Description
This protein-packed, low-carb Grilled Chicken Margherita is a healthy Olive Garden copycat. Juicy grilled chicken breasts are topped with melty mozzarella, fresh basil pesto, cherry tomatoes, and lemon-garlic flavor — all in under 25 minutes.
Ingredients
2 boneless skinless chicken breasts
3 tbsp olive oil
1 lemon (zest and juice)
2 cloves garlic, minced
salt and pepper to taste
4 slices fresh mozzarella
4 tbsp basil pesto (homemade or store-bought)
½ cup cherry tomatoes, halved
¼ cup fresh basil leaves, torn
1 tsp olive oil (for skillet or grill pan)
Instructions
1. Pound chicken breasts to even thickness (about ¾ inch) using a meat mallet or rolling pin for uniform cooking.
2. In a bowl, mix olive oil, lemon juice and zest, garlic, salt, and pepper. Marinate chicken for at least 30 minutes.
3. Preheat grill or skillet to medium-high and lightly oil the surface. Grill chicken 6–7 minutes per side until internal temp reaches 165°F.
4. Top each cooked chicken breast with mozzarella slices. Cover for 1–2 minutes to melt the cheese.
5. Spoon pesto over chicken, then top with cherry tomatoes and torn basil. Add a little lemon zest to finish.
6. Serve hot with low-carb sides like zucchini noodles, cauliflower mash, or a green salad.
Notes
Use part-skim mozzarella to reduce fat, or make it dairy-free with vegan cheese.
Store pesto separately for best reheating results.
Marinate the chicken in advance for deeper flavor.
Perfect for meal prep or a healthy Italian-style dinner option.
- Prep Time: 10
- Cook Time: 14
- Category: Main Course
- Method: Grilled
- Cuisine: Italian-American