Defeat Diabetes

< 1 min read

Our dietitian Nicole Moore loves her Chicken Caprese – and with good reason! Who can resist the combo of tasty chook and melted cheese? Not the DD Team, that’s for sure! Try pairing with our Cucumber Salad which we’ve shared below.

Preparation time: 60 mins Cook time: 10 mins Serves: 2


  • 500g boneless skinless chicken breasts
  • 2 tbsp balsamic vinegar
  • 1 tbsp pesto
  • 2 tbsp olive oil
  • 8 slices fresh mozzarella
  • 2 large tomatoes
  • 8 basil leaves


  1. Pop the chicken breast into a freezer bag. Whisk together the balsamic vinegar, pesto, and olive oil. Pour the marinade over the chicken. Press the air out of the bag and leave for 60 minutes – it’s even better if you can leave it overnight.
  2. Preheat grill to medium-high and lightly brush the grate with olive oil. When hot place the marinated chicken onto the grate and grill for around 4-5 minutes each side until juices run clear.
  3. In the last two minutes layer sliced tomato, basil and mozzarella on top of the chicken breast. Place back under the grill and cook until the
  4. cheese is golden brown and bubbling.

Tip: Serve with a crisp summer salad, roasted veggie such as zucchini, mushrooms and broccolini or a side of cauliflower rice.

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