium-high heat. Add garlic. Stir for one minute. Add tomatoes, balsamic vinegar, salt, and pepper. Cover and cook for 8 to 10 minutes, until tomatoes have softened. Remove from heat and stir in fresh basil. Grill or saute chicken breasts over medium-high heat for a few minutes on each side until fully cooked. Transfer to a baking sheet. Top each chicken breast with a 1/2 cup of tomato mixture and a 1/2 cup of mozzarella cheese as if they were pizza. Broil for 2 to 5 minutes or until cheese is melted. Steam or cook broccoli, asparagus, zucchini noodles, or another veggie of your choice to serve as a side with the Caprese chicken. Each serving gets one tomato and cheese-topped chicken breast with one cup of steamed veggies.
Mozzarella cheese is high in water content and low in fat. This cheese is a great healthy option.