Grilled Chicken Caprese Bowls (Printable)

A vibrant bowl of grilled chicken, tomatoes, mozzarella, basil, and balsamic reduction for a light meal.

# What You 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

# Directions:

01 - Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer, stirring occasionally, until reduced by half and syrupy, approximately 8-10 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 allow to marinate for 10-15 minutes.
03 - Preheat grill or grill pan over medium-high heat. Grill chicken for 5-7 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 mixed greens on top, followed by halved 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 -
  • Perfect balance of protein and fresh vegetables
  • The homemade balsamic reduction adds a restaurant-quality touch
  • Customizable with your choice of base: brown rice, quinoa, or just greens
  • Comes together in just 40 minutes for a quick weeknight dinner
  • Naturally gluten-free and packed with nutrients
02 -
  • Make extra balsamic reduction and store it in the refrigerator for up to two weeks—it's excellent on salads, grilled vegetables, or even ice cream!
  • For meal prep, keep all components separate and assemble just before eating to maintain freshness and texture
  • The quality of your balsamic vinegar matters in the reduction—use the best you can afford
  • Room temperature mozzarella has more flavor than cold, so remove it from the refrigerator 30 minutes before serving
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