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Grilled Caprese Chicken

Grilled Caprese Chicken

with Pesto Fusilli and Corn
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
1000 kcal
Protein
: 
64g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Soy
  • Sulphites
  • May contain traces of allergens
  • Soy
  • Sulphites
  • Milk
  • Mustard
  • Egg
  • Sesame
  • Wheat
  • Gluten
  • Crustaceans
  • Fish
  • Tree nuts
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2 unit(s)

Chicken Breasts

100 g

Bocconcini Cheese

(Contains: Milk)

170 g

Fusilli

(Contains: Wheat)

113 g

Baby Heirloom Tomatoes

28 g

Arugula and Spinach Mix

1 unit(s)

Corn on the Cob

7 g

Basil

¼ cup

Basil Pesto

(Contains: Milk May be present: Soy, Sulphites)

2 tbsp

Garlic Spread

(Contains: Soy May be present: Sulphites, Milk)

2 tbsp

Balsamic Glaze

(Contains: Sulphites May be present: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)

5 g

Italian Herb Spice Blend

(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories1000 kcal
Fat44 g
Saturated Fat13 g
Carbohydrate92 g
Sugar15 g
Dietary Fiber7 g
Protein64 g
Cholesterol155 mg
Sodium890 mg
Trans Fat0.4 g
Potassium1200 mg
Calcium850 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Cook fusilli
1
  • Before starting, bring a large pot of salted water to a boil (use same for 4 servings). 
  • Wash and dry all produce.
  • Lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
  • To the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
  • Reserve 1/4 cup (1/2 cup) pasta water.
  • Strain fusilli, then return to the pot, off heat. Stir in garlic spread. Cover, then set aside.
Prep and make caprese salad
2
  • Husk corn, then halve crosswise.
  • Halve tomatoes.
  • Strip basil leaves from stems, then thinly slice.
  • Cut or tear bocconcini into quarters. To a medium bowl, add bocconcini, tomatoes, basil, half the Italian Herb Spice Blend and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Stir to combine. Set aside. 
Prep chicken
3
  • Pat chicken dry with paper towels.
  • Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2 inch intact on the other end.
  • Open up chicken like a book. To a plate, add chicken and 1/2 tbsp (1 tbsp) oil. Season both sides with remaining Italian Herb Spice Blend, salt and pepper. Flip to coat.
  • Head to the grill with chicken, corn, caprese salad and a clean plate. 
Grill corn and chicken
4
  • Add corn to one side of grill. Close lid and grill for 5-7 min, flipping once or twice, until tender-crisp.
  • To other side of grill, add chicken. Close lid and grill for 4-5 min. 
Finish chicken
5
  • Flip chicken. 
  • Spoon 2 heaping tablespoons of caprese salad over each chicken breast. Close lid and grill for 4-5 min until cheese has melted and chicken is cooked through.**
  • Once cooked, place corn and chicken on the clean plate.
Finish and serve
6

 

  • To pot of fusilli, add arugula and spinach mix, pesto and remaining caprese salad. Season with salt and pepper. Stir to combine.
  • Divide fusilli, corn and chicken between plates.
  • Drizzle some of the balsamic glaze over chicken.
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