FOR THE CHICKEN
Combine 1 tablespoon olive oil, balsamic vinegar, minced garlic, dried basil, salt, and pepper in a small mixing bowl.
Put the chicken breasts in a zip top bag and pour the marinade over the top; close and place in the fridge for 15 minutes, and up to 8 hours.
When ready to cook, remove chicken breasts from the bag and discard the marinade.
Heat 1 tablespoon olive oil in a skillet over medium heat.
Add chicken breasts and cook for 6 minutes, or until golden brown.
Flip and continue to cook for 5 to 7 more minutes, or until done.
Remove from skillet and let rest 5 minutes; shred.
FOR THE CAPRESE NACHOS
Grease a sheet pan or baking sheet with cooking spray.
Layer tortilla chips in the bottom of the sheet pan.
Sprinkle 1 cup mozzarella cheese over the chips.
Arrange shredded chicken over the cheese.
Top with halved tomatoes and the rest of the cheese.
Bake for 15 minutes, or until cheese is melted and everything is heated through.
Remove from oven.
Garnish with diced avocado, basil, and a drizzle of balsamic glaze.
HOW TO MAKE AHEAD
- Prepare the recipe right up to the point before baking. Make sure the chicken is completely cooled before adding it to the pan on top of the tortilla chips and cheese.
- Cover with plastic wrap and set in the refrigerator until the next day.
- Let stand 10 minutes on the counter before transferring it to the oven.
WW FREESTYLE POINTS: 6
Calories: 308 kcal | Carbohydrates: 29 g | Protein: 18 g | Fat: 13 g | Saturated Fat: 4 g | Cholesterol: 40 mg | Sodium: 342 mg | Potassium: 413 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 400 IU | Vitamin C: 11.1 mg | Calcium: 279 mg | Iron: 1.1 mg | Net Carbs: 26 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.