Caprese Chicken Bowl (Printable version)

Tender grilled chicken with fresh mozzarella, tomatoes, basil, and tangy balsamic glaze over crisp greens.

# What You 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 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, optional

→ 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 It:

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 4-5 minutes per side, or 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 5-7 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 in 30 minutes flat, which means you can have restaurant-quality food on a weeknight without the stress.
  • The contrast between warm grilled chicken and cool, creamy mozzarella creates a texture play that keeps you reaching for more bites.
  • There's something almost meditative about layering such simple, beautiful ingredients and watching them transform into something greater than their parts.
02 -
  • Don't skip the resting time for the chicken—those 5 minutes allow the juices to redistribute throughout the meat instead of running all over your cutting board, keeping everything tender and moist.
  • Fresh mozzarella will weep liquid if it sits too long, so assemble your bowls no more than a few minutes before eating and definitely don't dress them early.
03 -
  • Invest in a good instant-read thermometer if you don't have one; chicken is done at 165°F (74°C) internal temperature, which takes the guesswork out entirely.
  • The moment you taste truly ripe, sun-warmed tomato in this bowl, you'll understand why farmers' markets are worth the trip on Saturday mornings.
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