|2 servings||calories per servings 506||protein serving 41 g||carbs per serving 13 g||total fat per serving 35 g|
The classic combination of tomato, mozzarella and basil is made even more interesting with the addition of crunchy cucumber. Creamy lemon dressing amplifies the tang of the tomato and ties everything together.
|Nutrition Facts||/ Per Serving|
|Total Fat||35 g|
|Saturated Fat||11 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||9 g|
|Monounsaturated Fat||12 g|
|Total Carbohydrates||13 g|
|Dietary Fiber||2 g|
Season chicken on all sides with a total 1/4 teaspoon kosher salt. Set aside at room temperature.
Prepare your mise en place: Remove stem and cut tomato into 1/2-inch-thick wedges. Peel, halve, remove seeds and thinly slice cucumber. Remove basil leaves from sprigs and rough chop. Zest lemon. Zest, halve and juice lemon. Cut mozzarella into 1/2-inch chunks.
Place cheese on plate lined with paper towels. Sprinkle cheese with 1/4 teaspoon kosher salt. Allow cheese to rest at least 5 minutes.
While cheese sits, make the dressing: In a mixing bowl combine mayonnaise, olive oil, lemon zest and 1 teaspoon lemon juice (reserve leftover lemon juice for step 6). Whisk ingredients together until emulsified.
Place a skillet over medium-high heat, and add 2 teaspoons cooking oil. When oil is shimmering add chicken breasts. Cook without turning or stirring until browned on the bottom, 2-3 minutes. Flip and continue cooking until the chicken is opaque all the way through, firm to the touch, and browned on the second side, 1-2 minutes more. Remove chicken from the pan, and set aside.
In a mixing bowl gently combine tomato, cucumber, mozzarella, basil, 2 teaspoons lemon juice (reserve remaining juice for another use), remaining 1 teaspoon olive oil and 1/4 teaspoon kosher salt. Taste and adjust seasoning with additional kosher salt, if desired.
Thinly slice each chicken breast, and fan out over each plate. Drizzle with lemon dressing. Spoon tomato mixture on the side, and enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...