Chicken Caprese Salad

Make chicken caprese salad, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
160 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
60 g Light mozzarella (Light mozzarella is 165 kcal per 100 g against 280 for full fat. Sixty grams is half a ball.)
200 g Tomato
8 g Olive oil
1 tsp, about 7 g Balsamic glaze
A big handful Fresh basil
To taste Salt
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Flatten the chicken to an even thickness, season it and griddle it for five minutes a side on a hot dry pan until the middle is no longer pink. Rest it for five minutes and slice.
2. Slice the tomatoes thickly, salt them and leave them on the plate for five minutes.
3. Tear the mozzarella over the tomatoes, lay the chicken between the slices and tuck in the basil.
4. Pour over the oil, drizzle the glaze and grind on pepper.

Contains milk and sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chicken-caprese-salad

AI-generated images illustrating the recipe.

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