Pretty Chicken

Serving  size  1

Prep    10  mins  (plus 1-4 hours to marinate)
Cook   15  mins

Total Time:   1 hour 25 mins

 Gluten Free       Egg Free

 

The kids nicknamed this gluten free chicken recipe Pretty Chicken because how beautiful it presents at the table.  This recipe came about one summer evening when family was stopping in for a visit and we needed something tasty and nice enough for company.  I happened to have some fresh mozzarella in the fridge and a whole lot of fresh basil and tomatoes from the garden.  We coupled the fresh caprese topping with one of our favorite marinades and voila!  In all honesty, it has two names in the house; Company Chicken and Pretty Chicken. “

 

• Marinade
  • 1/3 cup olive oil
  • 2/3 cup Tamari or gluten free soy sauce  (Beware not all Tamari is wheat free!)
  • 1/4 cup lemon juice
  • 2 Tbsp brown seeded mustard (recommend Trader Joe’s brand)
  • 2 cloves of garlic minced (or 2 Tsp garlic powder)
• 4-6 skinless, boneless chicken breasts cut into strips (4 – 6 strips per breast)
• Caprese Topping
  • 1 cup grape or cherry tomatoes, quartered
  • 1 cup basil, finely chopped
  • 3/4 cup fresh mozarella cubed
  • 2 Tbsp olive oil
  • 1 Tbsp Balsalmic Vinegar
  • Pepper to taste, optional

DIRECTIONS

1.  In a large bowl, gently stir together the olive oil, gluten free soy sauce, lemon juice, brown seeded mustard, minced garlic or garlic powder, whichever you prefer, and a few turns of fresh ground pepper.  Set aside.

2.  On a clean cutting board that will only be used for chicken, carefully cut boneless, skinless chicken breasts into strips.  (approximately 4-6 strips per breast.)  Place chicken in the bowl, and coat with the marinade. Do not shake or stir too vigorously; doing so can cause the chicken to turn an unappealing color when cooked.  

3.  Cover, and allow chicken to marinate a maximum of 4 hours in the refrigerator.  Do not go over 4 hours as the lemon juice could start to “cook” chicken!

4.  While chicken is marinating, make the Caprese topping by mixing the quartered tomatoes, mozzarella cubes, chopped basil, olive oil and balsamic vinegar in a small bowl.  Cover and let sit.

5.   Once chicken is done marinating, grill on the BBQ until completely cooked.  Juices should run clear and middle should no longer be pink.

6.  Arrange chicken on a plate.  Pour Caprese salad over cooked chicken just before serving.

7.  Be ready for taste buds to be happy!

 

Chef Notes:

There never seems to be enough of this.  I routinely make more than I expect needed hoping for leftovers and I am always disappointed!  Such a yummy and beautiful dish.  Easy enough to even bring camping if you mix the marinade and Caprese topping before hand.

A note about Tamari; I was under the impression Tamari was always gluten free/wheat free.  However, it seems that some brands use wheat as a preservative in their Tamari.  Read the label closely.  I do prefer Tamari over soy sauce as it seems to have a deeper, richer taste.  You don’t need as much in my oinion.

Read about safe chicken handling practices here.  I love these flexible cutting boards making it easier not to cross contaminate during food prep.

*This recipe is Paleo-friendly if you leave out the Mozzarella.

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 Gluten Free       Egg Free      Lactose Free    Vegetarian          *Dairy Free