Caprese Chicken Bowl (Printer View)

Tender grilled chicken with mozzarella, tomatoes, basil, and balsamic glaze in a light yet satisfying bowl.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1 lb 2 oz)
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 oz 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

# Method Steps:

01 - Preheat grill or grill pan to medium-high heat.
02 - Slice chicken breasts 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 rest for 5 minutes, then slice.
04 - Combine balsamic vinegar and honey in a small saucepan. Bring to a gentle boil, reduce heat to low, and simmer for 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.
07 - Serve immediately while chicken is warm.

# Expert Advice:

01 -
  • It tastes like summer even when its not, bright and alive without feeling heavy.
  • You can prep the chicken and reduction ahead, then toss the bowl together in under five minutes.
  • Its one of those meals that feels fancy enough for guests but easy enough for a Tuesday.
  • The balsamic reduction turns into this glossy, sweet-tart magic that makes everything taste more expensive than it is.
02 -
  • Dont skip resting the chicken after grilling, those five minutes let the juices redistribute so every bite stays moist instead of running all over your cutting board.
  • The balsamic reduction will thicken more as it cools, so pull it off the heat when it looks a little thinner than you want.
  • If your mozzarella is too cold, it wont meld into the warm chicken, so let it sit at room temperature for ten minutes before assembling.
03 -
  • Use a meat thermometer to check the chicken, pulling it right at 165 degrees keeps it juicy instead of dry and chalky.
  • Tear the basil instead of cutting it, slicing bruises the leaves and turns them dark faster.
  • Make a double batch of balsamic reduction and keep it in a squeeze bottle, it's magic on roasted vegetables, grilled peaches, even vanilla ice cream.
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