Ingredients

Scale

4 boneless, skinless chicken breasts (5–6 oz each)
1 cup basil pesto (store-bought or homemade with olive oil, basil, garlic, and walnuts)
1 large English cucumber, sliced into 1/2-inch rounds
8 oz fresh mozzarella, thinly sliced
1 pint cherry tomatoes, halved
2 tbsp olive oil
1 tbsp lemon zest and juice
1 clove garlic, minced
Salt and pepper to taste

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Instructions

Preheat a grill or oven-safe pan over medium-high heat. Season chicken with garlic, salt, and pepper. Sear for 5-6 minutes per side until cooked through.
While chicken rests, prepare an 8×8-inch baking dish. Layer slices of cucumber, mozzarella, and pesto in the dish.
Thinly slice cooled chicken and arrange over the pesto layer. Top with cherry tomato halves and drizzle with olive oil and fresh lemon juice.

Notes

For meal prep, assemble stacks a day ahead and store in the refrigerator. Substitute mozzarella with vegan cheese for a dairy-free version. Use pre-minced garlic if time is limited.

Author: Elena
Prep Time: 15
Cook Time: 15
Category: High Protein Snacks
Method: Searing + Layering
Cuisine: Mediterranean-Inspired
Diet: High-Protein

Nutrition

Serving Size: 1 stack
Calories: 540
Sugar: 3g
Sodium: 520mg
Fat: 29g
Saturated Fat: 10g
Carbohydrates: 7g
Fiber: 2g
Protein: 42g
Cholesterol: 85mg