Nickel Allergy Friendly Paleo Caprese Chicken

Total time30 min

Prep time10 min

Cook time20 min

Nickel Allergy Friendly Paleo Caprese Chicken

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Ingredients

4 servings

4 boneless, skinless chicken breasts (about 6 oz each)
1 tsp kosher salt
½ tsp black pepper
½ tsp garlic powder
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the balsamic glaze

½ cup balsamic vinegar
1 tbsp honey

For the topping

2 medium tomatoes, sliced ¼ inch thick
¼ cup fresh basil leaves
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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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