Past Recipes
Grilled Chicken

Grilled Chicken with Charred Summer Vegetables and Mozzarella

See upcoming menus

Get weekly recipes and ingredients delivered.

We can’t stop gushing about what a perfect time this is for grilling, especially with the season’s bountiful, colorful produce. This hearty salad marries some of our favorite grill-friendly ingredients—chicken breasts, corn on the cob, bell pepper—with simple Italian flavors. A quick dressing of balsamic vinegar, olive oil, and basil pesto creates bright contrast for the grill’s smoky char.
  • For The Grill
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Michelle

By Chef Michelle

  • Calories 840
  • Protein 55g
  • Total Carb 28g
  • Total Fat 58g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ear corn
    • 1
    • ear corn
  • orange bell pepper
    • 1
    • orange bell pepper
  • grape tomatoes
    • 1/2 pint
    • grape tomatoes
  • basil
    • 1/4 ounce
    • basil
  • shallot
    • 1
    • shallot
  • balsamic vinegar
    • 1 1/2 tablespoon
    • balsamic vinegar
  • pesto
    • 1 teaspoon
    • pesto
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • avocado
    • 1
    • avocado
  • baby arugula
    • 3 ounces
    • baby arugula
  • mozzarella pearls
    • 4 ounces
    • mozzarella pearls

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • grill or grill pan
  • aluminum foil

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat grill to medium heat. Shuck corn, discarding husk and silk. Rinse remaining produce. Halve bell pepper lengthwise, discarding seeds and stem. Halve tomatoes. Finely chop basil leaves, discarding stems, and place in a large bowl. Peel shallot, mince, and add to bowl with basil.

  2. Make Vinaigrette

    Make Vinaigrette

    Add balsamic vinegar, pesto, ⅛ teaspoon salt, and black pepper as desired to bowl with shallot and basil, and whisk to combine. Whisking continuously, slowly add 3 tablespoons olive oil until fully combined.

  3. Grill Corn and Pepper

    Grill Corn and Pepper

    If using a grill pan, place over medium heat now. Rub corn and bell pepper all over with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper. When grill is just smoking, add corn and cook, rotating occasionally, until bright yellow and charred in spots, about 12 minutes total. Add bell pepper skin-side down and cook until charred and softened, 3 minutes per side. Transfer vegetables to a plate and set aside.

  4. Grill Chicken

    Grill Chicken

    Pat chicken dry with paper towel and rub all over with ½ tablespoon olive oil, ½ teaspoon salt, and black pepper as desired. Add chicken to grill and cook until lightly charred, cooked through, and no longer pink, about 4 minutes per side. Transfer to a plate and cover with foil to keep warm.

  5. Prepare Avocado and Vegetables

    Prepare Avocado and Vegetables

    Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Cut into small dice and add to bowl with dressing. Slice corn kernels off cob into bowl with avocado. Cut bell pepper lengthwise into ¼-inch strips and add to bowl with corn and avocado.

  6. Plate Salad and Grilled Chicken

    Plate Salad and Grilled Chicken

    Add arugula, mozzarella, and tomatoes to bowl with vegetables, toss to combine, and divide between serving plates. Cut grilled chicken into ¼-inch slices and serve over salad. Dig in!

What is Plated?
  • 1. Pick chef-designed recipes.

    1. Pick chef-designed recipes.

    Mix and match 20 delicious recipes (plus dessert!) each week in any combination.

  • 2. Get your customized box.

    2. Get your customized box.

    Your refrigerated pre-portioned ingredients and recipe cards will be delivered to your door.

  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.