Balsamic Chicken & Burrata Plate

• Chicken breast(600 g)
• Burrata(250 g)
• Cherry Tomatoes(300 g)
• Arugula(120 g)
• Garlic(3 cloves)
• Fresh basil(20 g)
• Lemon(1)
• Olive oil(3 tbsp)
• Balsamic vinegar(3 tbsp)
• Honey(1 tbsp)
• Oregano(1 tsp)
• Salt(1½ tsp)
• Black pepper(1 tsp)

Method

1. 1

   Pat the {Chicken breast} dry. Finely grate or mince the {Garlic}, halve the {Cherry Tomatoes}, tear the {Fresh basil}, and cut the {Lemon} into wedges.

   ~10 min

2. 2

   Season the {Chicken breast} all over with {Salt}, {Black pepper}, and {Oregano}.

   ~5 min

3. 3

   Heat {Olive oil} in a large skillet over medium-high heat. Add the {Chicken breast} and cook until golden on both sides and cooked through, about 10-12 minutes total, turning once. Transfer to a plate to rest.

   ~12 min

4. 4

   Lower the heat to medium. Add the remaining {Olive oil}, {Cherry Tomatoes}, and {Garlic}. Cook until the tomatoes soften and start to collapse, 5-6 minutes. Stir in the {Balsamic vinegar} and {Honey} and let it bubble for 1-2 minutes into a glossy pan sauce.

   ~8 min

5. 5

   Rest the chicken for 3 minutes, then arrange the {Arugula} on plates. Top with the chicken, spoon over the balsamic tomatoes, tear the {Burrata} over each plate, and finish with {Fresh basil} and a squeeze of {Lemon}.

   ~5 min