Chicken Caprese Salad
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Use tomatoes that smell of something. Out of season, cherry tomatoes are the better bet and the weight is the same.
Half a ball of light mozzarella and 8 g of oil. The full-fat ball and an unmeasured pour is the difference between this and a 600 kcal plate.

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