Caprese Chicken Bowl (Print Version)

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

# 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 - 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 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 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 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.
07 - Serve immediately.

# Expert Tips:

01 -
  • It's ready in half an hour but feels elegant enough to impress, like you spent way more time than you actually did.
  • The contrast between warm chicken and cool fresh ingredients keeps things interesting with every forkful.
  • Protein packed enough to keep you satisfied but light enough that you won't feel sluggish afterward.
  • Gluten-free and naturally low-carb, so it works for almost any eating style without feeling restrictive.
02 -
  • Don't skip the resting time on the chicken or it'll lose its juices all over your cutting board instead of staying in the meat where they belong.
  • Watch the balsamic reduction like a hawk because it can go from perfect to burnt in about 30 seconds once it reaches the right consistency.
03 -
  • Slice your chicken against the grain so each bite feels tender instead of stringy, and take a second to identify which direction the fibers run.
  • Let the balsamic reduction cool for a couple of minutes so it firms up slightly and coats the bowl instead of pooling in the bottom like vinegar.
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