Grilled Chicken Caprese Bowls (Print Version)

Protein-packed bowls featuring grilled chicken, fresh mozzarella, tomatoes, and basil with sweet balsamic glaze.

# What You'll Need:

→ Grilled Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried Italian herbs
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon ground black pepper

→ Caprese Bowls

07 - 2 cups cooked brown rice or quinoa
08 - 2 cups cherry tomatoes, halved
09 - 8 ounces fresh mozzarella balls, halved
10 - 1 cup fresh basil leaves, torn
11 - 1 cup baby arugula or mixed greens

→ Balsamic Reduction

12 - 1/2 cup balsamic vinegar
13 - 1 tablespoon honey

→ Garnish

14 - 1 tablespoon extra virgin olive oil
15 - Flaky sea salt and freshly ground black pepper to taste

# How to Make It:

01 - In a small saucepan over medium heat, combine balsamic vinegar and honey. Simmer, stirring occasionally, until reduced by half and syrupy, approximately 8 to 10 minutes. Set aside to cool.
02 - In a bowl, mix olive oil, Italian herbs, garlic powder, salt, and pepper. Coat chicken breasts thoroughly and allow to marinate for 10 to 15 minutes.
03 - Preheat grill or grill pan over medium-high heat. Grill chicken for 5 to 7 minutes per side, or until internal temperature reaches 165°F. Rest for 5 minutes, then slice.
04 - Divide cooked rice or quinoa among four bowls. Arrange arugula or greens on top, followed by cherry tomatoes, mozzarella, and basil.
05 - Place sliced grilled chicken over the salad ingredients in each bowl.
06 - Drizzle extra virgin olive oil and cooled balsamic reduction over each bowl. Sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately.

# Additional Tips::

01 -
  • It tastes like you spent hours cooking when you really spent twenty minutes, which is basically magic.
  • The warm chicken against cool tomatoes and creamy mozzarella creates this perfect balance that your body actually feels satisfied by.
  • You can throw it together with whatever greens you have on hand, so it's forgiving and flexible.
02 -
  • The balsamic reduction will thicken more as it cools, so if you make it too thick in the pan, it'll be basically unusable—stop it while it still looks slightly loose and it'll be perfect.
  • Grilling chicken over high heat sounds good in theory but leads to burnt outsides and raw insides, so medium-high is the sweet spot where it actually cooks through.
03 -
  • Let your mozzarella sit at room temperature for a few minutes before assembling so it's not rubbery and cold against the warm chicken.
  • If you don't have a grill, a heavy cast iron skillet creates the same sear and works perfectly fine in any kitchen.
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