Grilled Chicken Caprese Bowls (Print)

Protein-packed bowls with grilled chicken, fresh mozzarella, tomatoes, and tangy balsamic glaze over greens.

# 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

# Directions:

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. 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, or 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 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 the cooled balsamic reduction over each bowl. Sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately.

# Chef Secrets:

01 -
  • It comes together faster than you'd think, making weeknight dinners feel less like a chore and more like a treat.
  • The balsamic reduction turns something simple into something restaurant-quality, and everyone notices.
  • You can prep components ahead and assemble in minutes, which is a lifesaver when you're feeding hungry people.
02 -
  • If your balsamic reduction simmers too long, it'll turn into a hard candy when it cools—watch it closely after the 8-minute mark and stop the moment it coats a spoon properly.
  • Fresh mozzarella is delicate and doesn't need to be cold when you eat it; pulling it straight from the fridge and plopping it on a warm bowl is actually perfect because it softens slightly and becomes creamier.
  • Don't slice the chicken until right before you assemble the bowls, or it'll dry out and lose those beautiful juices that make it taste so good.
03 -
  • If your grill isn't cooperating, a cast-iron skillet on the stove works just as well—you'll get good color and even cooking, just without the actual grill marks.
  • Room-temperature mozzarella tastes richer than cold mozzarella, so pull it from the fridge about 15 minutes before you assemble the bowls and watch how the flavors open up.
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