Grilled Chicken Caprese Bowls

There's something about summer that makes you crave bowls that feel both light and substantial—the kind you can eat outside without guilt. My friend Sarah showed up one July afternoon with a container of fresh mozzarella from the farmer's market, and we stood in the kitchen wondering what to do with it. By the time the grill was hot and the balsamic was bubbling down, we'd created this bowl almost by accident, layering things that made sense together. Now it's become the meal I make when I want to feel like I'm taking care of myself without spending all day in the kitchen.

I brought this bowl to a potluck once and watched people come back for thirds, which isn't usually how these things go with salads. The combination of warm chicken against cool, creamy mozzarella and that dark, glossy reduction just works in a way that surprised even me. That's when I knew this wasn't just another lunch bowl—it was something worth coming back to.

Ingredients

• Boneless, skinless chicken breasts: Two large breasts give you enough protein for four substantial servings, and they cook quickly on a hot grill without drying out if you're paying attention.
• Olive oil: Use regular olive oil for the marinade and save your good extra virgin for drizzling at the end, where its flavor actually shines.
• Dried Italian herbs: This is your shortcut to a flavor-forward chicken without fussing with fresh herbs before grilling.
• Garlic powder and kosher salt: Don't skip the kosher salt—it seasons better than table salt and gives you more control over the final taste.
• Fresh mozzarella balls: Look for bocconcini or ciliegine at the cheese counter; they're delicate and tear apart beautifully instead of shredding like block mozzarella.
• Cherry tomatoes: Ripe ones are essential here—they're the sweet, juicy counterpoint to everything else in the bowl.
• Fresh basil: Tear it by hand instead of cutting with a knife, which bruises the leaves and turns them brown before you even eat them.
• Baby arugula or mixed greens: The peppery bite of arugula cuts through the richness of the cheese and oil beautifully.
• Balsamic vinegar: Use real balsamic if you can; the cheaper stuff won't reduce properly and tastes thin and harsh.
• Honey: Just a tablespoon balances the vinegar's acidity and helps the reduction cling to everything.

Instructions

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Start the balsamic magic:

Pour the balsamic vinegar and honey into a small saucepan and turn the heat to medium. You'll hear it begin to bubble almost immediately, and the kitchen will smell like a fancy restaurant. Watch it for about 8 to 10 minutes, stirring occasionally, until it's thick and syrupy enough to coat the back of a spoon—it'll keep thickening as it cools, so pull it off the heat just before it seems ready.

Season the chicken:

Mix olive oil, Italian herbs, garlic powder, salt, and pepper in a bowl, then rub it all over your chicken breasts like you're giving them a massage. Let them sit for 10 to 15 minutes while you prep everything else, which gives the seasoning time to actually soak in.

Get the grill hot:

Heat your grill or grill pan to medium-high—you want it hot enough that a drop of water sizzles on contact. This is what gives you those beautiful golden marks and keeps the chicken from sticking.

Grill with confidence:

Place the chicken on the grill and leave it alone for 5 to 7 minutes per side; moving it too much prevents those grill marks from forming. You'll know it's done when a meat thermometer reads 165°F, and the chicken will be opaque throughout with just a hint of pink near the thickest part.

Rest before slicing:

Take the chicken off the grill and let it rest on a cutting board for 5 minutes—this keeps all the juices inside instead of bleeding onto your plate. Then slice it against the grain for tender, bite-sized pieces.

Build your bowls:

Start with a base of cooked rice or quinoa if you're using it, then layer the greens, tomatoes, mozzarella, and basil. Top with your warm sliced chicken, then drizzle the cooled balsamic reduction over everything.

Finish and serve:

Drizzle with extra virgin olive oil, sprinkle flaky sea salt and black pepper over the top, and eat immediately while the chicken is still warm and everything else is cool and fresh.

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There was a Tuesday evening when my neighbor stopped by just as I was finishing one of these bowls, and she asked to try a bite. She's been making them ever since, which made me realize that food shared casually often means more than food prepared for an occasion. That's the power of something this simple and this good.

When to Make This

This is a spring and summer staple in my kitchen, but honestly, it works any time you have access to good tomatoes and fresh mozzarella. On warm nights when you don't want to heat up the kitchen, it's your answer. On days when you're meal prepping for the week, you can grill all your chicken at once and assemble fresh bowls each day, keeping the greens and mozzarella separate until you're ready to eat.

Variations That Work

I've made this with grilled shrimp instead of chicken when I wanted something lighter, and it was equally good. Sliced avocado is a natural addition if you want creaminess without more cheese. Some people add white beans for extra protein and texture, or swap the arugula for fresh spinach if that's what they have on hand.

Storage and Leftovers

The grilled chicken keeps for three days in the refrigerator, and the balsamic reduction lasts even longer. The smart move is to prep your components separately and assemble fresh bowls each time you eat, which keeps everything crisp and at its best. Don't make the complete assembled bowl ahead of time unless you're eating it within a few hours, since the mozzarella and greens will start to break down.

• Store cooked chicken in an airtight container on the coldest shelf of your fridge.
• Keep the balsamic reduction in a small jar and drizzle it fresh each time you assemble a bowl.
• Tear basil leaves fresh right before serving to prevent them from turning dark and bitter.

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This bowl has become one of those recipes I make without thinking, which is the highest compliment I can give to any dish. It's simple enough to not feel like work, but interesting enough that it never gets boring.

Frequently Asked Recipe Questions

→ What makes the balsamic reduction special?

The homemade balsamic reduction is simmered with honey until it thickens into a syrupy glaze, creating a sweet-tangy finish that perfectly complements the fresh mozzarella and grilled chicken.

→ Can I make this dish vegetarian?

Absolutely. Substitute the chicken with grilled tofu or halloumi for a vegetarian version, or use grilled shrimp for a pescatarian option that works beautifully with the Caprese flavors.

→ How do I know when the chicken is done?

Use a meat thermometer to check the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes after grilling to ensure it stays juicy when sliced.

→ What can I use instead of balsamic reduction?

If you're short on time, store-bought balsamic glaze works well. You can also drizzle quality aged balsamic vinegar directly, though it won't have the same thick consistency.

→ Can I prepare components ahead?

Yes. Grill and slice the chicken up to 2 days ahead, make the balsamic reduction a week in advance, and wash vegetables the day before. Assemble bowls just before serving for best texture.

→ What wine pairs well with this dish?

A chilled Pinot Grigio or crisp Sauvignon Blanc complements the fresh ingredients beautifully. For non-alcoholic options, try sparkling water with lemon or iced herbal tea.