Protein-packed bowls with grilled chicken, fresh mozzarella, tomatoes, and balsamic glaze.
# What You’ll Need:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried Italian herbs
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon ground black pepper
→ Caprese Bowls
07 - 2 cups cooked brown rice or quinoa
08 - 2 cups cherry tomatoes, halved
09 - 8 ounces fresh mozzarella balls, halved
10 - 1 cup fresh basil leaves, torn
11 - 1 cup baby arugula or mixed greens
→ Balsamic Reduction
12 - 1/2 cup balsamic vinegar
13 - 1 tablespoon honey
→ Garnish
14 - 1 tablespoon extra virgin olive oil
15 - Flaky sea salt to taste
16 - Freshly ground black pepper to taste
# Step-by-Step Guide:
01 - In a small saucepan over medium heat, combine balsamic vinegar and honey. Simmer, stirring occasionally, until reduced by half and syrupy, approximately 8 to 10 minutes. Set aside to cool.
02 - In a mixing bowl, combine olive oil, Italian herbs, garlic powder, salt, and pepper. Coat chicken breasts thoroughly with the mixture. Let marinate for 10 to 15 minutes.
03 - Preheat grill or grill pan over medium-high heat. Grill chicken for 5 to 7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes, then slice.
04 - Divide cooked rice or quinoa among four bowls. Arrange arugula or greens on top, followed by cherry tomatoes, mozzarella, and basil.
05 - Place sliced grilled chicken over the salad ingredients in each bowl.
06 - Drizzle extra virgin olive oil and cooled balsamic reduction over each bowl. Sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately.
