Caprese Chicken Bowl (Printable)

Protein-packed bowl featuring grilled chicken, mozzarella, tomatoes, and basil with balsamic glaze.

# What You 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

# How To Make:

01 - Preheat grill or grill pan to medium-high heat.
02 - Slice chicken breasts 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 rest for 5 minutes, then slice into strips.
04 - Combine balsamic vinegar and honey in a small saucepan. Bring to a gentle boil, 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 balsamic reduction. Season with salt and pepper to taste. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than takeout, but tastes like you spent actual time in the kitchen.
  • The warm grilled chicken against cool, creamy mozzarella and bright tomatoes is the kind of flavor balance that makes you slow down and actually taste your food.
  • No complicated technique required—just good ingredients treated with respect.
02 -
  • Don't skip the 5 minute rest for the chicken—it's the difference between juicy and sawdust, and it only costs you patience.
  • Make the balsamic reduction first so it has time to cool slightly; if you pour it hot on the basil, the leaves wilt into brownish sadness.
03 -
  • If you're grilling for a group, butterfly the chicken breasts ahead of time and season them—you can store them in the fridge for a few hours and they'll be ready to hit the grill the moment everyone sits down.
  • Make extra balsamic reduction and keep it in a jar in your fridge; it keeps for weeks and suddenly you have something to drizzle on grilled vegetables, caprese salads, or even vanilla ice cream if you're feeling adventurous.
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