One Pan Caprese Chicken with Spinach, Pine Nut and Balsamic Salad
This recipe is a quick-fire flavour bomb, packed full of protein, low on carbs and utterly delicous. If you like you can add some crusty bread to mop up the juices but we think it's perfect just as it is for a light summery meal.
Number of servings
Ingredients
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2 Chicken Breast
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2 Tbsp Pesto
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200g Rainbow Cherry Tomatoes
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125g Pack Fresh Mozzarella
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75g Pack Baby Spinach
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1 Shallot
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1 Tbsp Balsamic Glaze
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1 Tbsp Pine Nuts
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Oven Proof Frypan
Small Frypan
1 Prepare Ingredients
Preheat grill to 220. Slice mozzarella. Cut half of the cherry tomatoes in half, leave the rest whole. Finely slice shallot.
2 Toast Pine Nuts
Heat a small pan over medium heat. Toast the pine nuts for a few minutes until golden and fragrant. Set aside for later.
Tip! Keep a close eye on these as they will burn easily.
3 Cook Chicken
Heat a frypan over medium high heat. Add a drizzle of oil, add the chicken breasts and season. Cook for 3 minutes on each side or until almost cooked through. Add the cherry tomatoes and 1/2 the shallot to the pan, nestling them around the chicken. Season with salt and pepper. Allow to cook for 4 minutes or until tomatoes begin to soften.
4 Finish Chicken
Spoon the pesto over the chicken breasts. Lay the mozzarella slices over the pesto. Place pan under grill for 3-4 minutes until tomatoes are blistered and cheese is golden and bubbly.
Tip! If your pan is not oven safe you can transfer to a baking pan or dish.
5 You Plate It
Make salad with spinach, remaining shallots and pine nuts. Drizzle with balsamic glaze. Serve with chicken and enjoy.
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