Grilled Chicken Caprese Bowls (Print Version)

Juicy grilled chicken with fresh mozzarella, cherry tomatoes, basil and tangy balsamic drizzle in a light bowl.

# What You'll Need:

→ 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
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, stirring occasionally, until reduced by half and syrupy, approximately 8 to 10 minutes. Set aside to cool completely.
02 - Mix olive oil, Italian herbs, garlic powder, salt, and pepper in a bowl. 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 - Divide cooked rice or quinoa among four bowls. Arrange 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 comes together in under 40 minutes, which means dinner on the table before the kitchen gets too warm.
  • The balsamic reduction tastes like a restaurant secret but requires zero culinary school to master.
  • You can swap proteins and greens without changing the soul of the dish, making it infinitely adaptable to what's in your fridge.
02 -
  • Don't skip the resting period after grilling; cutting into chicken immediately means losing all that beautiful moisture you worked to keep inside.
  • If your balsamic reduction breaks or looks thin after cooling, gently reheat it and cook it down a few minutes longer—some vinegars are thinner than others and need that extra time.
03 -
  • Butterfly thick chicken breasts before grilling so they cook evenly and quickly, which means juicier meat every single time.
  • Make the balsamic reduction in a wider, shallower pan rather than a tall saucepan; it reduces faster and you can see exactly when it reaches that perfect syrupy stage.
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