Save The summer I started meal prepping on Sundays, I craved something bright and filling that wouldn't weigh me down by Wednesday. I remembered a café bowl I'd had once—grilled chicken, tomatoes, mozzarella—and decided to recreate it at home. The first attempt was clumsy: I overcooked the chicken and forgot to reduce the balsamic, but even then, the combination of creamy cheese and sweet tomatoes felt like a small victory. Now it's my go-to whenever I want something that tastes indulgent but keeps me energized.
I made this for my sister after her yoga class one Saturday, and she kept saying it tasted like vacation. The basil smelled like a garden, the mozzarella was soft and milky, and the balsamic had that sweet-tangy punch that made every bite feel special. She asked for the recipe immediately, and I realized it was one of those dishes that impresses without any stress. It became our post-workout ritual for a while, and I loved how it never felt heavy but always left us full and happy.
Ingredients
- Boneless, skinless chicken breasts: Slicing them in half horizontally is the secret to quick, even cooking and tender bites every time.
- Olive oil: Use it twice—once to season the chicken and again as a finishing drizzle for richness and shine.
- Italian herbs: Dried oregano, basil, and thyme bring warmth without overpowering the fresh flavors in the bowl.
- Garlic powder: A subtle background note that enhances the chicken without competing with the balsamic.
- Fresh mozzarella: The soft, milky kind melts slightly when it touches warm chicken, creating creamy pockets of flavor.
- Ripe tomatoes: Choose tomatoes that smell sweet and feel heavy; they should be juicy enough to mingle with the oil and vinegar.
- Fresh basil: Tear it by hand just before serving to release its aromatic oils and keep the leaves vibrant.
- Balsamic vinegar: Simmering it with honey transforms sharp vinegar into a glossy, syrupy drizzle that ties everything together.
- Honey: Just a tablespoon balances the acidity and helps the reduction thicken beautifully.
- Mixed greens: Optional but useful for bulk and a peppery contrast, especially arugula.
Instructions
- Prep the Grill:
- Heat your grill or grill pan over medium-high until it's hot enough that a water droplet sizzles immediately. A properly heated surface gives you those beautiful char marks and prevents sticking.
- Slice and Season the Chicken:
- Cut each breast in half horizontally to create thinner cutlets, then drizzle with olive oil and rub in the herbs, garlic powder, salt, and pepper. The thinner pieces cook faster and stay juicier.
- Grill Until Golden:
- Lay the chicken on the grill and cook for four to five minutes per side, resisting the urge to move it around. Let it rest for five minutes after cooking so the juices redistribute and every slice stays tender.
- Simmer the Balsamic Reduction:
- Combine balsamic vinegar and honey in a small saucepan, bring to a gentle boil, then lower the heat and simmer until it coats the back of a spoon. It will thicken more as it cools, so don't overdo it.
- Assemble the Bowls:
- Start with greens if using, then layer sliced chicken, mozzarella, tomatoes, and torn basil. Drizzle with extra-virgin olive oil and the balsamic reduction, then season with a pinch of salt and pepper.
- Serve Immediately:
- This bowl is best enjoyed right away while the chicken is still warm and the mozzarella is starting to soften. The contrast of temperatures and textures makes every bite interesting.
Save One evening, I packed this bowl for a picnic in the park, and my friend said it felt fancy without being fussy. We sat on a blanket, the sun low and golden, and the balsamic reduction caught the light like little streaks of amber. It wasn't just dinner; it was a reminder that good food doesn't need a table or candles to feel special. That night, this bowl became more than a recipe—it became a reason to slow down and savor the moment.
Making It Your Own
I've swapped in cherry tomatoes when regular ones weren't ripe, and the burst of sweetness in every bite was a happy surprise. Sometimes I add sliced avocado for creaminess or toasted pine nuts for crunch, and both turn the bowl into something new without changing its heart. If you want more greens, try peppery arugula or tender spinach; if you want more heft, toss in some cooked quinoa or farro at the bottom. This recipe welcomes your tweaks and turns them into something that feels entirely yours.
Storing and Reheating
I prep the chicken and balsamic reduction on Sunday and keep them separate from the fresh ingredients in the fridge. When I'm ready to eat, I warm the chicken gently in a skillet or microwave, then assemble the bowl with cold mozzarella, tomatoes, and basil so the textures stay interesting. The reduction keeps for up to a week in a sealed jar, and it's thick enough that a quick stir brings it back to life. This approach turns one cooking session into four or five easy lunches that taste just as good as the first.
Pairing and Serving Ideas
This bowl feels complete on its own, but I've served it with garlic bread on the side when I wanted something to soak up the balsamic, and with a chilled Pinot Grigio when it was a weekend dinner. On hotter days, sparkling water with lemon is perfect—it's crisp and refreshing without competing with the bright flavors. If you're feeding a crowd, double the recipe and set out all the components so everyone can build their own bowl and adjust the toppings to their liking.
- Try grilling extra chicken and using leftovers in wraps or sandwiches the next day.
- Drizzle leftover balsamic reduction over roasted vegetables or even vanilla ice cream for a surprising dessert.
- If you're dairy-free, swap the mozzarella for creamy avocado slices or a cashew-based cheese.
Save This bowl has saved me on busy weeknights and impressed guests on lazy Sundays, and it never asks for much in return. I hope it becomes one of those recipes you return to when you want something that feels good, tastes bright, and reminds you that simple food can be the most satisfying.
Recipe Questions
- → Can I prepare the chicken ahead of time?
Yes, you can grill the chicken up to 2 days in advance. Store it sliced in an airtight container in the refrigerator. Reheat gently before assembling the bowls, or serve at room temperature.
- → What's the best way to slice mozzarella balls?
For the best presentation, use a sharp knife to slice larger mozzarella balls into rounds. For smaller bocconcini, simply tear them in half by hand for a more rustic look that holds the balsamic dressing beautifully.
- → How do I know when the balsamic reduction is ready?
The reduction is ready when it coats the back of a spoon and has thickened to a syrup-like consistency. It will continue to thicken slightly as it cools, so remove it from the heat when it's still slightly thinner than desired.
- → Can I use a different protein instead of chicken?
Grilled turkey cutlets or even thick slices of halloumi work wonderfully as alternatives. For a pescatarian version, try grilled halloumi or pan-seared shrimp seasoned with the same Italian herb blend.
- → Is this suitable for meal prep?
Absolutely. Store components separately in airtight containers: grilled chicken, mozzarella, tomatoes, and greens in one container, and the balsamic reduction in a small jar. Assemble just before eating to keep everything fresh and crisp.
- → What greens work best for this bowl?
Arugula adds a peppery bite that complements the creamy mozzarella, while baby spinach provides a milder base. Mixed spring greens or even fresh lettuce cups work beautifully depending on your preference.