Low-Carb CHICKEN PESTO Caprese Salad | Healthy
Ingredients
- Chicken Breasts, cut into bite-sized pieces
- Bocconcini, halved or Large fresh mozzarella, cubed
- Multi-colored cherry tomatoes, halved
- Fresh store-bought Pesto
Optional Pesto Add-Ins
- Toasted pine-nuts – roughly chopped, fresh chopped garlic, sea salt
Instructions
Bake Chicken Breasts
- Season both sides of boneless, skinless chicken breasts with sea salt, pepper & dried basil.
- Over medium-high heat, sear both sides for 3-minutes.
- Place pan directly into 400-degree oven and bake until no longer pink in the middle, about 6-8 minutes depending on thickness of the breasts. .
- Let them rest on a cutting board. Cut into bite-sized cubes and set aside.
Prepare Pesto
- Place store-bought Pesto into a small mixing bowl.
- If desired, add-in your toasted pine-nuts and chopped garlic.
- Taste – and add sea salt if you feel it “needs a little something.” Set aside.
Assemble
- In a large mixing bowl, add cubed chicken, tomatoes, and mozzarella.
- Drizzle pesto over the mixture & toss until nicely coated.
- Transfer to a pretty serving bowl & enjoy!
Notes
It’s even better the day after, as the pesto intensifies! Keep in an airtight container in the fridge. To make it “husband-friendly” – add a little whole wheat penne pasta into his serving 
Tried this recipe?Let us know how it was!