One Pan Caprese Chicken with Spinach, Pine Nut and Balsamic Salad

Preheat grill to 220°C. Slice bocconcini. Cut half of the cherry tomatoes in half, leave the rest whole. Finely slice shallots.

Heat a small pan over medium heat. Toast the pine nuts for a few minutes until golden and fragrant. Set aside for later.

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.

Spoon the pesto over the chicken breasts. Lay the bocconcini slices over the pesto. Place pan under grill for 3-4 minutes until tomatoes are blistered and cheese is golden and bubbly.

Make salad with baby spinach, remaining shallots and pine nuts. Drizzle with balsamic glaze. Serve with chicken and enjoy.

Preheat grill to 220°C. Slice bocconcini. Cut half of the cherry tomatoes in half, leave the rest whole. Finely slice shallots.

Heat a small pan over medium heat. Toast the pine nuts for a few minutes until golden and fragrant. Set aside for later.

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.

Spoon the pesto over the chicken breasts. Lay the bocconcini slices over the pesto. Place pan under grill for 3-4 minutes until tomatoes are blistered and cheese is golden and bubbly.

Make salad with baby spinach, remaining shallots and pine nuts. Drizzle with balsamic glaze. Serve with chicken and enjoy.

Preheat grill to 220°C. Slice bocconcini. Cut half of the cherry tomatoes in half, leave the rest whole. Finely slice shallots.

Heat a small pan over medium heat. Toast the pine nuts for a few minutes until golden and fragrant. Set aside for later.

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.

Spoon the pesto over the chicken breasts. Lay the bocconcini slices over the pesto. Place pan under grill for 3-4 minutes until tomatoes are blistered and cheese is golden and bubbly.

Make salad with baby spinach, remaining shallots and pine nuts. Drizzle with balsamic glaze. Serve with chicken and enjoy.

Preheat grill to 220°C. Slice bocconcini. Cut half of the cherry tomatoes in half, leave the rest whole. Finely slice shallots.

Heat a small pan over medium heat. Toast the pine nuts for a few minutes until golden and fragrant. Set aside for later.

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.

Spoon the pesto over the chicken breasts. Lay the bocconcini slices over the pesto. Place pan under grill for 3-4 minutes until tomatoes are blistered and cheese is golden and bubbly.

Make salad with baby spinach, remaining shallots and pine nuts. Drizzle with balsamic glaze. Serve with chicken and enjoy.

Preheat grill to 220°C. Slice bocconcini. Cut half of the cherry tomatoes in half, leave the rest whole. Finely slice shallots.

Heat a small pan over medium heat. Toast the pine nuts for a few minutes until golden and fragrant. Set aside for later.

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.

Spoon the pesto over the chicken breasts. Lay the bocconcini slices over the pesto. Place pan under grill for 3-4 minutes until tomatoes are blistered and cheese is golden and bubbly.

Make salad with baby spinach, remaining shallots and pine nuts. Drizzle with balsamic glaze. Serve with chicken and enjoy.

Preheat grill to 220°C. Slice bocconcini. Cut half of the cherry tomatoes in half, leave the rest whole. Finely slice shallots.

Heat a small pan over medium heat. Toast the pine nuts for a few minutes until golden and fragrant. Set aside for later.

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.

Spoon the pesto over the chicken breasts. Lay the bocconcini slices over the pesto. Place pan under grill for 3-4 minutes until tomatoes are blistered and cheese is golden and bubbly.

Make salad with baby spinach, remaining shallots and pine nuts. Drizzle with balsamic glaze. Serve with chicken and enjoy.