Ingredients
Chicken:
4 boneless, skinless chicken breasts
2-3 garlic cloves, minced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Avocado Tomato Topping:
4 slices fresh mozzarella cheese
1 cup cherry or grape tomatoes, halved
2 ripe avocados, diced
1/4 cup fresh basil, chopped
1 teaspoon olive oil
Juice of 1/2 lemon
Salt and pepper to taste
Instructions
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Marinate the chicken: In a large bowl, mix garlic, balsamic vinegar, olive oil, Italian seasoning, salt, and pepper. Add chicken and coat thoroughly. Cover and refrigerate for 30 minutes to 24 hours.
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Prepare the avocado tomato salad: Combine diced avocados, halved tomatoes, chopped basil, olive oil, lemon juice, salt, and pepper in a medium bowl. Cover and refrigerate until ready to serve.
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Cook the chicken: Heat a grill pan or skillet over medium-high heat. Grill chicken for 8-10 minutes per side, until fully cooked. Top each piece with a slice of mozzarella during the last 2-3 minutes.
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Serve: Remove chicken from heat, top with avocado tomato salad, and serve immediately.
Notes
- Any small, bite-sized tomatoes can be used for the salad.
- Net carbs are calculated by subtracting fiber from total carbs.
- Chicken can be grilled indoors if an outdoor grill is not available.
- Cover avocado mixture to prevent browning until ready to serve.
- Prep Time: 10 min
- Cook Time: 20 min