Grilled Chicken Margherita

This grilled chicken margherita recipe features juicy chicken topped with melted cheese, pesto, and diced tomatoes. It's ready in minutes and full of flavor.

Course Main Course

Cuisine American

Prep Time 2

Cook Time 10

Total Time 12

Servings servings

Calories 267kcal

Author Arman Liew

Ingredients

4 chicken breasts boneless and skinless
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
4 slices Mozzarella cheese
1/4 cup basil pesto
1 cup cherry tomatoes halved
1/2 small lemon

Instructions

Pat the chicken breasts dry and rub with olive oil, salt, and pepper.
Preheat the grill or grill pan to medium-high heat (400°F / 200°C). Grill the chicken for 5 minutes per side, or until the internal temperature reaches 165°F /74°C.
In the last 2 minutes of grilling, place a slice of mozzarella cheese on each chicken breast. Close the grill lid to let the cheese melt.
Remove the chicken from the grill and top each piece with one tablespoon of basil pesto. Scatter halved cherry tomatoes over the top and drizzle with lemon juice.

Notes

TO STORE: Let the chicken cool to room temperature, then store it in an airtight container in the fridge for 3-4 days.

TO FREEZE: Freeze the leftovers in a freezer-safe container for up to 3 months. Thaw overnight before reheating.

TO REHEAT: Reheat the chicken in the oven at 350F/175C for 8-10 minutes or until warm. Or microwave single-serving portions in 30-second intervals.

Recipe variations

Turn into a pasta dish. Serve the chicken over a bed of cooked spaghetti (we do this all the time!). If you go this route, I suggest adding marinara sauce or sugo sauce to coat the noodles.
Swap the lemon juice for reduced balsamic vinegar or your favorite salad dressing (I love the Olive Garden Italian dressing, but that’s just me!).
Add extra seasonings. Sprinkle Italian seasoning along with the salt and pepper to infuse more flavor.

Nutrition