Perfectly pan-fried chicken breast slices slathered with melted mozzarella atop a basil pesto-laced fluffy quinoa base. Balsamic marinated tomato slices bring together the classic caprese favour profile beautifully.
Caprese Chicken Salad
Caprese Chicken Salad
with basil pesto, quinoa & lemon
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Balsamic Vinegar
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Grated Mozzarella
- Green Leaves
- Lemon
- Lemons
- Pesto Princess Basil Pesto
- Plum Tomato
- Plum Tomatoes
- Pumpkin Seeds
- White Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
POPPIN SEEDS
Place a pot (big enough for the quinoa) over a medium heat. When hot, toast the pumpkin seeds for 2-3 minutes until they start to pop and turn golden. Remove from the pot on completion.
FLUFFY QUINOA
Rinse the quinoa well. In the same pot, submerge the quinoa in 200ml of water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for 5 minutes. Stir through a squeeze of lemon juice (to taste) and season.
MARNATION
In a bowl, place the balsamic vinegar, a drizzle of oil, some lemon zest and seasoning. Mix until fully combined. Add the sliced tomato rounds and toss until coated. Set aside to marinate for serving.
CHEESY CHICKEN
Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When the pan is hot, fry the chicken on one side for 5-6 minutes until golden. Flip, pop on the lid and fry for a further 5-6 minutes until cooked through. During the last 1-2 minutes top the breast with grated cheese and cover, letting the cheese melt. Remove from the pan on completion and set aside to rest for 5 minutes before slicing and seasoning.
BRING IT TOGETHER
Just before serving, remove the tomato slices from the marinade, reserving the marinade in the bowl. Toss the rinsed green leaves through the marinade until coated. In a separate bowl, mix the pesto with olive oil in 5ml increments until drizzling consistency.
TANGY FEAST!
Plate up a generous mound of the zesty & fluffy quinoa and lay over the dressed rocket, and the balsamic tomato rounds. Top with the succulent cheese-covered chicken breast slices and drizzle over the basil pesto. Scatter with toasted pumpkin seeds and side with a lemon wedge. Divine!
Pumpkin Seeds - 10g
White Quinoa - 100ml
Lemon - 1
Balsamic Vinegar - 15ml
Plum Tomato - 1
Free-range Chicken Breast - 1
Grated Mozzarella - 50g
Green Leaves - 20g
Pesto Princess Basil Pesto - 15ml
POPPIN SEEDS
Place a pot (big enough for the quinoa) over a medium heat. When hot, toast the pumpkin seeds for 2-3 minutes until they start to pop and turn golden. Remove from the pot on completion.
FLUFFY QUINOA
Rinse the quinoa well. In the same pot, submerge the quinoa in 400ml of water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for 5 minutes. Stir through a squeeze of lemon juice (to taste) and season.
MARNATION
In a bowl, place the balsamic vinegar, a drizzle of oil, some lemon zest and seasoning. Mix until fully combined. Add the sliced tomato rounds and toss until coated. Set aside to marinate for serving.
CHEESY CHICKEN
Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side for 5-6 minutes until golden. Flip, pop on the lid and fry for a further 5-6 minutes until cooked through. During the last 1-2 minutes top each breast with grated cheese and cover, letting the cheese melt. Remove from the pan on completion and set aside to rest for 5 minutes before slicing and seasoning.
BRING IT TOGETHER
Just before serving, remove the tomato slices from the marinade, reserving the marinade in the bowl. Toss the rinsed green leaves through the marinade until coated. In a separate bowl, mix the pesto with olive oil in 5ml increments until drizzling consistency.
TANGY FEAST!
Plate up a generous mound of the zesty & fluffy quinoa and lay over the dressed rocket, and the balsamic tomato rounds. Top with the succulent cheese-covered chicken breast slices and drizzle over the basil pesto. Scatter with toasted pumpkin seeds and side with a lemon wedge. Divine!
