Caprese Chicken Bowl (Printable)

Juicy grilled chicken with fresh mozzarella, tomatoes, basil, and balsamic glaze

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 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 oz 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 (optional, 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

# Directions:

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, or until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes, then slice.
04 - While the chicken cooks, combine balsamic vinegar and honey in a small saucepan. 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. Top with sliced grilled chicken, mozzarella, tomatoes, and fresh basil leaves.
06 - Drizzle with extra-virgin olive oil and the balsamic reduction. Season with salt and pepper to taste.
07 - Serve immediately while components are at optimal temperature.

# Expert Suggestions:

01 -
  • It tastes like summer in Italy but takes less time than ordering takeout.
  • The balsamic reduction adds a restaurant quality touch that makes you feel like a genius.
  • You can prep everything while the chicken grills, so theres no frantic juggling.
  • Leftovers actually get better as the flavors meld overnight in the fridge.
02 -
  • Dont skip the resting time for the chicken, cutting into it too soon lets all the juices run out and you end up with dry meat.
  • The balsamic reduction will thicken more as it cools, so pull it off the heat when its still a little thinner than youd like.
  • If your mozzarella is ice cold from the fridge, let it sit out for 10 minutes before adding it to the bowl so it doesnt cool down the chicken too much.
03 -
  • Marinate the chicken in olive oil, lemon juice, and herbs for 30 minutes before grilling if you have the time, it makes the flavor even deeper.
  • Use a pastry brush to drizzle the balsamic reduction in thin lines across the bowl for that fancy restaurant look.
  • If you dont have a grill, a hot cast iron skillet works just as well and gives you a nice sear.
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