Grilled Chicken Caprese Bowls (Print)

Tender grilled chicken with fresh mozzarella, tomatoes, and basil, topped with sweet balsamic glaze over greens or grains.

# Components:

→ 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

# Directions:

01 - Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer, stirring occasionally, until reduced by half and syrupy, approximately 8 to 10 minutes. Set aside to cool.
02 - Mix olive oil, Italian herbs, garlic powder, salt, and pepper in a bowl. Coat chicken breasts thoroughly and let marinate for 10 to 15 minutes.
03 - Preheat grill or grill pan over medium-high heat. Grill chicken breasts for 5 to 7 minutes per side 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.

# Expert Advice:

01 -
  • It tastes like summer in a bowl without requiring restaurant-level skill or weird ingredients.
  • You can make it in under 40 minutes, which means dinner happens before the sun sets.
  • The balsamic reduction is legitimately addictive and works on everything from vegetables to roasted meats.
02 -
  • The balsamic reduction will thicken more as it cools, so it'll seem too thin when you first pull it off the heat—trust the process and let it cool before deciding if it needs more cooking.
  • Mozzarella is best at room temperature, not straight from the fridge, because cold cheese loses its creamy tenderness and tastes rubbery.
  • Overcooked chicken breast is the enemy of this dish, so use a meat thermometer and pull it at exactly 165°F instead of guessing.
03 -
  • If you can't get fresh mozzarella, don't settle for blocks of regular mozzarella—they'll ruin the entire bowl, so swap in goat cheese or burrata instead.
  • The balsamic reduction is the secret weapon that makes people think you spent hours on this dish, so make a double batch and keep it around for everything else you cook.
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