Save One evening after a long day, I stood in front of my fridge trying to piece together dinner from what I had on hand. Chicken breasts, a carton of mozzarella, tomatoes from the garden, and a wilting bunch of basil stared back at me. I thought of the Caprese salad I loved at a bistro downtown and wondered if I could turn that into something more filling. Thirty minutes later, I was eating one of the best bowls I'd ever made, and it's been on repeat ever since.
I remember making this for a friend who claimed she didn't like chicken because it always turned out dry. I sliced the breasts thin, seasoned them generously, and let them rest after grilling. When she took her first bite and looked up surprised, I knew I'd converted her. Now she texts me every few weeks asking for the recipe again, even though I've sent it three times.
Ingredients
- Boneless, skinless chicken breasts: Slicing them in half horizontally is the trick to even cooking and keeping them juicy, not rubbery.
- Olive oil: Use it for both cooking and finishing, the fruity richness ties everything together.
- Dried Italian herbs: A blend of oregano, basil, and thyme works beautifully and saves you from opening multiple jars.
- Garlic powder: It distributes more evenly than fresh garlic when you're working with a quick sear.
- Sea salt and black pepper: Season generously, chicken needs more than you think to really shine.
- Fresh mozzarella balls: The creamy, milky kind in brine, not the shrink wrapped blocks, makes all the difference.
- Ripe tomatoes: Use whatever looks best at the market, heirlooms or cherry tomatoes both work and add gorgeous color.
- Fresh basil leaves: Tear them by hand right before serving so they stay fragrant and bright green.
- Mixed salad greens: Arugula adds a peppery bite, spinach keeps it mild, or skip them entirely for a simpler bowl.
- Balsamic vinegar: A decent bottle is worth it here, the reduction concentrates the flavor so quality shows.
- Honey: Just a tablespoon balances the acidity and helps the vinegar thicken into that glossy drizzle.
- Extra virgin olive oil: Save your best bottle for finishing, it adds a peppery, grassy note at the end.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan over medium high heat until it's hot enough that a drop of water sizzles on contact. A properly heated surface gives you those beautiful char marks and keeps the chicken from sticking.
- Prep the chicken:
- Lay each chicken breast flat and carefully slice through the middle horizontally to create two thinner cutlets. Drizzle them with olive oil, then season both sides evenly with Italian herbs, garlic powder, salt, and pepper.
- Grill the chicken:
- Place the cutlets on the grill and cook for 4 to 5 minutes per side, resisting the urge to move them around so they develop a nice crust. When the juices run clear and the internal temperature hits 165 degrees, remove them and let them rest for 5 minutes before slicing.
- Make the balsamic reduction:
- While the chicken cooks, pour the balsamic vinegar and honey into a small saucepan over medium heat. Bring it to a gentle boil, then lower the heat and let it simmer for 5 to 7 minutes, stirring occasionally, until it coats the back of a spoon and smells rich and sweet.
- Assemble the bowls:
- Divide the salad greens among four bowls if you're using them. Top each with sliced grilled chicken, torn mozzarella, tomatoes, and fresh basil leaves arranged however feels right to you.
- Finish and serve:
- Drizzle everything with extra virgin olive oil and the warm balsamic reduction, then season with a pinch of sea salt and a few grinds of black pepper. Serve immediately while the chicken is still warm and the greens are crisp.
Save The first time I brought this to a potluck, someone asked if I'd catered it. I laughed and told them it took me less time than stopping for takeout. That's when I realized this bowl had become my secret weapon, the thing I make when I want to look like I tried harder than I did. It's honest, simple food that somehow feels special every single time.
Making It Your Own
If you have thirty extra minutes, marinate the chicken in olive oil, lemon juice, and garlic before grilling. I've also swapped in grilled peaches or strawberries when tomatoes aren't at their peak, and the sweetness plays beautifully against the balsamic. On nights when I want more crunch, I toss in toasted pine nuts or slivered almonds, and if I'm feeling indulgent, a few slices of creamy avocado make it even richer.
What to Serve Alongside
This bowl is filling on its own, but I sometimes add a crusty baguette or garlic bread for scooping up every last bit of balsamic. A glass of chilled Pinot Grigio feels right on warm evenings, though sparkling water with a twist of lemon works just as well. If you're feeding a crowd, double the recipe and set out the components so everyone can build their own bowl.
Storage and Leftovers
The grilled chicken keeps well in the fridge for up to three days, and I often make extra to slice over salads or tuck into wraps. Store the balsamic reduction in a small jar at room temperature, it'll thicken as it cools but a few seconds in the microwave brings it back to life. I don't recommend assembling the full bowl ahead of time because the greens wilt and the tomatoes get watery, but all the components can be prepped separately and tossed together right before serving.
- Reheat sliced chicken gently in a skillet with a splash of water to keep it moist.
- Keep mozzarella and tomatoes at room temperature for the best flavor and texture.
- Store leftover greens unwashed in a sealed bag with a paper towel to absorb moisture.
Save This bowl reminds me that good food doesn't have to be complicated, just honest and made with care. I hope it becomes one of those recipes you turn to on busy nights when you want something that feels like a treat.
Recipe FAQ
- → What makes a traditional caprese combination?
Classic caprese features fresh mozzarella, ripe tomatoes, and basil—often drizzled with olive oil and balsamic. This bowl adds grilled chicken to make it a complete, protein-rich meal while honoring those beloved Italian flavors.
- → Can I prepare the chicken ahead of time?
Absolutely. Grill and slice the chicken up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently before assembling your bowls. The balsamic reduction can also be made ahead and kept at room temperature.
- → What's the best way to slice mozzarella for bowls?
Fresh mozzarella balls work beautifully—simply slice them into rounds or tear into bite-sized pieces. The irregular pieces actually help capture more of that delicious balsamic glaze and olive oil dressing.
- → How do I know when the balsamic reduction is ready?
The reduction is done when it coats the back of a spoon and has thickened to a syrup-like consistency. Remember it will continue thickening slightly as it cools, so remove it from heat just before it reaches your desired texture.
- → What variations work well with this bowl?
Try adding avocado for creaminess, toasted pine nuts for crunch, or swapping in cherry tomatoes for easier eating. You can also serve over arugula, spinach, or mixed greens to transform it into a heartier salad.
- → Is this suitable for meal prep?
Yes! Store components separately—the grilled chicken, balsamic glaze, and mozzarella in their own containers. Assemble fresh each day or pack with the dressing on the side to keep everything crisp and delicious.