Caprese Grilled Chicken on the Big Green Egg

fresh mozzarella

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella reduces fat while shredded mozzarella is often more affordable.

balsamic glaze

🥗Healthier: balsamic vinegar

💰Cheaper: homemade balsamic reduction

Balsamic vinegar is lighter and lower in calories, while homemade reduction is cost-effective.

Set up the Big Green Egg grill and preheat it to 425 degrees for direct grilling.

Season the chicken breasts with salt, black pepper, garlic, onion powder, and Italian seasoning.

Drizzle olive oil over the chicken breasts to prevent sticking.

Place the chicken breasts on the grill and let them cook for a head start while preparing the rest of the meal.

Prepare the baked potato by seasoning it with salt, pepper, and olive oil, and place it on the grill.

Cut the ends off the brussels sprouts, cut them in half, and season with salt, pepper, and olive oil before placing them on skewers.

After about 6 minutes, turn the baked potato over to get char marks on both sides.

Check the chicken breasts and flip them halfway through cooking to ensure even cooking.

Use a thermometer to check the chicken's internal temperature, aiming for 160 degrees.

Once the chicken is nearly done, place thick cut mozzarella on top of each chicken breast and close the grill lid to melt the cheese.

After the cheese has melted, remove the chicken from the grill.

Top the chicken with fresh sliced tomatoes and sprinkle with fresh basil.

Drizzle balsamic reduction over the top of the chicken before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens