Name: Grilled Chicken Margherita
Ingredients: 4 boneless, skinless chicken breasts (6-8 oz each); 3 tablespoons olive oil, divided; 2 teaspoons Italian seasoning; 1 teaspoon garlic powder; Salt and freshly ground black pepper, to taste; 8 oz fresh mozzarella cheese, sliced into 8 rounds; 2 large ripe tomatoes, sliced (about 1/4 inch thick); 1/4 cup fresh basil leaves, roughly torn; 2 tablespoons balsamic glaze or reduction; 2 cloves garlic, minced; 1 tablespoon fresh lemon juice

Description

This Grilled Chicken Margherita recipe will make you the dinner hero tonight – juicy chicken topped with melted mozzarella, fresh tomatoes, and basil for a 30-minute meal that tastes like you spent hours in the kitchen.

Ingredients

Scale

4 boneless, skinless chicken breasts (6–8 oz each)
3 tablespoons olive oil, divided
2 teaspoons Italian seasoning
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
8 oz fresh mozzarella cheese, sliced into 8 rounds
2 large ripe tomatoes, sliced (about 1/4 inch thick)
1/4 cup fresh basil leaves, roughly torn
2 tablespoons balsamic glaze or reduction
2 cloves garlic, minced
1 tablespoon fresh lemon juice

Instructions

Place chicken breasts between plastic wrap and pound to 1/2 inch thickness. Combine 2 tablespoons olive oil, Italian seasoning, garlic powder, salt, and pepper, then brush over both sides of chicken. Let marinate for at least 15 minutes.
Preheat grill to medium-high heat (375-400°F). Clean and oil the grates to prevent sticking.
Grill chicken on the hot side for 4-5 minutes per side until grill marks form and internal temperature reaches 165°F.
Let chicken rest for 2-3 minutes, then top each breast with 2 slices of mozzarella and 2-3 tomato slices. Close the grill lid for about 2 minutes until cheese melts.
Transfer to serving plates, sprinkle with fresh basil, and drizzle with balsamic glaze. Mix remaining tablespoon of olive oil with minced garlic and lemon juice, then drizzle over chicken before serving.