Get in the mood with colourful salad that will give you a deliciously healthy fix without feeling like you are sacrificing!
We love bocconcini because it’s rich in calcium, iron, phosphorus and vitamins A and B.

Caprese salad
Caprese salad

2 x 180g free range chicken breast
3 sprigs thyme
10 baby bocconcini
350g heirloom cherry tomatoes
½ cup balsamic vinegar
2 sprigs basil

1. In a bowl combine olive oil, thyme leaves, chicken, salt and pepper. Mix to coat well.
2. Heat a non-stick fry pan or grill pan to a medium-high heat. Cook chicken for 8-10 minutes, turning every 2 minutes.
3. Remove from the pan, cover tightly with foil and rest for 2 minutes.
4. While the chicken is cooking, heat balsamic vinegar in a small saucepan over medium-high heat until boiling. Reduce heat to low and simmer for 8-10 minutes until reduced by half. Remove and set aside.
5. Plate the chicken, then top with tomatoes sliced in half, torn bocconcini and basil leaves. Drizzle with the balsamic reduction.

Serves 2

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