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Pesto Caprese Grilled Chicken

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Pesto Caprese Grilled Chicken

with kalamata olives and barley

Informations supplémentaires
35 min. | 641 kcal | easy | Family |
1. Cook the barley Preheat the oven to 425°F. Bring a pot of water to a boil. Pour in the barley and cook for 20-23 minutes over medium-high heat until tender. Drain and set aside.
2. Setup Slice the olives. Chop the basil. On a separate board, cut the chicken breasts in half, lengthwise.
3. Grill the chicken In an oven-safe pan over medium-high heat, add a drizzle of olive oil. Season the chicken with salt and pepper. Grill the chicken 2-3 minutes on each side. Remove and set aside.
4. Assemble and cook in the oven In the same pan, add the cherry tomatoes and cook for 2-3 minutes. Lightly mash with the back of a wooden spoon and add the basil. Return the chicken breasts to the pan, spread the pesto on the chicken breasts and add the cheese. Cook in the oven for 6-7 minutes.
5. Make the barley mix In a bowl, mix the barley with the olives with a drizzle of olive oil. Season with salt and pepper and mix well.
6. Plate your dish Serve the chicken with the tomatoes and barley. Bon appétit!
2 unit Chicken Breast
1 unit Multicolor Cherry Tomatoes
80 g Mozzarella
1 unit Basil
140 g Pearled Barley
30 ml Kalamata Olives
1 unit Basil Pesto
What you need Oven-safe pan, pot, bowl.
641 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 62g
21%
fat 23g
35%
cholesterol 123mg
41%
fiber 15g
60%
protein 49g
saturated 6g
30%
sodium 386mg
16%
sugar 5g
trans 0g