Caprese Chicken Bowl (Print View)

Juicy grilled chicken with fresh mozzarella, tomatoes, basil, and balsamic glaze

# Components:

→ Chicken

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

→ Salad

07 - 7 ounces 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, such as arugula or spinach

→ Balsamic Reduction

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

→ Finishing

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

# Directions:

01 - Preheat your grill or grill pan to medium-high heat.
02 - Slice chicken breasts in half 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, or until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes, then slice.
04 - In a small saucepan, combine balsamic vinegar and honey. Bring to a gentle boil, then 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 the balsamic reduction. Season with salt and pepper to taste. Serve immediately.

# Expert Advice:

01 -
  • It tastes like summer on a plate, no matter what season you make it.
  • The balsamic reduction adds a sweet, glossy finish that makes everything sing.
  • You get restaurant quality flavors with ingredients you probably already have.
  • It comes together in half an hour and feels elegant enough for company.
02 -
  • Letting the chicken rest after grilling is non negotiable, cutting it too soon releases all the juices onto your cutting board instead of staying in the meat.
  • Don't skip the horizontal slicing step, thinner cutlets cook faster and more evenly, which is the secret to tender chicken every time.
  • Watch the balsamic reduction closely in the last couple of minutes, it goes from perfect to burnt surprisingly fast.
03 -
  • Use a meat thermometer to check for doneness instead of guessing, it's the only way to guarantee juicy chicken every time.
  • Tear the basil instead of chopping it, a knife bruises the leaves and turns them dark.
  • Make a double batch of balsamic reduction and keep it on hand, it transforms everything from roasted vegetables to vanilla ice cream.
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