Turn that classic summer salad into a delicious low carb dinner. This Caprese Chicken is easy and captures all the best flavours of the season.
Here we are in a new house with a blank slate for landscaping. And by blank slate, I truly mean blank. We have front beds full of wood chips and a square of lawn in the back that has nothing to complement it. We moved in the middle of the spring and I had hoped we’d at least get some raised beds in for vegetables. But alas, moving is hard and the peak time for planting got away on us. We know have a single zucchini plant that my preschooler grew from a seed and begged us to plant. We have a couple of basil plants growing on our kitchen counter that are intended for a few containers. And my husband did purchase two tomato plants, although we need to get containers big enough to let them grow and thrive. That’s it, that’s all we will manage to do this year.
It’s driving me crazy. Portland has had the most spectacular weather this year and the growing season started early. And around here, EVERYONE grows vegetables in their yard, so I pass by all these amazing gardens growing tomatoes, peppers, squash, lettuce, peas and berries. I go quite green with envy. I feel like I am missing out and my hands itch to turn the earth put in some seedlings. I don’t enjoy gardening for the most part but I do love growing edibles. There’s a wonderful sense of accomplishment in growing your own food.
Ah well. We’ve got the basil, we’ve got the tomatoes. We can still make Caprese salad, right? And then we can make this delicious, easy dish. It’s so good, I plan to make it all summer long.
Please see my Caprese Chicken recipe on A Sweet Life.
Jamylle says
Hi Carolyn ! I’m a big fan of your work and I love to test some of your recipes in my home. I’m a type 1 diabetic and your wonderful ideas make my life so happy ! 🙂
However, I’ve been having a little problem : I’m from Brazil, and here I can’t find the swerve sweetener or any other erythritol to do some recipes. Are there another type that can do the same effect ?
Thanks for all !
Carolyn says
Tell me what you can find and maybe I can help guide you from that. Can you get xylitol? Truvia?
Jamylle says
Yes, I can get xylitol and stevia powder. Here there’s one brand that the composition is taumatina and stevia, too.
Carolyn says
I have no idea what taumantina is. But if you tell me what recipes you want to make, I can guide you on the xylitol and stevia.
Jamylle says
Thanks so much Carolyn ! I’d like to know :
Wich could be the best to make a syrup/sauce, like your caramel sauce ?
And to make a cake/pie filling ? A coverage ? A jelly ? And to make recipes wich the sweetener need to be used granulated outside the food ?
Sorry for this many questions and hope you can help me. Have a nice day
Carolyn says
For caramel sauce, xylitol would be best. For the cake or pie filling, you could do xylitol or stevia or a mix of both (I would probably do a mix). By coverage, do you mean chocolate? I’d powder the xylitol as finely as I could and then do a mix of it and stevia. Jelly or jam, you could use either. By “granulated outside the food”, I assume you mean sprinkling or rolling…neither of these will work very well, the xylitol will melt into your food as it bakes. Might be best to roll or sprinkle after baking.
asd says
nice blog
Sonia says
Hi , I have the same problem and can’t find Swerve . But can get xylitol, powdered stevia and truvia. My problem is I never know how much do use. Is there a rough guide or a sugar to one of these sweetener comparison? Thanks Sonia
Deb says
Wow! This is a keeper! I loved it! My add-ons…pinch of garlic powder to the chicken and a sprinkle of balsamic vinegar just before i put into oven. I made mine in an oven proof pan for easy clean up!
Carolyn says
Sounds like you had some great additions!
Amanda says
My husband and I don’t like tomato but I want to make this dinner. What other vegetables would be good on top of this caprese chicken?
Carolyn says
Artichokes! Spinach!
KC says
OMG this was so good!! The basil at the end really sets the dish off. Thank you for this recipe, it’s going into the rotation.