Save Last summer, my neighbor showed up at my door with a basket of tomatoes so perfect they looked like they'd been photoshopped, and challenged me to do something worthy of them. I'd been stuck in a cooking rut, rotating the same five dinners on autopilot, so this felt like permission to try something bright and different. That evening, I built these Caprese bowls from scratch, tossing hot grilled chicken over cool greens and creamy mozzarella, then drizzling everything with a balsamic reduction that had darkened to liquid gold on the stove. The whole thing came together in under an hour, and somehow it felt both simple and special—the kind of meal that reminds you why you love cooking in the first place.
I made these for a casual dinner party where everyone was supposed to bring something, and I somehow ended up cooking for six instead of four. My friend Sarah asked for seconds before anyone else had even sat down, which is when I knew I'd stumbled onto something worth repeating. Now it's become my go-to when I want to feel like I've made something impressive without spending my whole afternoon in the kitchen.
Ingredients
- Boneless, skinless chicken breasts (2 large): The foundation of everything—look for ones that are roughly the same thickness so they cook evenly, or gently pound them if one side is noticeably thicker.
- Olive oil (2 tbsp for marinade, plus extra virgin for drizzling): Don't skimp here; good olive oil is what transforms a simple bowl into something that tastes like you know what you're doing.
- Dried Italian herbs, garlic powder, kosher salt, and black pepper: This seasoning blend is forgiving and foolproof—it builds flavor without overwhelming the delicate mozzarella.
- Brown rice or quinoa (2 cups cooked, optional): Use this as your base if you want something more substantial, or skip it entirely if you're keeping things lighter.
- Cherry tomatoes (2 cups, halved): Choose ones that smell sweet and feel slightly soft—they're at their peak flavor and won't be mealy.
- Fresh mozzarella balls (8 oz, halved): Buy these the day you're serving if possible; they taste best when they're still soft and barely set.
- Fresh basil (1 cup, torn): Tear by hand rather than cutting with a knife so the leaves don't bruise and turn dark at the edges.
- Baby arugula or mixed greens (1 cup): Any tender green works, but arugula adds a peppery note that plays beautifully against the sweetness of the balsamic.
- Balsamic vinegar (1/2 cup) and honey (1 tbsp): The honey rounds out the vinegar's sharpness and helps it reduce to that glossy, almost syrupy consistency.
- Flaky sea salt and freshly ground black pepper: These finish the bowl with a flourish—the flaky salt especially makes a noticeable difference in texture.
Instructions
- Make the balsamic reduction first:
- Pour balsamic vinegar and honey into a small saucepan and set it over medium heat. You'll watch it bubble gently at first, then slowly darken and thicken—this takes about 8 to 10 minutes and fills your kitchen with the most wonderful deep, sweet smell. Once it coats the back of a spoon and looks syrupy, remove it from heat and let it cool completely; it'll thicken a bit more as it sits.
- Season and marinate the chicken:
- Mix olive oil with the dried herbs, garlic powder, salt, and pepper in a shallow bowl, then coat your chicken breasts thoroughly on both sides. Let them sit for at least 10 minutes—longer if you have time—so the flavors actually penetrate the meat rather than just sitting on top.
- Grill the chicken until it's cooked through:
- Heat your grill or grill pan to medium-high and get it properly hot before the chicken touches it—you want those golden-brown marks. Cook for 5 to 7 minutes per side, checking that the internal temperature hits 165°F with a meat thermometer, then let the chicken rest for 5 minutes before slicing so it stays juicy.
- Build your bowls:
- Start with a base of cooked grain if using one, then layer in your arugula or greens, followed by the tomatoes, torn basil, and halved mozzarella. It doesn't need to be perfect or symmetrical; just get everything in there.
- Top with the warm chicken:
- Slice your rested chicken and arrange it over the top of each bowl while it's still slightly warm.
- Finish with oil and reduction:
- Drizzle each bowl with extra virgin olive oil and that cooled balsamic reduction, then season with flaky sea salt and a few grinds of black pepper.
Save What gets me about this bowl is how it became the thing I make when I want to feel nourished rather than just full. There's something about the colors, the freshness, and the fact that it takes actual care to assemble that makes you slow down and actually taste what you're eating.
Why This Works as a Complete Meal
The chicken brings protein and warmth, the mozzarella adds creaminess without any heaviness, and the tomatoes and basil taste like they belong together because they always have. The greens give you something substantial to chew on, and the balsamic reduction ties everything together with a sweet-tart note that somehow makes each component taste better than it would on its own. It's the kind of bowl that feels healthy but doesn't taste like punishment.
Making It Your Own
This recipe is flexible enough that you can bend it without breaking it. Swap the chicken for grilled shrimp if you want something lighter, or use crispy tofu if you're feeding vegetarians—the bowl still sings. You could add sliced avocado for creaminess, scatter some pine nuts for crunch, or use regular sliced tomatoes instead of cherry ones if that's what you have on hand.
Timing and Prep Strategy
The beauty of this recipe is that you can do most of the work before anyone arrives hungry. Make the balsamic reduction in the morning and store it in a jar in the fridge, prep your vegetables and tear your basil a few hours ahead, and cook your grain if you're using one. When it's time to eat, you just need to grill the chicken and assemble, which takes maybe 15 minutes from start to finish.
- If you're short on time, buy pre-cooked rice or quinoa from the grocery store and don't feel guilty about it.
- The balsamic reduction keeps in the fridge for at least a week, so make a double batch and use it on salads, roasted vegetables, or even vanilla ice cream.
- Room-temperature bowls work just as well as warm ones if you need to serve this for a crowd at staggered times.
Save This is the kind of recipe that makes you feel like you've got your life together, even when everything else is chaos. Make it once, and it becomes yours.
Recipe FAQs
- → Can I make the balsamic reduction ahead of time?
Absolutely. The balsamic reduction can be made up to two weeks in advance and stored in an airtight container in the refrigerator. Simply reheat gently before serving to return it to a pourable consistency.
- → What can I substitute for the chicken?
Grilled shrimp work beautifully and cook even faster. For a vegetarian option, try grilled tofu steaks marinated in the same herb mixture, or thick slices of grilled halloumi for Mediterranean flair.
- → Is this gluten-free?
Yes, as written this dish is naturally gluten-free. If you choose to serve it over a grain base, opt for certified gluten-free options like brown rice or quinoa to maintain that status.
- → Can I use regular mozzarella instead of bocconcini?
Certainly. Cube fresh mozzarella blocks into bite-sized pieces. You'll need about one cup. The flavor remains identical, though the presentation will be slightly different.
- → How do I know when the balsamic reduction is ready?
The reduction is complete when it has reduced by half in volume and coats the back of a spoon. Remember it will thicken further as it cools, so don't over-reduce or it may become too thick to pour.
- → Can I grill the vegetables too?
Definitely. Lightly grill the cherry tomatoes in a grill basket for a smoky sweetness. Grilled mozzarella slices also work wonderfully—just brush them with olive oil first to prevent sticking.