Caprese Chicken Bowl (Printable Version)

Grilled chicken with fresh mozzarella, tomatoes, basil, and balsamic reduction in a vibrant bowl ready in 30 minutes.

# 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 - 8 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

# How to Make It:

01 - Preheat grill or grill pan to medium-high heat.
02 - Slice chicken breasts horizontally to create 4 thin 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. Serve immediately.

# Expert Tips:

01 -
  • It comes together in 30 minutes flat, which means you can have dinner on the table before you've finished scrolling through your phone.
  • The balsamic reduction tastes like you've been simmering it for hours, but it's actually just a gentle boil away from tasting incredible.
  • You get that satisfying protein hit from the grilled chicken without feeling like you're eating plain chicken breast.
02 -
  • Butterflying the chicken is non-negotiable—trying to grill thick breasts evenly is a losing battle that ends in dry edges and raw centers.
  • Don't assemble the bowl more than a few minutes before eating because the basil will start to darken and the mozzarella will warm up too much.
03 -
  • Tear basil leaves by hand right before serving—bruised basil tastes bitter and defeats the purpose of using fresh herbs.
  • The balsamic reduction is the difference between a nice salad and something you'll actually crave, so don't skip that step even though it seems small.
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