Prep: 25 minutes
Grill: 10 minutes • Serves: 2
2 garlic cloves, minced
1 tablespoon balsamic vinegar
2 teaspoons extra virgin olive oil
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1/2 (8-ounce) package fresh mozzarella cheese, pearls or ball cut into 1/2-inch pieces
2 boneless, skinless chicken breasts (about 3/4 pound)
Nonstick cooking spray
1 cup halved tomatoes
1/4 cup thinly sliced fresh basil leaves (about 6 leaves)
1.Prepare outdoor grill for direct grilling over medium-high heat.
2.Meanwhile, in medium saucepan, cook pasta as label directs; drain. In large bowl, with whisk, stir garlic, vinegar, oil, and 1/2 teaspoon each salt and pepper; add cheese and toss to combine; let stand at room temperature.
3.Sprinkle chicken with remaining 1/4 teaspoon each salt and pepper; spray both sides with cooking spray. Place chicken on hot grill rack; cover and cook 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°, turning once halfway through cooking. Transfer chicken to cutting board and loosely cover with aluminum foil; let stand 5 minutes.
4.Cut chicken into 1-inch pieces. To serve, add tomatoes, basil, pasta and chicken to cheese mixture; toss until well combined.
Approximate nutritional values per serving:
550 Calories, 18g Fat (7g Saturated), 121mg Cholesterol,
613mg Sodium, 47g Carbohydrates, 3g Fiber, 45g protein
This dish can be prepared, covered and refrigerated up to 1 day before serving.
Dietitian’s Dish Tip:
Looking for a side salad for the summer picnic? Skip the grilled chicken and swap for a high protein or high fiber pasta instead.