Fish Free Paleo Caprese Chicken
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Learn more →Ingredients
4 servings
- 4 boneless, skinless chicken breasts (about 6 oz each)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp olive oil
For the balsamic glaze
- ½ cup balsamic vinegar
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
For the topping
- 2 medium tomatoes, sliced ¼ inch thick
- ¼ cup fresh basil leaves
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the chicken breasts dry with paper towels, then season all over with the salt, black pepper, and garlic powder.
- 2
Combine the balsamic vinegar and honey in a small saucepan over medium heat. Bring to a gentle boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the mixture has reduced by about half and coats the back of a spoon, 8–10 minutes. Remove from heat and set aside.
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