This simple Mediterranean chicken recipe from Gluten Free Goddess is one of our favorites. It’s simple to prepare, colorful, and works well in any season – even during the warm summer days. Serve it with brown rice or quinoa. Read more
1 Tbsp olive oil
1 medium onion, cut into 16 wedges
¼ cup balsamic vinegar
2 Tbsp water
1 pound plum tomatoes (cored, seeded and chopped)
1 tsp salt
½ tsp black pepper
8 oz fresh mozzarella, drained really well and cut into ½-inch dice
1 cup fresh basil leaves, chopped
8 thin cut chicken breasts
Heat a broiler or prepare an outdoor grill with medium hot coals.
In a large skillet, heat the olive oil over medium heat. Add onion wedges; sauté for 5 minutes or until slightly softened, the wedges will fall apart.
Add the balsamic vinegar and water. Bring to a simmer.
Reduce the heat to medium-low and cook until the liquid has reduced to a sauce and onion is tender, about 7 minutes.
Increase heat to medium-high. Add the tomatoes, salt and pepper; cook for 2 minutes. Remove skillet from heat and let sit for 2 to 3 minutes. Stir in mozzarella and basil.
Broil or grill chicken about 4 inches from heat source for 3 to 4 minutes per side. Place chicken on large platter. Scoop ¼ cup of topping on each chicken breast.