Caprese Chicken Bowl

A vibrant, protein-packed bowl featuring juicy grilled chicken, creamy fresh mozzarella, ripe tomatoes, aromatic basil, and a tangy balsamic reduction—perfect for a light yet satisfying meal. This Italian-inspired dish brings together fresh Mediterranean ingredients in a simple, easy-to-make format that is both gluten-free and low-carb.

Save to Pinterest

The key to this recipe is the contrast between the warm, savory grilled chicken and the cool, creamy mozzarella and tomatoes. It is a fantastic option for a weeknight dinner or a healthy lunch prep.

Ingredients

• Chicken:
• 2 large boneless, skinless chicken breasts (about 500 g)
• 2 tbsp olive oil
• 1 tsp dried Italian herbs
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• Salad:
• 200 g fresh mozzarella balls, sliced or torn
• 3 medium ripe tomatoes, sliced or diced
• 1 cup (about 25 g) fresh basil leaves
• 4 cups mixed salad greens (optional, e.g., arugula, spinach)
• Balsamic Reduction:
• 1/2 cup (120 ml) balsamic vinegar
• 1 tbsp honey
• Finishing:
• 2 tbsp extra-virgin olive oil
• Sea salt and black pepper, to taste

Instructions

Step 1

Preheat your grill or grill pan to medium-high heat.

Step 2

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.

Step 3

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.

Step 4

While the chicken cooks, prepare the balsamic reduction: 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.

Step 5

Arrange salad greens (if using) in bowls. Top with sliced grilled chicken, mozzarella, tomatoes, and fresh basil leaves.

Step 6

Drizzle with extra-virgin olive oil and the balsamic reduction. Season with salt and pepper to taste.

Step 7

Serve immediately.

Zusatztipps für die Zubereitung

For extra flavor, marinate the chicken for 30 minutes before grilling. Ensure the grill pan is sufficiently hot before adding the chicken to achieve those perfect golden grill marks.

Varianten und Anpassungen

Substitute cherry tomatoes or heirloom tomatoes for variety. You can also add avocado or toasted pine nuts for extra richness and a different texture profile.

Serviervorschläge

This bowl pairs beautifully with a chilled Pinot Grigio or a refreshing sparkling water with a twist of lemon.

Save to Pinterest

Enjoy this fresh and colorful bowl as a guilt-free meal that doesn't compromise on taste or satisfaction. Buon appetito!

FAQs About This Recipe

→ Can I make the balsamic reduction ahead of time?

Absolutely. The balsamic reduction keeps well in an airtight container in the refrigerator for up to 2 weeks. Gently reheat before serving to restore its syrupy consistency.

→ What can I use instead of balsamic vinegar?

You can substitute with aged balsamic glaze from the store, or reduce red wine vinegar with a bit of honey for a similar sweet-tangy flavor profile.

→ Is this meal suitable for meal prep?

Yes. Store the grilled chicken, salad components, and balsamic reduction separately in airtight containers. Assemble just before serving to maintain the fresh texture and prevent sogginess.

→ Can I use chicken thighs instead of breasts?

Certainly. Boneless skinless chicken thighs work beautifully and stay extra juicy. Adjust grilling time to 5-6 minutes per side, or until internal temperature reaches 165°F.

→ What greens work best for the base?

Arugula adds a peppery bite that complements the sweet balsamic, while spinach offers a milder flavor. Mixed baby greens also work perfectly for variety.

→ How do I know when the balsamic reduction is ready?

The reduction is ready when it coats the back of a spoon and has reduced by about half. It will continue to thicken as it cools, so remove from heat while slightly thinner than desired.