• In a medium bowl or large measuring cup, combine the balsamic vinegar, olive oil, honey, minced garlic, Italian seasoning, salt, and pepper. Place the chicken breasts in a resealable bag, pour in the marinade and seal the bag. Allow the chicken breast to marinate in the refrigerator for 1 hour. 
• ​Preheat a grill pan over high heat for 2-3 minutes then reduce the heat to medium-high heat. Evenly coat the pan with a bit of olive oil. Place chicken breasts in the pan and let them cook undisturbed for 5-6 minutes on the first side until distinct grill marks form. Using grill tongs, flip the chicken breasts and repeat. Chicken is done once internal temperature reaches 165°F. Switch off the heat and let chicken breasts rest in the pan for a minimum of 5 minutes before slicing. 
• Prepare avocado and tomato salad while chicken is cooking.

Avocado & Tomato Salad

• In a large bowl, add in diced avocado, tomatoes, basil, juice from 1 small lime, and salt and pepper to taste.​ Gently combine so that all ingredients are evenly coated with lime juice and seasonings.
• Top each piece of chicken with a slice of mozzarella and a generous scoop of avocado, basil and tomato salad. Optional to add a drizzle of balsamic glaze for a touch of sweetness. Enjoy!