Pumpkin Seeds - 20g
White Quinoa - 200ml
Lemon - 1
Balsamic Vinegar - 30ml
Plum Tomato - 1
Free-range Chicken Breasts - 2
Grated Mozzarella - 100g
Green Leaves - 40g
Pesto Princess Basil Pesto - 30ml
POPPIN SEEDS
Place a pot (big enough for the quinoa) over a medium heat. When hot, toast the pumpkin seeds for 2-3 minutes until they start to pop and turn golden. Remove from the pot on completion.
FLUFFY QUINOA
Rinse the quinoa well. In the same pot, submerge the quinoa in 600ml of water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for 5 minutes. Stir through a squeeze of lemon juice (to taste) and season.
MARNATION
In a bowl, place the balsamic vinegar, a drizzle of oil, some lemon zest and seasoning. Mix until fully combined. Add the sliced tomato rounds and toss until coated. Set aside to marinate for serving.
CHEESY CHICKEN
Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side for 5-6 minutes until golden. Flip, pop on the lid and fry for a further 5-6 minutes until cooked through. During the last 1-2 minutes top each breast with grated cheese and cover, letting the cheese melt. Remove from the pan on completion and set aside to rest for 5 minutes before slicing and seasoning.
BRING IT TOGETHER
Just before serving, remove the tomato slices from the marinade, reserving the marinade in the bowl. Toss the rinsed green leaves through the marinade until coated. In a separate bowl, mix the pesto with olive oil in 5ml increments until drizzling consistency.
TANGY FEAST!
Plate up a generous mound of the zesty & fluffy quinoa and lay over the dressed rocket, and the balsamic tomato rounds. Top with the succulent cheese-covered chicken breast slices and drizzle over the basil pesto. Scatter with toasted pumpkin seeds and side with a lemon wedge. Divine!
Pumpkin Seeds - 30g
White Quinoa - 300ml
Lemons - 2
Balsamic Vinegar - 45ml
Plum Tomatoes - 2
Free-range Chicken Breasts - 3
Grated Mozzarella - 150g
Green Leaves - 60g
Pesto Princess Basil Pesto - 45ml
POPPIN SEEDS
Place a pot (big enough for the quinoa) over a medium heat. When hot, toast the pumpkin seeds for 2-3 minutes until they start to pop and turn golden. Remove from the pot on completion.
FLUFFY QUINOA
Rinse the quinoa well. In the same pot, submerge the quinoa in 800ml of water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for 5 minutes. Stir through a squeeze of lemon juice (to taste) and season.
MARNATION
In a bowl, place the balsamic vinegar, a drizzle of oil, some lemon zest and seasoning. Mix until fully combined. Add the sliced tomato rounds and toss until coated. Set aside to marinate for serving.
CHEESY CHICKEN
Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side for 5-6 minutes until golden. Flip, pop on the lid and fry for a further 5-6 minutes until cooked through. During the last 1-2 minutes top each breast with grated cheese and cover, letting the cheese melt. Remove from the pan on completion and set aside to rest for 5 minutes before slicing and seasoning.
BRING IT TOGETHER
Just before serving, remove the tomato slices from the marinade, reserving the marinade in the bowl. Toss the rinsed green leaves through the marinade until coated. In a separate bowl, mix the pesto with olive oil in 5ml increments until drizzling consistency.
TANGY FEAST!
Plate up a generous mound of the zesty & fluffy quinoa and lay over the dressed rocket, and the balsamic tomato rounds. Top with the succulent cheese-covered chicken breast slices and drizzle over the basil pesto. Scatter with toasted pumpkin seeds and side with a lemon wedge. Divine!
Pumpkin Seeds - 40g
White Quinoa - 400ml
Lemons - 2
Balsamic Vinegar - 60ml
Plum Tomatoes - 2
Free-range Chicken Breasts - 4
Grated Mozzarella - 200g
Green Leaves - 80g
Pesto Princess Basil Pesto - 60ml
Woolies Products in this dish
