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Grilled Chicken Margherita

Serves 4

This chicken dish is bursting with flavor from homemade pesto and cherry tomato salad, and delicious creaminess from mozzarella cheese. The olive oil in the marinade and pesto adds healthy fats to this super satisfying meal.

Prep Time: 15 minutes
Cooking Time: 15 minutes

4 1-ounce slices of buffalo mozzarella cheese
1 pound of boneless & skinless chicken breast cutlets
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
Cherry Tomatoes:
1 cup cherry tomatoes, quartered
¼ cup fresh basil, minced
½ teaspoon sea salt
¼ teaspoon black pepper
1 tablespoon red wine vinegar
2 cups fresh basil leaves
Juice and zest from ½ medium lemon
1 teaspoon sea salt
1 medium garlic clove
½ cup pine nuts
¼ cup grated parmesan cheese
¼ cup olive oil


Marinate chicken in the olive oil, sea salt, and black pepper in a shallow bowl while you prepare the cherry tomatoes and pesto.

Prepare the cherry tomatoes by mixing the quartered tomatoes, minced basil, sea salt, black pepper, and red wine vinegar in a bowl. Set aside.

Pulse all pesto ingredients in a food processor until creamy and well-combined. Set aside.

Heat a grill pan to medium-high. Place the marinated chicken breasts on the grill pan and do not move once they are in the pan. This will ensure they get even grill lines. Cover with aluminum foil and let sear for 6 minutes. Flip, and continue to grill for 6 more minutes. Turn off the stove heat.

Remove the foil and spread each breast with pesto. Place a slice of cheese on each breast. Cover again with foil, tenting the foil so that it doesn’t stick to the cheese, until the cheese has melted, about 2 minutes.

Plate each breast and top with a big spoonful of the cherry tomato mixture.

Serve between 4, storing any leftovers in an airtight container on the countertop for 3 days.


Calories: 485
Carbs: 4
Net Carbs: 4
Protein: 37
Fat: 37