So we have trying to be eating clean for a few years, and this year we even went a step further and removed ground nuts, gluten, dairy (except cheese on occasion), and believe it or not we have removed coffee on most days. It really hasn’t been that challenging, and to be honest now when I eat sugar and gluten and ground nuts I don’t feel well.
Now that’s not to say that we are always good about what we eat. We are humans, and definitely imperfect ones. We eat healthy most of the time, but sometimes I want a cookie, or brownie, or pizza. So we give ourselves one day to eat whatever we want, and then get back on track with clean eating.
Recently I have also reduced my complex carbs, and lost 3.5 pounds last week, which is amazing, since I hardly ever lose anything. Wednesday we will see if this trend will continue or it was a fluke…
Well, Karol saw a recipe on Facebook that appealed to her and so I made it for dinner a few weeks ago. I will say it was quite yummy, and I wanted to share it with you today. It isn’t as pretty as the video by Delish, but it is my version, in a regular kitchen with regular people. So without further ado I give you my Caprese Chicken recipe:
1 tbsp. extra-virgin olive oil
1lb. boneless skinless chicken breasts
Freshly ground black pepper
1/4 c. balsamic vinegar
2 cloves garlic, minced
1 pint grape tomatoes, halved
2 tbsp. shredded basil
4 slices mozzarella
Brown Rice spaghetti, cooked according to the package
In a large skillet over medium-high heat, heat oil.Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side. Transfer to a plate. Add balsamic vinegar to skillet an let simmer for a few minutes (deglazing), then add garlic and stir until fragrant, about 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes. Stir in basil.Return chicken to skillet and nestle in tomatoes. Top with a slice of mozzarella and cover with lid to melt cheese. Spoon tomatoes over chicken and serve over the cooked pasta. (This would also be quite yummy without pasta, served with some veggies or salad)
Then cook 6 minutes on each side:
Remove chicken to a plate and add balsamic vinegar and garlic to hot pan. (I probably used less that 1/4 cup as I am not a huge fan of balsamic vinegar)
Then add the tomatoes and let simmer for a few minutes:
Put chicken back in the pan:
Put a slice of mozzerella cheese on each breast and let it melt:
Serve over pasta:
It was sooooo good! I used the basil from my garden. Can’t wait until we have some grape tomatoes from the garden and can use those!
I truly believe you will love this dish! Let me know what you think if you try it!