Grilled Chicken Caprese Bowls
Servings: 2
Total Time: 30 minutes
Cooking Method: Grilled or Pan-Seared
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
2 cloves garlic, minced
1 tbsp lemon juice
1 tbsp olive oil
Salt & pepper, to taste
1 tsp Italian seasoning or dried oregano
For the Bowl:
1 cup cherry tomatoes, halved
1/2 cup fresh mozzarella balls (bocconcini), halved
Fresh basil leaves, torn
1 cup cooked quinoa, brown rice, or mixed greens (your choice)
Salt & pepper, to taste
For the Balsamic Glaze:
1/4 cup balsamic vinegar
1 tsp honey or maple syrup
Instructions:
1. Marinate the Chicken:
In a bowl, combine minced garlic , lemon juice , olive oil , Italian seasoning , salt, and pepper.
Add chicken breasts and coat well. Let marinate for at least 15 minutes (or up to 2 hours for more flavor).
2. Grill the Chicken:
Preheat grill or grill pan over medium-high heat.
Grill chicken for 5–7 minutes per side or until fully cooked (internal temp 75°C/165°F).
Let rest for 5 minutes, then slice thinly.
3. Make the Balsamic Glaze:
In a small saucepan, combine balsamic vinegar and honey .
Simmer over medium heat for 5–7 minutes until thickened. Let cool.
4. Assemble the Bowls:
In each bowl, add a base of cooked quinoa, rice, or greens .
Top with sliced grilled chicken , cherry tomatoes , mozzarella , and fresh basil .
Drizzle with balsamic glaze and season with salt & pepper to taste.
Optional Add-ons:
Sliced avocado
Cucumber for crunch
Red chili flakes for heat
Toasted bread or croutons on the side
Enjoy!