Grilled Chicken and Caprese Salad


I’m not posting this because it’s particularly difficult.  Sometimes with all of the access to complex recipes, I forget that it’s easy to throw a chicken breast in the cast iron skillet and pair it with a simple salad.

My basil also needed to be put in its place because it was getting so big.  This was a good way to use up a lot of it quickly.  I wish I could say I grew the tomatoes as well, but alas, the spider mites have gotten to the tomato vine and I’ll be lucky to get one tomato.


Grilled Chicken


  • Olive Oil (2-4 tbsp. or as much as needed for the skillet)
  • Chicken Breast (1 per person)
  • Salt, Garlic Powder, Dried Thyme, Pepper (to taste)


Heat olive oil over medium heat in cast iron skillet.  Add chicken.  Season in pan and cook until chicken is done (about 7 minutes on each side).

Caprese Salad


  • 2 cups basil leaves
  • 1 lb mozzarella cheese (cut into bitesize chunks)
  • 3 Roma tomatoes
  • 1 tbsp. raspberry balsamic vinegar
  • 3 tbsp. olive oil
  • salt and pepper (to taste)


Combine basil, cheese, and tomatoes in a large mixing bowl.  Combine vinegar and oil in a small jar (I use a mason jar and shake them together) to make a dressing.  Pour the dressing on the rest of the salad and toss to combine.  Add salt and pepper if that’s what floats your boat.

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