Caprese Chicken Bowl (Printable)

Juicy grilled chicken with fresh mozzarella, tomatoes, basil, and balsamic reduction.

# 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, 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 grill or grill pan to medium-high heat.
02 - Slice chicken breasts in half horizontally to create 4 thin 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 and serve immediately.

# Expert Suggestions:

01 -
  • Dinner comes together in 30 minutes flat, yet tastes like you fussed all afternoon.
  • Fresh mozzarella and basil keep things light while grilled chicken makes it genuinely filling.
  • The balsamic reduction is so easy it feels like cheating, but it's what makes everything sing together.
02 -
  • Don't skip the resting period after grilling—I learned this the hard way by cutting into chicken too soon and watching all the moisture run out onto the cutting board instead of staying in the meat.
  • The balsamic reduction needs to cool slightly before pouring or it'll run everywhere; give it two minutes and it becomes thick enough to drizzle intentionally.
03 -
  • Butterfly your chicken breasts the night before and refrigerate them; cold meat won't dry out as fast when it hits the hot pan.
  • Save the balsamic reduction in a small jar and drizzle it over roasted vegetables, salads, and even ice cream throughout the week—it keeps for two weeks and somehow tastes better on day three.
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