Warm Caprese salad

INGREDIENTS

• 90 g couscous
• 2 tbsp olive oil
• 300 g chicken breast
• 150 g cherry tomatoes
• 150 g fresh light mozzarella
• A handful of basil leavesBalsamic vinegar
• 2 tsp honey
• Salt, Provençal herbs, and freshly ground black pepper

METHOD

1. If preparing the recipe with couscous, pour twice its volume of water over it, lightly salt, cover, and let it sit for about 8 minutes.
2. If preparing the recipe with quinoa, rinse it and pour 1.5 times its volume of water into a smaller pot, lightly salt, and cook for about 15 minutes on low heat.
3. Cut the chicken breasts lengthwise in half to make two thinner pieces.
4. Heat 1 tablespoon of olive oil on a hot grill pan or regular pan, spreading it over the surface.
5. Place the chicken breasts on the pan and grill them on high heat for one minute on each side. Then, reduce the heat and grill for an additional 4 minutes on each side until they are fully cooked but still juicy.
6. After a few minutes, check the meat by cutting through it—if it’s no longer red in the center, you can remove it from the heat.
7. Towards the end, season the meat with spices and lightly salt it. Cut the cooked meat into small pieces.
8. Finally, layer the chopped meat, cooked side dish, mozzarella, halved cherry tomatoes in a container, and drizzle with the remaining tablespoon of olive oil.
9. Garnish with basil leaves, and for an extra touch of flavor, you can drizzle the meat with honey and balsamic vinegar.