Grilled Chicken Caprese Bowls (Printer View)

Protein-packed bowls with grilled chicken, tomatoes, mozzarella, and basil in balsamic reduction.

# Components:

→ 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 for base
08 - 2 cups cherry tomatoes, halved
09 - 8 ounces fresh mozzarella balls (bocconcini), 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

# Method:

01 - In a small saucepan over medium heat, combine balsamic vinegar and honey. Simmer, stirring occasionally, until reduced by half and syrupy, approximately 8 to 10 minutes. Set aside to cool.
02 - In a bowl, mix olive oil, Italian herbs, garlic powder, salt, and pepper. Coat chicken breasts thoroughly and let 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.
04 - If using, divide cooked rice or quinoa among four bowls. Arrange arugula or mixed greens on top, followed by cherry tomatoes, mozzarella, and basil.
05 - Place sliced grilled chicken over the salad ingredients.
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's the kind of meal that feels light and fresh but leaves you actually satisfied, not picking through your cupboards an hour later.
  • Everything comes together in under 40 minutes, which means you can grill, assemble, and eat before the sun dips too low.
  • Swapping proteins is effortless—shrimp, tofu, even grilled vegetables work beautifully if chicken isn't calling to you that day.
02 -
  • Don't skip the resting period after grilling—those 5 minutes are when the chicken reabsorbs its juices and stays moist instead of turning tough and dry.
  • If you're making the balsamic reduction ahead, you can store it in the fridge for up to a week, but always let it come to room temperature before drizzling or it'll harden on the warm chicken.
03 -
  • Pat your chicken completely dry before grilling—any moisture on the surface will steam instead of sear, and you'll miss out on that beautiful caramelized crust.
  • Use a meat thermometer instead of guessing; it's the difference between dry chicken and perfectly juicy chicken, and it takes the guesswork out of cooking for groups.
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