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Grilled Chicken Caprese

This dish looks fancy, but is easy enough for a weeknight.

It can be gluten free (depending on the cheese) and keto (omit the balsamic reduction) for anyone on a special diet.


Protein: chicken

Prep Time: 20 minutes - seasoning chicken, chopping toppings + preparing the balsamic reduction

Cook Time: 20 minutes on the grill



chicken breasts (4)

fresh basil

roma tomato

seasoning of choice or salt + pepper

cooking oil or spray

balsamic vinegar (1/2 cup)

brown sugar (2 tbsp)



- Preheat grill to 400 F.

We used our Traeger, so we preheated it with the lid closed for about 15 minutes

-Apply or spray a thin layer of oil on the chicken.

We used a small amount of canola spray because of its high smoke point

-Season the chicken with your favorite spice blend or rub.

We used Mrs. Dash Garlic and Herb blend

-Put chicken on the grill and cook until it reaches an internal temperature of 165F -

but attend to it before it's done for a special cheese adding step (see below).

This took about 20 minutes

***In the meantime, while chicken is cooking - you can make the balsamic reduction***

-Add 1/2 cup of balsamic vinegar and 2 tbsp of brown sugar to a small saucepan.

Simmer until the liquid is reduced by about half and keep warm until ready to eat!

Stir occasionally while reducing.

This took about 15 minutes

***Once the chicken is grilling and the reduction is on the stove, you can prep the tomato and basil***

-Slice tomato and basil for the toppings.

You can choose how you'd like to prep both here ;)

I did slices of Roma tomato and minced the basil

-Just before the chicken is cooked, add cheese to the top and allow it to melt.

We used shredded parmesan, but provolone is another good option - or any cheese you have handy!

-Once off the grill, add tomato and basil on top of the melted cheese and drizzle the balsamic reduction over top.

-Dig in!

***If you want to ramp up the flavors, you could marinate the chicken in advance***

-Living for Three


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