Grilled Chicken Margherita
This Grilled Chicken Margherita is a restaurant-quality meal you can absolutely pull off in your own kitchen without losing your mind.
The magic here is in the simplicity. We’re talking about chicken that’s perfectly seasoned, topped with melty mozzarella, a dollop of bright pesto, and some fresh tomatoes that bring the whole thing to life. It’s like an Italian vacation on a plate, but you don’t need a passport.
Seriously, this recipe is foolproof. Even if you’re the type who usually burns toast, you can nail this. The key is getting a good sear on the chicken and not overthinking it.
What You’ll Need
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 4 slices mozzarella cheese
- ½ cup basil pesto
- ½ cup cherry tomatoes
- 1 tablespoon fresh lemon juice
- ½ cup fresh basil leaves
- Salt and pepper to taste
Steps
- In a large bowl, combine 4 chicken breasts with salt, pepper, olive oil, garlic powder, and Italian seasoning. Toss until chicken is evenly coated.
- Grill chicken over medium-high heat for 6-8 minutes on each side until fully cooked.
- Top each chicken piece with a slice of mozzarella and cook for 1 additional minute until cheese melts.
- Toss halved cherry tomatoes with lemon juice and thinly sliced basil.
- Top each chicken breast with 3 tablespoons pesto, a scoop of tomato mixture, and cracked black pepper.
Substitutions That Actually Work
- No fresh basil? Use dried herbs
- Vegetarian? Try with grilled portobello mushrooms
- No grill? Use a cast-iron skillet or grill pan
Making It Diabetes-Friendly
- Use skinless chicken breast
- Measure pesto carefully
- Pair with low-glycemic vegetables
Tips & Storage
- Store leftovers in airtight container for 3-4 days
- Reheat gently to prevent chicken from drying out
- Can be meal prepped for the week
