Caprese Chicken Salad

To me, caprese is the ultimate summer salad. Fresh basil and tomatoes, delicious mozzarella cheese, thick balsamic reduction. I mean, come on. What's not to like? For lunch the salad alone will fill me up, but for dinner I need something a little more substantial. Add chicken and quinoa, a side of green beans and watermelon and we have dinner! This only takes 20 minutes to make and is great leftovers. I served this warm but it's also awesome cold. These kinds of meals are my favorite because they can be eaten differently, hot or cold, throughout the week so you won't get bored. Sit down at the table with your honey for a nice dinner, poolside for an easy lunch or even potluck style!

This recipe is a great addition to your summertime recipe box!

Ingredients

1 lb chicken tenders

Mini plum tomatoes

Mozzarella cheese

Fresh basil

Quinoa

Pink sea salt

Lemon pepper

Garlic powder

1 small lemon

Avocado or olive oil

Balsamic vinegar- I don't measure this- I would guess I add about 5 tbsp to 1 tsp of honey

Honey

Directions

Season chicken liberally with salt, lemon pepper and garlic powder.

Add one cup of quinoa and two cups of water to a pot and cook on high until the water boils.

Stir and turn heat down to warm.

Cook covered for about 15 minutes.

While quinoa is cooking

Prepare a pan with olive oil and heat on medium high.

Add chicken to the hot pan and cook about 4-5 minutes on each side.

When chicken is browned on both sides and cooked all the way through squeeze lemon juice into the pan.

Scrape the burnt bits from the pan with a utensil and mix the chicken to coat with the lemon juice.

When the chicken is done cooking

Remove chicken from heat and cover to keep warm.

Add balsamic, a drizzle of honey and a pinch of sea salt to a small pan.

Heat on medium high heat for about 3 minutes stirring constantly.

Remove balsamic from heat.

Season cooked quinoa with sea salt, lemon pepper, olive oil and a little chopped basil.

In a medium size bowl add warm cubed chicken, halved tomatoes, basil, and cubed mozzarella.

Mixed with salt, lemon pepper, garlic powder and a little balsamic (Not the reduction).

To serve

Spoon a serving of quinoa into a bowl.

Top with chicken capresse mix.

Drizzle with balsamic reduction. (Note- as the reduction cools it will thicken. If it hardens warm slightly the in pan)

Taste to make sure you don't need more seasoning and adjust as needed.

Serve with a side of green beans or your favorite veggie!

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