Balsamic Chicken with Caprese Asparagus

Summer has finally come to PA.  We sort of fast forwarded through the Spring part, but hey... at least it's not snowing.

Summertime means lighter meals, colder drinks, and lots of time spent in front of the grill.  This is the quintessential summer weeknight meal.  It's light, healthy, delicious and packed with nutrients.  While pretty enough for company, it takes about 30 minutes start to finish for those lazy summer nights when it's too muggy to move.  It may not be a true caprese (where's the basil?!) but I took a little creative liberty with the recipe title.  So, what are you waiting for?  Get grillin'!

Balsamic Chicken with Caprese Asparagus:
Serves 2-4

2 boneless skinless chicken breasts
1 bunch asparagus
1/2 pint grape tomatoes
4 oz reduced-fat mozzarella cheese
1/2 cup plus 2 tablespoons balsamic vinegar
1/4 cup plus 1 teaspoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon garlic salt

Slice chicken breasts in half to create four thin chicken cutlets.  In a large Ziploc bag, combine 1/2 cup balsamic vinegar with 1/4 cup olive oil, garlic powder and pepper.  Add chicken to the bag and marinate for 30 minutes up to overnight. 

Preheat oven to 400 degrees.  Line a cookie sheet with aluminum foil.  Place asparagus on the sheet and drizzle with olive oil (I used my Misto) and garlic salt.  Bake for 8-10 minutes until the asparagus is tender.

When asparagus is placed in the oven, start to grill your chicken until done (165 degrees internal temperature).  While the chicken and asparagus are cooking, place sliced grape tomatoes and remaining 2 tablespoons balsamic vinegar and 1 teaspoon olive oil in a frying pan.  Cook on medium-low heat until soft, stirring occasionally. 

When everything is done cooking, place chicken and asparagus on plates and top with tomatoes and mozzarella.