Chicken Margherita

INGREDIENTS

1 tbsp olive oil, plus additional vegetable oil if grilling

1 tsp Kosher salt

1/2 tsp black pepper

3/4 tsp garlic powder

4 boneless skinless chicken breasts

1/2 cup basil pesto

6 ounces fresh mozzarella cheese, sliced

Balsamic reduction or glaze


INSTRUCTIONS 

For the grill:

Preheat the grill to 400 degrees. Dip a paper towel in a bowl of vegetable oil and use a pair of tongs to oil the grill grates.


Place the chicken between two sheets of plastic wrap and use a meat mallet or rolling pin to pound it to an even thickness.


Rub the chicken with a tablespoon of olive oil, and then season with salt, pepper, and garlic powder.


Place the chicken on the grill and grill for 5 minutes, then flip. Grill for two minutes, then open the grill and top each chicken breast with a tablespoon of pesto, followed by the mozzarella slices and a second scoop of pesto. Cover the grill and continue to grill for another 2-3 few minutes, or until the cheese is melted and chicken registers 165 degrees.


Serve with arugula and a drizzle of balsamic glaze.


For the stovetop:

Place the chicken between two sheets of plastic wrap and use a meat mallet or rolling pin to pound it to an even thickness. I prefer my chicken breasts to be about 3/4 inch thick.


Season the chicken on both sides with salt, pepper, and garlic powder.


Heat a tablespoon of olive oil over medium heat. Add the chicken to the pan and cook for about 4 minutes or until well-browned.


Flip the chicken over and cook for another 2 minutes, then add a scoop of pesto, mozzarella slices, and another scoop of pesto. Cover the pan and continue to cook another 2 minutes, or until the cheese is melted and chicken registers 165 degrees.



Serve with arugula and a drizzle of balsamic reduction.

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By Alena Arthur • April 2, 2026
INGREDIENTS 1 lb. carrots (peeled and cut into 2-3 inch sticks, or whole small carrots) 1 Tbsp. olive oil 1 Tbsp. unsalted butter 2 Tbsp. honey 1 tsp. fresh thyme leaves (or ½ tsp. dried thyme) ¼ tsp. salt ⅛ tsp. black pepper 1 Tbsp. orange juice (optional) ½ tsp. orange zest (optional) 1 Tbsp. chopped parsley (for garnish) INSTRUCTIONS Parboil the Carrots: Bring a pot of salted water to a boil. Add the carrots and cook for 4-5 minutes until just tender but still slightly firm. Drain and set aside. Make the Glaze: In a large skillet over medium heat, add the olive oil and butter. Once the butter has melted, stir in the honey and thyme. Glaze and Caramelize: Add the carrots to the skillet and toss to coat evenly. Cook for 5-7 minutes, stirring occasionally, until the carrots are tender and lightly caramelized. Season and Finish: Season with salt and pepper. Stir in the orange juice and zest (if using) and cook for another 1-2 minutes until the glaze thickens and coats the carrots. Garnish and Serve: Remove from the heat, sprinkle with fresh parsley, and serve warm.

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