It’s summertime which means grilling and easy fresh meals! This one has all the flavors of your garden with ripe tomatoes and pesto – it’s perfect for parties and barbecues too!
I love to serve this with any kind of pasta or bean salad to add some extra color and fiber.
It can be made on an outdoor grill, or an indoor skillet. It is naturally gluten free, high in protein and low in carbs.

Ingredients:

1 lb. chicken breasts (approx 4 breasts)
4 tablespoons basil pesto
4 slices fresh mozzarella cheese, low sodium (sliced 1⁄4 inch thick)
1-2 ripe tomatoes
2 tablespoons balsamic glaze
8 fresh basil leaves
Salt and pepper
Olive oil

Directions

If the chicken breasts are not even in size, flatten and tenderize with a mallet, or cut them so they cook evenly. Pat the chicken dry, toss in olive oil and season liberally with salt and pepper on both sides. (If cooking inside, put oil on the pan or skillet instead of on the chicken)

Cook about 5 minutes each side or until internal temperature reaches 160 degrees

During the last minute of cooking, top each piece of chicken with 1 tablespoon of pesto, and 1 slice of cheese.

Remove from heat and add 1 slice of tomato, drizzle with balsamic reduction, sprinkle with additional salt and pepper and if you like spicy, add a few red pepper flakes on top too! Enjoy!!

Each Piece: About 220 calories/30g protein/10g fat/2g carbs (Taken from The Mediterranean Dish blog)