Save My neighbor Maria knocked on my door last June holding a basket of tomatoes from her garden, still warm from the sun. She insisted I take them all, and by evening I had more ripe fruit than I knew what to do with. I remembered a lunch I'd had at a tiny café near the coast where they served chicken topped with mozzarella and tomatoes, and I thought, why not turn that into something I could eat all week? That night, I grilled chicken for the first time in months, tore apart some cheese, and drizzled everything with balsamic I'd reduced until it clung to the spoon like syrup.
I made this for my sister when she came over after a long shift at the hospital, too tired to think about cooking but too hungry to skip dinner. She sat at my counter, quiet at first, then halfway through her bowl she looked up and said it tasted like vacation. I think it was the basil, or maybe the way the vinegar cut through the richness of the cheese. Either way, she asked me to write it down for her, and now she makes it on her nights off.
Ingredients
- Boneless, skinless chicken breasts: I slice them in half horizontally so they cook faster and stay juicier, plus thinner cutlets pick up more of that herby, garlicky crust.
- Olive oil: Use it twice, once to help the chicken brown and again at the end for that silky finish over the greens.
- Dried Italian herbs: A shortcut blend that brings oregano, basil, and thyme all at once without hunting through your spice drawer.
- Garlic powder: It distributes more evenly than fresh when you are seasoning thin chicken quickly.
- Sea salt and black pepper: Season in layers, on the chicken before grilling and again at the end to wake everything up.
- Fresh mozzarella balls: The soft, milky kind that comes packed in water, I tear them so you get creamy bits and chewy edges.
- Ripe tomatoes: Use whatever looks best, whether thats big beefsteaks or a handful of sweet cherry tomatoes.
- Fresh basil leaves: Dont skip this, the perfume it adds when you tear it over the bowl is half the reason this recipe works.
- Mixed salad greens: Arugula adds peppery bite, spinach keeps it mild, or skip greens entirely if you want it more like a composed plate.
- Balsamic vinegar: A decent mid-range bottle works fine, it thickens and sweetens as it reduces so you dont need the pricey aged stuff.
- Honey: Just a tablespoon balances the acidity and helps the vinegar turn glossy and thick.
- Extra-virgin olive oil: Save your good bottle for drizzling at the end, it really shines when its not cooked.
Instructions
- Heat your grill:
- Get your grill or grill pan to medium-high, hot enough that water sizzles when it hits the surface. This ensures you get those dark, caramelized grill marks without drying out the meat.
- Prep the chicken:
- Lay each breast flat and slice horizontally through the middle to make thinner cutlets. Drizzle with olive oil, then season both sides evenly with Italian herbs, garlic powder, salt, and pepper.
- Grill the chicken:
- Place the cutlets on the hot grill and cook for four to five minutes per side, or until the internal temperature hits 165 degrees and juices run clear. Let them rest on a cutting board for five minutes, then slice against the grain into strips.
- Make the balsamic reduction:
- While the chicken cooks, pour balsamic vinegar and honey into a small saucepan. Bring it to a gentle boil, then lower the heat and simmer for five to seven minutes, stirring now and then, until it coats the back of a spoon and looks syrupy.
- Assemble the bowls:
- Divide salad greens among four bowls if using them. Top with sliced chicken, torn or sliced mozzarella, tomatoes, and fresh basil leaves.
- Dress and serve:
- Drizzle each bowl with extra-virgin olive oil and a generous swirl of the balsamic reduction. Finish with a pinch of sea salt and a few grinds of black pepper, then serve right away while the chicken is still warm.
Save One evening I made this for a small dinner on my back patio, and halfway through the meal my friend Sam said he didn't realize salad could feel like a real dinner. He went back for seconds, piling his bowl high with extra basil and mozzarella, and I realized that sometimes the simplest combinations are the ones that surprise people most. It reminded me that good food doesn't need to be complicated, it just needs to taste like itself.
Make It Your Own
If you have thirty extra minutes, marinate the chicken in olive oil, lemon juice, and garlic before grilling, it adds another layer of flavor that seeps right into the meat. You can also swap the tomatoes for roasted red peppers or add a handful of toasted pine nuts for crunch. I've even tossed in diced avocado when I had one sitting on the counter, and the creaminess played beautifully with the tangy balsamic.
Storing and Reheating
The chicken and balsamic reduction keep well in separate containers in the fridge for up to three days, but I wouldn't assemble the whole bowl ahead of time or the greens will wilt and the tomatoes will get watery. When I meal prep, I portion out the chicken and toppings separately, then build each bowl fresh. The chicken is good cold or gently reheated in a skillet for a minute or two, just don't microwave it too long or it will toughen up.
Pairing and Serving Ideas
This bowl feels complete on its own, but if you want to stretch it for a crowd, serve it alongside crusty bread or a simple pasta salad. A chilled Pinot Grigio or Sauvignon Blanc cuts through the richness, or go alcohol-free with sparkling water and a squeeze of lemon. On cooler nights, I've served it warm over farro or quinoa instead of greens, and it turns into something heartier without losing that bright, summery vibe.
- Add a handful of arugula for peppery bite or swap in spinach for something milder.
- Try heirloom or cherry tomatoes depending on what looks best at the market.
- Finish with a sprinkle of flaky sea salt right before serving for a little extra crunch.
Save This bowl has become my answer to the question of what to make when I want something that feels light but still fills me up. It's the kind of meal that reminds me why I love cooking in the first place, simple, colorful, and gone before I know it.
Common Questions
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work wonderfully and often stay juicier during grilling. Adjust cooking time to 6-7 minutes per side.
- → How do I store leftovers?
Store components separately in airtight containers. Keep the balsamic reduction in a small jar. Assemble just before serving to maintain texture.
- → What can I substitute for fresh mozzarella?
Fresh goat cheese, crumbled feta, or dollops of ricotta all provide creamy contrast. Choose based on your flavor preference.
- → Can I make the balsamic reduction ahead?
Absolutely. The reduction keeps refrigerated for up to 2 weeks. Gently reheat before serving to regain pourable consistency.
- → Is this suitable for meal prep?
Yes, grill chicken in advance and store sliced. Wash and dry greens, keep tomatoes and mozzarella separate. Drizzle with reduction when ready to eat.
- → Can I cook the chicken on a stovetop?
Certainly. Use a cast-iron skillet or heavy pan over medium-high heat. Cook 4-5 minutes per side until golden and cooked through.