Caprese Chicken Bowl (Print Version)

Grilled chicken with fresh mozzarella, tomatoes, basil, and balsamic reduction.

# Components:

→ 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 (optional)

→ 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, or 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. Serve immediately.

# Expert Advice:

01 -
  • It comes together in thirty minutes but tastes like you spent an hour fussing over it.
  • The balsamic reduction adds a restaurant-quality finish without any fancy technique.
  • You can prep the chicken ahead and assemble bowls all week long.
  • It feels light and fresh but delivers serious protein to keep you satisfied.
02 -
  • Don't skip resting the chicken—cutting it immediately releases all the juices onto the cutting board instead of keeping them inside.
  • The balsamic reduction will look too thin in the pan but will thicken as it cools, so stop simmering when it's syrupy but still pourable.
  • Fresh mozzarella has a short shelf life, so use it within a day or two of opening for the best creamy texture.
03 -
  • Pound the chicken breasts lightly with a mallet before slicing if they're uneven—it helps them cook at the same rate and stay tender.
  • Use aged balsamic vinegar if you have it; the flavor is richer and the reduction turns glossy faster.
  • Tear the basil instead of chopping it to avoid bruising, which can turn the edges brown and dull the aroma.
  • Taste the tomatoes before you buy them—if they don't smell sweet and fruity, they won't add much to the bowl.
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