My little girl has suddenly decided she doesn’t want anything to do with baby food. She refuses anything she believes is baby food if she sees any “adult food” around. She always wants to eat whatever we are eating.
The other night, we tried to feed her applesauce, which really isn’t even baby food, but we were eating pizza. Mistake. She ate a couple of bites of the applesauce before she realized that she was getting something different than we were eating and she refused to eat any more applesauce. At least we were eating homemade pizza…
This new eating habit of hers has made me realize that I am going to have to try a little harder to make sure our meals are healthy and incorporate fruits and vegetables since baby girl is going to be eating them as well.
So, I gave up my cereal habit the other day and had oatmeal (not the instant kind, the kind you cook on the stovetop). Baby girl enjoyed it along with me (she likes hubby’s plain yogurt too though, so I can’t say much for her taste buds). After two days in a row I was sick of that (amazing how I never get sick of cereal though) and made oatmeal for baby girl and a breakfast quesadilla for myself. I hid in the kitchen and ate it while she played happily in the other room.
Anyway, I have found it a little difficult to make sure we are eating things for dinner that baby girl can eat too. Take this caprese chicken. Chicken is out of the question, – she doesn’t have any teeth – I don’t really want her meal to consist of only mozzarella cheese, so that leaves tomatoes. I can’t puree it all because then it will look like baby food and she won’t eat it. So this is one of those meals that we either eat after she goes to bed or distract her with a sweet potato and pretend like we’re eating her food. We’re tricky like that.
Hopefully you don’t have a begging baby in your life, in which case you will be able to enjoy this chicken quickly, easily, and while it’s still warm!
I’ve fallen in love with all things caprese ever since this panini. Caprese is perfect for the summer – fresh and super simple. What’s not to love when you can eat fresh and healthy without spending all day in the kitchen?
I love that the chicken is marinated in this recipe. If you don’t have an hour to spare, even 10 or 15 minutes marinating would be great. I probably wouldn’t go over an hour of marinating because I think that the balsamic vinegar gets a wee bit strong. We did cheat a bit again and use the indoor grill, but I’m sure it would be just as delicious on the outdoor grill or pan-fried for that matter.
Got 10 minutes to spare? Make this for dinner.
Grilled Caprese Chicken
Adapted from: Gimme Some Oven
1 cup balsamic vinegar, divided
2 chicken breasts, sliced in half width-wise (so they’re not so thick)
1 cup chopped tomatoes
1/2 – 1 cup fresh mozzarella, cubed
1/4 cup basil leaves, torn or cut with kitchen shears
pepper to taste
1. In a wide, shallow bowl, pour 1/2 cup of balsamic vinegar. Place chicken breasts in the bowl and stir to coat. Refrigerate for 1/2 hour – 1 hour. After marinating, drain and discard the marinade. Pat chicken dry.
2. In a small saucepan, heat remaining 1/2 cup of balsamic vinegar, until it boils. Turn down heat to a simmer and continue to simmer until it reduces by 1/2 (it should be 1/4 cup).
3. Heat an indoor grill and spray with cooking spray or oil (Or use an outdoor grill). Season chicken on both sides with pepper to taste. Grill chicken on both sides until cooked through and no longer pink in the center.
4. To assemble: Place chicken on a plate, top with tomatoes, basil, and fresh mozzarella. Drizzle 1 + teaspoons of balsamic vinegar reduction over the top.