Caprese Style Chicken Breasts and Mixed Pepper Medl

Name: Caprese Style Chicken Breasts and Mixed Pepper Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large chicken breasts, boneless and skinless, sliced in half widthwise (approx. 1 lb.); ½ teaspoon kosher salt; black pepper, to taste; 1 tablespoon extra virgin olive oil; 4 garlic cloves; 1 pinch crushed red pepper flakes; ¼ cup fresh lemon juice; 2 roma tomatoes, sliced; 4 ounces fresh mozzarella cheese, shredded; ¼ cup basil, finely chopped; 3 tablespoons extra virgin olive oil; 2 lbs bell peppers (red, yellow and green); 6 garlic cloves, minced; ¼ cup green olives, pitted and diced; 2 tablespoons balsamic vinegar; kosher salt, to taste

Servings: persons

2 large chicken breasts, boneless and skinless, sliced in half widthwise (approx. 1 lb.)
½ teaspoon kosher salt
black pepper, to taste
1 tablespoon extra virgin olive oil
4 garlic cloves
1 pinch crushed red pepper flakes
¼ cup fresh lemon juice
2 roma tomatoes, sliced
4 ounces fresh mozzarella cheese, shredded
¼ cup basil, finely chopped
3 tablespoons extra virgin olive oil
2 lbs bell peppers (red, yellow and green)
6 garlic cloves, minced
¼ cup green olives, pitted and diced
2 tablespoons balsamic vinegar
kosher salt, to taste

1
Pre-heat the oven to 425 degrees.
2
Season the chicken with salt and pepper.
3
Heat the olive oil in a large, wide, oven proof skillet over medium heat.
4
Add the garlic and chicken.
5
Cook the chicken for five minutes per side, turning once, or until golden.
6
Sprinkle the crushed red chili flakes over the chicken and squeeze the lemon juice over the top.
7
Top each piece of chicken with four roma tomato slices and 1/4 of the shredded mozzarella.
8
Transfer to the oven and bake until the chicken is cooked through and the cheese is golden (This will take approximately 15 minutes.
9
).
10
Remove from the oven and top with fresh basil.
11
To make the mixed pepper medley:.
12
Heat the olive oil in a large, wide skillet over medium heat.
13
Add the peppers and brown on each side.
14
Stir in the garlic and cook for one minute.
15
Add the green olives, reduce heat to low and cover.
16
Cook the peppers for 20 minutes or until they are tender.
17
Stir in the balsamic vinegar and add salt, to taste.
18
Top the medley with a piece of chicken before serving.

763

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 large chicken breasts, boneless and skinless, sliced in half widthwise (approx. 1 lb.), ½ teaspoon kosher salt, black pepper, to taste, 1 tablespoon extra virgin olive oil, and more.

Yes, Caprese Style Chicken Breasts and Mixed Pepper Medley falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caprese Style Chicken Breasts and Mixed Pepper Medley

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions