Directions

1. Add Clebby’s Avocado Oil to a large bowl with halved cherry tomatoes, grated garlic, and halved mozzarella balls. Season with salt and freshly cracked pepper and mix until the ingredients are well combined. Cover and set aside in the fridge to marinate for at least 4 hours.
2. Meanwhile, add chicken breasts to a large ziplock bag. Season with salt and pepper, then pour in the balsamic dressing. Seal the bag and massage the dressing into the chicken. Use a heavy-bottomed pan to pound the chicken breasts into an even thickness. Set aside in the fridge to marinate for at least 4 hours.
3. Heat a cast-iron skillet or grill over medium-high heat. Add a tablespoon of neutral oil, then sear the chicken breasts, about 5-7 minutes per side. Flipping as needed to prevent burning.
4. Let the chicken cool for 10 minutes, then slice it into cubes.
5. Cook orecchiette according to package directions for al dente. Drain and rinse with cold water to stop the pasta from cooking.
6. Once the cooked orecchiette has cooled, add it to a serving bowl. Pour the marinated tomatoes and mozzarella over the top with cubed grilled chicken and chopped basil. Toss until the pasta is fully coated. Season to taste with salt and pepper.
7. Divide among bowls and finish with a drizzle of balsamic glaze.