Caprese Chicken Bowl (Printable)

Tender grilled chicken meets fresh mozzarella, tomatoes, and basil with sweet balsamic glaze.

# What You’ll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs)
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried Italian herbs
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper

→ Salad

07 - 7 ounces fresh mozzarella balls, sliced or torn
08 - 3 medium ripe tomatoes, sliced or diced
09 - 1 cup fresh basil leaves
10 - 4 cups mixed salad greens, such as arugula or spinach

→ Balsamic Reduction

11 - 1/2 cup balsamic vinegar
12 - 1 tablespoon honey

→ Finishing

13 - 2 tablespoons extra-virgin olive oil
14 - Sea salt and black pepper to taste

# Steps:

01 - Preheat your grill or grill pan to medium-high heat.
02 - Slice chicken breasts in half horizontally to create 4 thinner cutlets. Drizzle with olive oil and season evenly with Italian herbs, garlic powder, salt, and pepper.
03 - Grill chicken for 4 to 5 minutes per side until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes, then slice.
04 - In a small saucepan, combine balsamic vinegar and honey. Bring to a gentle boil, then reduce heat to low and simmer 5 to 7 minutes, stirring occasionally, until syrupy. Remove from heat and cool slightly.
05 - Arrange salad greens in bowls as the foundation for your bowl.
06 - Top greens with sliced grilled chicken, mozzarella, tomatoes, and fresh basil leaves.
07 - Drizzle with extra-virgin olive oil and balsamic reduction. Season with salt and pepper to taste. Serve immediately.

# Expert Advice:

01 -
  • It comes together in half an hour, which means you can actually make it on a Tuesday night instead of just thinking about it.
  • The contrast between warm grilled chicken and cool, creamy mozzarella feels fancy without requiring you to wear an apron that matches your kitchen.
  • Gluten-free and low-carb, so it works whether you're eating this way by choice or necessity, and nobody feels left out at the table.
02 -
  • Do not skip the resting period for the chicken, because slicing it while it's still cooking inside will make all the lovely juices run out onto your cutting board instead of staying in your bowl where they belong.
  • The balsamic reduction can go from perfectly syrupy to burnt in about thirty seconds, so keep an eye on it and pull it off the heat as soon as it coats the back of a spoon.
03 -
  • Slice your chicken against the grain for more tender bites, and don't be shy about those grill marks because they add flavor, not just looks.
  • If your balsamic reduction becomes too thick, whisk in a teaspoon of water to loosen it, and if it's too thin, simmer it a bit longer, but seriously keep watching it because it can surprise you.
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