Caprese Chicken Bowl (Print out)

Grilled chicken with mozzarella, tomatoes, and basil drizzled with balsamic reduction

# 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 - 8 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

→ 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 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 4-5 minutes per side until fully cooked and juices run clear. Remove from heat and 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 thirty minutes, which means weeknight dinner doesn't feel like a compromise.
  • The contrast between warm grilled chicken and cool, creamy mozzarella creates this textural moment that makes you slow down and actually taste your food.
02 -
  • Don't skip the resting period after grilling—those five minutes let the juices redistribute, and the difference between juicy and dry chicken is literally that simple.
  • Make the balsamic reduction before you start grilling because rushing it on high heat creates a bitter burnt taste that ruins everything.
03 -
  • Marinating the chicken for even thirty minutes in olive oil and Italian herbs before grilling deepens the flavor without requiring any extra equipment.
  • Warm your bowl slightly under hot water before assembling, because it keeps the chicken warm longer and makes the whole experience feel more intentional.
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