Caprese Chicken Bowl (Printable)

Grilled chicken with fresh mozzarella, tomatoes, basil, and balsamic reduction.

# Ingredient List:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb)
02 - 2 tbsp olive oil
03 - 1 tsp dried Italian herbs
04 - 1/2 tsp garlic powder
05 - 1/2 tsp sea salt
06 - 1/4 tsp freshly ground black pepper

→ Salad

07 - 8 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, optional (arugula or spinach)

→ Balsamic Reduction

11 - 1/2 cup balsamic vinegar
12 - 1 tbsp honey

→ Finishing

13 - 2 tbsp extra-virgin olive oil
14 - Sea salt and black pepper to taste

# Directions:

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 4-5 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 small saucepan. Bring to gentle boil, reduce heat to low and simmer 5-7 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 and reduction are still warm.

# Expert Advice:

01 -
  • It takes just 30 minutes but tastes like you spent all afternoon fussing over it.
  • The balsamic reduction adds a restaurant-quality finish without any fancy techniques.
  • Every bite balances creamy, juicy, tangy, and herby in one forkful.
  • Its gluten-free and low carb, so it fits nearly every eating style without compromise.
02 -
  • Slice the chicken breasts horizontally or they'll take twice as long to cook and dry out on the outside before the center is done.
  • Don't skip the resting time after grilling—cutting too soon releases all the juices onto the cutting board instead of keeping them in the meat.
  • Watch the balsamic reduction carefully; it can go from perfect to burnt in under a minute once it thickens.
  • Use room temperature mozzarella so it softens slightly when it touches the warm chicken.
03 -
  • Pound the chicken breasts lightly with a meat mallet before slicing if they're uneven—it makes grilling even easier.
  • Brush the grill grates with oil before adding the chicken to prevent sticking and tearing.
  • Taste the balsamic reduction as it cools; it should be tangy-sweet, not syrupy like candy.
  • Drizzle the balsamic reduction in a zigzag pattern for a restaurant-style presentation.
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