Grilled Margherita Chicken


Grilled Margherita Chicken

adapted from Creme de la Crumb

Makes 4 servings, 5 FSP per serving when made as directed. If you substitute ingredients, adjust points accordingly

  • 4 boneless, skinless chicken breasts, pounded to less than 1 inch thickness
  • salt and pepper to taste
  • 1 Tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 4 oz Trader Joe's Lite Mozzarella
  • 4 Tbsp basil pesto
  • 1/2 cup cherry or grape tomatoes (halved)
  • 1 Tbsp fresh lemon juice
  • 1/2 cup packed basil leaves, very thinly sliced
  • cracked black pepper, optional

  1. In a large bowl, combine chicken, salt and pepper, olive oil, garlic powder and Italian seasoning. Toss to combine.

  2. Grill chicken over medium high heat for about 6-8 minutes on each side until cooked through. Top each piece of chicken with 1 oz of mozzarella cheese and cook another minute or so until melted.

  3. Toss tomatoes, lemon juice and basil together. Top each chicken breast with 1 tablespoon of pesto, a scoop of tomato mixture and some freshly cracked black pepper (optional). Serve immediately.