I adore this grilled chicken Caprese bowl for lunch. It’s effortless to assemble and pairs beautifully with grains or greens. Make it ahead for a satisfying, healthy warm-weather meal.
Lunch time!!
This chopped grilled chicken Caprese bowl combines fresh mozzarella, juicy tomatoes, bright basil and a tangy balsamic vinaigrette. It’s flavorful, filling and perfect any time of day.
I always try to keep a rotation of go-to lunches because I get bored easily. I keep a running list of ideas on my phone, organized by season, so when the weekend rolls around I can plan lunches for the week if there aren’t leftovers.
Some meals are best prepped ahead and others come together in minutes. This Caprese bowl is one I often prep in advance because it’s so simple and versatile.
It’s basically a scaled-down version of my grilled chicken Caprese pasta salad—same flavors, no pasta—so it’s lighter and perfect for lunch.
Once you have the grilled chicken and Caprese components ready, the options are endless: eat it simply as chicken with tomatoes and mozzarella, toss it with a grain like farro, couscous, rice or quinoa, or bulk it up with greens. I especially love arugula for its peppery bite alongside the tomatoes and mozzarella.
Sometimes I simply serve it with toasted or grilled sourdough. It also works brilliantly with leftover grilled chicken of any flavor — just mix with tomatoes, fresh mozzarella and basil for a quick, satisfying lunch.
Use either a balsamic vinaigrette or a balsamic glaze to finish the bowl. Both can be store-bought or homemade, depending on what you prefer. This dish is attractive enough to serve to a friend for a casual summer lunch on the patio.
Simple, pretty and delicious — it’s one of my favorite easy lunches.
Grilled Chicken Caprese Bowl
Grilled Chicken Caprese Bowl
Yield:
4
to 6
30 mins
15 mins
45 mins
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Ingredients
- 1 pound boneless, skinless chicken breasts
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- Kosher salt and pepper
- 1 pint cherry tomatoes, halved
- 8 ounces mini mozzarella balls
- 1 big handful basil, chopped
- Balsamic vinaigrette and/or balsamic glaze, for drizzling
Instructions
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Place the chicken in a dish or resealable bag. Whisk together the olive oil, balsamic vinegar, garlic, dried basil and a generous pinch of salt and pepper. Pour over the chicken, cover and refrigerate to marinate.
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Marinate at least 30 minutes or up to overnight. Preheat a grill to high. When hot, add the chicken (let excess marinade drip off) and grill about 5–6 minutes per side, or until the internal temperature reaches 165°F.
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Let the chicken rest 5–10 minutes, then cut into chunks.
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While the chicken rests, combine the halved tomatoes, mozzarella and chopped basil in a bowl. Season with salt and pepper and drizzle with a balsamic vinaigrette or glaze.
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Add the chopped chicken, toss gently, adjust seasoning and drizzle with more dressing if desired. Top with extra basil and serve.
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