Pescatarian Paleo Caprese Chicken
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!