Chicken Avocado Caprese

Chicken breast topped with avocado, mozzarella cheese, tomato slice, and chopped fresh basil drizzled with balsamic vinegar on a white plate.

A fresh and flavorful twist on the classic Caprese, this dish features tender balsamic-marinated chicken, perfectly grilled to lock in rich flavor. Topped with a refreshing medley of tomatoes, creamy mozzarella, and fragrant basil. Sliced avocado adds a rich, buttery texture, while a generous drizzle of our savory Italian Herbs Balsamic Vinegar ties everything together with bold, herbaceous flavor. This Chicken Avocado Caprese is perfect for a healthy lunch, light dinner or impressing guests.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 Tbsp The Olive Tap’s Fusion Crushed Basil Olive Oil
  • 1/3 cup The Olive Tap's Aceto Balsamico di Modena 4 Leaf Quality
  • 3 cloves of garlic, finely minced
  • ½ tsp salt
  • ½ tsp. fresh ground black pepper
  • 1 medium ripe avocado, seed and skin removed and sliced thin
  • 3 or 4 fresh Roma tomatoes, halved and brushed lightly with Basil Olive Oil
  • 8 slices of fresh Mozzarella, drained and dried off.
  • ½ cup loosely packed Basil leaves, sliced into thin strips
  • 3 Tbsp The Olive Tap's Italian Herbs Balsamic Vinegar, or additional Aceto Balsamico di Modena, 4 Leaf (or Aceto Riserva) for drizzling

Directions:

In a large bowl, add olive oil, balsamic vinegar, garlic, salt and pepper and whisk to combine.

Add chicken to the bowl, cover and allow to marinate in the refrigerator ½ hour up to 2 hours (not longer.).

Heat your grill to a medium high temperature, approximately 375 degrees. Grill chicken for 4-6 minutes per side until internal temperature reaches approximately 155 degrees. On the same grill, cook the halved tomatoes until they are just beginning to brown and the skin slides off easily. Remove both from heat to a baking pan. Keep grill hot.

Take the tomatoes off the pan, allow them to cool then slice them about into ¼ to ½ inch thick, pieces. Set aside.

With chicken on baking pan, place several slices of avocado on each chicken breast then cover with 2 slices of mozzarella. Put the pan back in the grill, close the lid, and heat until the mozzarella just starts to melt.  Remove the pan from the grill.

Top the chicken with tomato slices, then strips of fresh Basil, then drizzle with Italian Herbs Balsamic Vinegar (or more Aceto Balsamico di Modena 4 Leaf Quality, or Aceto Riserva).  Serve immediately.

Recipe adaptation by Rick

Products featured in this recipe
A bottle of The Olive Tap Basil Olive Oil next to olives and leaves with an inset showing a fresh basil on a light background with the words "fusion crushed!" at the bottom of the picture.

Basil Olive Oil

Basil Olive Oil
From $24.95
Aceto Balsamico di Modena 4 Leaf Quality vinegar from The Olive Tap surrounded by grapes in front of a wooden barrel, and a sweetness scale indicating a four.

Best Selling Balsamic Vinegar: Aceto Balsamico di Modena, 4 Leaf Quality

Best Selling Balsamic Vinegar: Aceto Balsamico di Modena, 4 Leaf Quality
From $21.95
A bottle of Italian Herbs Balsamic Vinegar from The Olive Tap with a picture of fresh basil, surrounded by grapes in front of a wooden barrel, and a sweetness scale indicating a two on a light background.

Italian Herbs Balsamic Vinegar

Italian Herbs Balsamic Vinegar
From $21.95