I absolutely love fresh basil and tomatoes. Together, these two ingredients scream summer to me. When the weather starts to warm and heirloom tomatoes become available, I jump at the chance to create anything with them.
In this dish, I have combined the classic ingredients; basil, tomatoes, olive oil, balsamic vinegar, salt and pepper. I even took it a step further and added *ciliegine, fresh mozzarella balls. This fresh tomato salad is the perfect accompaniment to chicken. In this dish, I sear-roasted the chicken but you could easily grill it for an even more classic summer-time meal.
Please note: To make this dish Whole30 compliant, omit the mozzarella.
Here I used fresh organic cherry tomatoes but as the heirlooms start to appear, I would suggest using those for their sweetness.
- 8 oz cherry tomatoes or heirloom cherry tomatoes, halved
- 5 leaves fresh basil, julienned
- 1 T balsamic vinegar
- 1 T olive oil
- Good pinch salt and pepper or to taste
- 8 oz ciliegine balls or fresh mozzarella cubed
- salt and pepper to taste
- 2 each boneless skinless chicken breasts
- 1 T olive oil
- Preheat oven to 375 degrees F.
- Toss tomatoes, salt, pepper, olive oil, vinegar and basil in a medium bowl. Gently toss in mozzarella to coat.
- Season chicken breasts with salt and pepper.
- Heat medium oven-proof saute pan over med-high heat. Add 1 T olive oil. Add chicken, breast side down.
- Sear for 4 minutes. Turn and place in preheated oven.
- Roast for 10-12 minutes, until an internal temperature reached 165 degrees F.
- Place chicken on plate and top with tomato salad.
- *Please note: To make Whole30 compliant, omit the mozzarella.