Grilled Chicken Caprese Bowls (Printable version)

Protein-packed bowls featuring grilled chicken, fresh mozzarella, cherry tomatoes, basil, and balsamic reduction.

# Needed ingredients:

→ Grilled Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried Italian herbs
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon ground black pepper

→ Caprese Bowls

07 - 2 cups cooked brown rice or quinoa, optional
08 - 2 cups cherry tomatoes, halved
09 - 8 ounces fresh mozzarella balls, halved
10 - 1 cup fresh basil leaves, torn
11 - 1 cup baby arugula or mixed greens

→ Balsamic Reduction

12 - 1/2 cup balsamic vinegar
13 - 1 tablespoon honey

→ Garnish

14 - 1 tablespoon extra virgin olive oil
15 - Flaky sea salt and freshly ground black pepper to taste

# How to make it:

01 - Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer while stirring occasionally until reduced by half and syrupy, approximately 8 to 10 minutes. Transfer to a plate to cool.
02 - Mix olive oil, Italian herbs, garlic powder, salt, and pepper in a bowl. Coat chicken breasts thoroughly with marinade. Allow to marinate for 10 to 15 minutes.
03 - Preheat grill or grill pan over medium-high heat. Grill chicken for 5 to 7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes, then slice into strips.
04 - Divide cooked rice or quinoa among four bowls if using. Layer arugula or greens on top, followed by cherry tomatoes, mozzarella, and basil.
05 - Place sliced grilled chicken over the salad ingredients in each bowl.
06 - Drizzle extra virgin olive oil and cooled balsamic reduction over each bowl. Sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately.

# Expert advice:

01 -
  • It looks restaurant-quality but comes together faster than ordering takeout, so you feel accomplished without the stress.
  • The balsamic reduction is addictively tangy-sweet, and watching it thicken in the pan feels like actual kitchen alchemy.
  • You can meal-prep the components and assemble fresh bowls all week, keeping everything crisp and vibrant.
02 -
  • Don't skip letting the balsamic reduce fully—it's the difference between vinegar and a glossy, complex sauce that tastes like you spent hours on it.
  • Rest the chicken after grilling, even if you're impatient; those five minutes let the juices redistribute so every bite stays tender instead of turning dry.
  • Assemble the bowl right before eating if you can, because the greens will wilt and the mozzarella will get rubbery if they sit in the vinegar too long.
03 -
  • If your grill pan sticks, your heat isn't high enough; wait until it's properly hot before adding the chicken, and it'll release naturally.
  • Tear basil by hand instead of cutting it with a knife, which bruises the delicate leaves and turns them dark and bitter.
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