Grilled Chicken Caprese Bowls (Printable Version)

A vibrant bowl with grilled chicken, mozzarella, tomatoes, basil, and balsamic drizzle for a light, nutritious meal.

# 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 to taste
16 - Freshly ground black pepper to taste

# How to Make It:

01 - In a small saucepan over medium heat, combine balsamic vinegar and honey. Simmer, stirring occasionally, until reduced by half and syrupy, about 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, or until internal temperature reaches 165 degrees Fahrenheit. 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 Tips:

01 -
  • It comes together in 40 minutes flat, which means weeknight dinner without the stress or takeout guilt.
  • The balsamic reduction tastes fancy enough to impress people, but it's literally just two ingredients simmered until they behave.
  • Everything is naturally gluten-free and feels light, not like you're sacrificing flavor for health.
02 -
  • The balsamic reduction is thick and sticky when warm but hardens too much when cold—let it come back to room temperature or it'll clump instead of drizzle.
  • Overcooked chicken will ruin the whole bowl no matter how perfect everything else is, so use a thermometer and trust it.
  • Fresh mozzarella gets weird and grainy if it's too warm, so keep it cool until the last second before assembly.
03 -
  • Use a meat thermometer instead of guessing—it's the difference between juicy chicken and the kind you regret, and it costs five dollars.
  • If your balsamic reduction is too thin after simmering, you can always put it back on heat for another few minutes, but once it's too thick you're stuck.
  • Toast your rice or quinoa in a dry pan before cooking it—that nutty flavor underneath makes the whole bowl taste more intentional.
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