Tomato Basil Mozzarella Grilled Chicken

June 6, 2013



How has your summer been going so far?  Now that we are 6 days into June, I feel like it’s flying by.  Pretty soon it will be the 4th of July and then Baby H will be here!  

For the past few weekends we have been busy renovating my parents new lake house and getting it ready for summer.  I am excited to show you all of the amazing updates that we have been working on.  Two more weeks and it should be ready for summer, or at least at a good stopping point to pause and finish working on things in the fall.  

Between painting, ripping carpet out, taking down tons and tons and tons of wall paper, we have not made enough time for fun on the lake.  


But we have been staying fueled with healthy, fresh and seasonal dinners.  My motto this pregnancy has been “the more protein the better”.  All I have been wanting are things like chicken, fish, fresh mozzarella cheese, eggs and tons of fruit and veggies.  Plus ice cream – of course, lots of it. 

This meal came together mostly out of a mad desire for Caprese salad and chicken.

 (We have been going through pounds and pounds of tomato and mozzarella). 


Tomato Basil Mozzarella Grilled Chicken

  • 4 chicken breasts, cleaned and trimmed of all fat
  • favorite seasoning for grill – I LOVE Heinen’s Two Brothers Seasoning, Melting Pot’s Garlic Wine, Montreal, etc.
  • 1 package or 2 c. fresh baby arugula
  • 3 medium tomatoes
  • 8 oz. of fresh mozzarella
  • 1/3 c. fresh basil, sliced thin
  • 1-2 T. olive oil
  • salt and pepper
  • balsamic vinegar (optional)
  1. Clean and trim chicken breasts and sprinkle them with seasoning or use an Italian dressing to marinate.
  2. Heat the grill until it’s hot enough to cook chicken.  Place chicken on the grill and cook until done – checking often.  Set chicken aside.
  3. While chicken is cooking, dice tomatoes, mozzarella and basil.  
  4. In a medium bowl, combine tomatoes, cheese and basil with olive oil and salt and pepper. 
  5. On a plate, spread a generous amount of arugula and place grilled chicken on top. Slice or leave whole.
  6. Cover with a generous amount of salad, drizzle with balsamic vinegar (if desired) and serve. 
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