1 pound chicken breasts
1 teaspoon garlic, granulated
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon 21 Seasoning Salute (or use your favorite seasoning mix)
2 to 3 tablespoons olive oil
½ pint cherry tomatoes, halved
½ cup corn kernels (defrost if using frozen)
½ cup fresh bocconcini mozzarella, halved
4 or 5 fresh basil leaves, chiffonade
Drizzle olive oil over chicken breasts.
Season chicken breasts with garlic, salt, black pepper and seasoning mix.
Cook chicken in a grill pan over medium-high heat for 3 to 4 minutes. Flip and cook additional 3 to 4 minutes. Chicken should be lightly browned and cooked all the way through.
In a small bowl, combine tomatoes, corn, mozzarella and basil. Season with salt and pepper and drizzle with a little olive oil. (Optional: Drizzle with balsamic vinegar also.)
Top chicken with caprese salad.
This recipe brought to you by Sophie in the Kitchen