Caprese Chicken Bowl (Printable)

Grilled chicken with fresh mozzarella, tomatoes, basil and 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 - 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 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 to 5 minutes per side until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes, then slice.
04 - While chicken cooks, combine balsamic vinegar and honey in a small saucepan. 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 and serve immediately.

# Expert Tips:

01 -
  • It comes together in 30 minutes: Perfect for weeknight dinners when you want something that feels restaurant-quality but doesn't keep you in the kitchen forever.
  • Every bite tastes intentional: The tangy balsamic, creamy mozzarella, and juicy chicken create this beautiful balance that makes you feel like you actually know what you're doing.
  • Naturally gluten-free and low-carb: No compromise needed, just honest, whole ingredients that happen to be incredibly good for you.
02 -
  • Butterflied chicken is non-negotiable: I spent years making thick, overcooked chicken breasts until someone showed me this trick—thin, even cutlets cook through in minutes without drying out.
  • Fresh mozzarella is worth buying fresh every time: Pre-shredded varieties have additives that keep them from melting properly; fresh balls from the dairy section taste like a completely different ingredient.
  • Don't skip the resting period: Those 5 minutes after cooking let the juices redistribute throughout the chicken instead of all running out when you slice it.
03 -
  • Tear basil by hand instead of cutting it: Knives bruise the delicate leaves and oxidize the oils; your fingers are actually the better tool here.
  • Finish with extra-virgin olive oil right before serving: Good olive oil tastes completely different when it's not heated; this is where it gets to be the star.
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