Light Caprese Chicken Skillet
Nutrition per serving
Protein per 100 kcal: 9.4g · Energy from macros: 38% protein / 8% carbs / 53% fat
Ingredients
- 400g chicken breast fillets (2 pieces), pounded to even thickness
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 2 garlic cloves, thinly sliced
- 250g cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 125g light mozzarella, torn into pieces
- 1 handful fresh basil leaves
- 1 tbsp balsamic glaze, to drizzle
- 1/2 tsp chilli flakes (optional)
- 1 tsp extra-virgin olive oil, to finish
- Lemon wedges, to serve
Instructions
Pat the chicken dry, pound to even thickness and season all over with salt, pepper, Italian seasoning and garlic powder.
Heat the olive oil in a large ovenproof skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden.
Lift the chicken out briefly, then soften the onion and garlic in the same pan for 1 minute.
Add the cherry tomatoes, balsamic vinegar and honey, and cook for 3-4 minutes until the tomatoes blister and collapse into a sauce.
Return the chicken to the skillet, spoon the sauce over it and top with the torn mozzarella. Cover and cook on low for 5-6 minutes until the cheese melts and the chicken is cooked through.
Rest for 3 minutes, then scatter over the basil, drizzle with balsamic glaze and extra-virgin olive oil, add chilli flakes if you like, and serve with lemon wedges.
This is the dinner I make when I want something that feels like a treat but still keeps the evening light. Juicy seared chicken, cherry tomatoes that collapse into a sweet balsamic sauce, and mozzarella melted right in the pan — a plate that looks like it took an hour, in half the time. Log it after dinner at nutricounter.net/tools/tracker and you'll see it sits comfortably in a weight-loss day.
