Balsamic Caprese Chicken
This chicken recipe combines the tastes of summer with fresh tomato & balsamic with healthy fats from avocado for a quick weeknight meal.
Ingredients
Marinade
- 3 tbsp olive oil, extra virgin
- 2 tsp Italian seasoning
- 2 cloves garlic, minced
- 1 tsp maple syrup
- ¼ tsp chili onion crunch oil or red pepper flakes
Chicken
- 1 ¼ lb chicken breasts, boneless, skineless
- ¼ cup pesto
- 1-2 tomatoes on the vine, thinly sliced
- 1 tbsp balsamic vinegar
- fresh basil, thinly, sliced
- salt and pepper, to taste
- mozzarella cheese, optional
Almond Sauce (optional to replace cheese)
- ¾ cup water
- ⅓ cup olive oil
- juice of 1 lemon
- 1 cup sprouted almonds , or soaked fo 2-4 hours if you do not have pre sprouted
- ¼ cup nutritional yeast
- 4 cloves garlic
- big dash of salt
- ¼ tsp cumin
- 1 chipotles in adobo sauce , canned, seeds removed
Instructions
- Slice chicken breasts in half lengthwise to about 1/2-inch thickness. If needed, pound each cutlet between plastic wrap until desired thickness.
- In a bowl, whisk together the olive oil, Italian seasoning, garlic, lemon juice, maple syrup, red pepper flakes, and salt. Add chicken to the marinade mixture and toss to combine. Let stand at room temperature for about 10-15 minutes.
- Add chicken to air fryer and cook for 12-15 minutes at 400. Thicker parts of the breast may require an additional minute or so.
- Remove the chicken to a platter, (if adding cheese do so now so it melts on the hot chicken)if doing dairy free add almond sauce. Then top with pesto, slice of avocado, tomato, fresh basil and drizzle of balsamic.
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