Grilled Chicken with Tomato Parsley Salad

serves 2

  • 1 lb. ¬†chicken breasts (about 2)
  • 1/2 teaspoon garlic powder
  • kosher salt & fresh cracked pepper
  • pinch red pepper flakes
  • 3 tablespoons extra virgin olive oil, divided
  • juice of 1/2 lemon
  • 2 tablespoons capers
  • 2 cups grape tomatoes, halved
  • 1 cup chopped Italian parsley
  • 6 basil leaves, roughly chopped
  • 1/2 cup shredded Parmesan cheese
  • grilled bread, for serving
  • fresh mozzarella, for serving
  • lemon wedges, for serving

Preheat grill or grill pan.

In a medium bowl, mix 2 tablespoons olive oil with lemon juice. Add the capers, tomatoes and give mixture a good stir. Season with salt & pepper and stir in parsley and basil. Set salad aside.

Season both sides chicken breasts with garlic powder, salt, pepper and red pepper flakes. Drizzle with 1 tablespoon olive oil. Place chicken breasts on the grill and cook each side for 3-4 minutes, or until chicken is done.  Finish grilled chicken with a good squeeze of fresh lemon juice.

Top chicken breasts with tomato parsley salad and serve with grilled bread and fresh mozzarella.