Grilled Chicken Caprese Bowls

The beauty of this recipe is how wonderfully the components hold up, making the leftovers something to look forward to. I often pack the chilled chicken, tomatoes, and mozzarella separately, then assemble my Grilled Chicken Caprese Bowl at work for a lunch that tastes freshly made. It’s one of those summer meal ideas that feels like a treat, not a chore. I think we all need more of those, especially when the days are long and the last thing you want is to be stuck over a hot stove.

This dish is my love letter to simple ingredients and warm memories. It takes the classic, beloved flavors of a Caprese salad—juicy tomatoes, creamy mozzarella, and fragrant basil—and turns them into a complete, satisfying dinner with the addition of perfectly grilled chicken and fluffy, herbed rice. The result is a Grilled Chicken Caprese Bowl that’s vibrant, fresh, and incredibly easy to pull together on any busy weeknight. It’s comfort food, made easy, and it’s about to become your new favorite way to enjoy a summer supper.

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Ingredients List for Grilled Chicken Caprese Bowls

Grilled Chicken Caprese Bowls start with a handful of fresh, high-quality ingredients that come together in the most delicious way. You likely have most of these in your pantry already, making this one of those fantastic cheap dinners for a family that doesn’t taste budget-friendly at all.

• For the Chicken & Marinade:

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • ¼ cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

• For the Bowls:

  • 1 ½ cups uncooked long-grain white rice (like jasmine or basmati)
  • 3 cups chicken broth or water
  • 1 pint cherry or grape tomatoes, halved
  • 8 ounces fresh mozzarella cheese (ciliegine or pearls, or one large ball torn into chunks)
  • 1 large handful fresh basil leaves, thinly sliced (chiffonade)
  • Flaky sea salt, for finishing

• For the Easy Balsamic Glaze (Optional but recommended):

  • ½ cup balsamic vinegar
  • 1 tablespoon honey or maple syrup

Smart Swaps & Dietary Notes:

• Chicken: Thighs will stay juicier on the grill. For a quicker cook, slice breasts in half horizontally to create thinner cutlets.
• Dairy-Free: Swap the fresh mozzarella for a plant-based mozzarella alternative or simply omit it. The fresh tomatoes and basil are stars on their own.
• Gluten-Free: This recipe is naturally gluten-free. Just double-check your balsamic vinegar label if you have a severe sensitivity.
• Rice: Feel free to use brown rice, quinoa, or couscous. Adjust cooking liquid and time according to package directions.

Timing for Your Summer Supper

One of the best parts of these Grilled Chicken Caprese Bowls is how the timing works out. You can multitask like a pro and have dinner on the table without a fuss.

• Prep Time: 15 minutes (includes marinating time if you do it while prepping other components)
• Cook Time: 20 minutes
• Total Time: 35 minutes

The marinade works its magic in just 15-20 minutes while you prep the other ingredients and get your grill or pan hot. Cooking the rice and grilling the chicken can happen simultaneously. It’s a streamlined process perfect for a regular kitchen, regular time, great results kind of night.

Step-by-Step Instructions

Let’s walk through building these vibrant bowls. The process is straightforward, but a few chef-style tips will guarantee incredible flavor every time.

1. Marinate the Chicken. In a shallow dish or large resealable bag, whisk together the olive oil, balsamic vinegar, minced garlic, oregano, salt, and pepper. Add the chicken, ensuring it’s well-coated. Let it sit for at least 15 minutes at room temperature, or up to 4 hours in the fridge. This short soak infuses the chicken with tangy, herby flavor and helps keep it moist.

2. Cook the Rice. While the chicken marinates, rinse your rice under cold water until the water runs clear. This removes excess starch for fluffier grains. Combine the rice and chicken broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork and stir in half of your sliced fresh basil.

3. Grill the Chicken. Preheat your grill, grill pan, or a heavy skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off. Grill for 5-7 minutes per side, or until the internal temperature reaches 165°F and you have beautiful grill marks. Transfer to a cutting board and let it rest for 5 minutes. This is non-negotiable—it lets the juices redistribute so every bite is succulent. Slice against the grain into strips.

4. Make the Balsamic Glaze (Optional). For a restaurant-worthy touch, make a quick glaze. In a small saucepan, combine the ½ cup balsamic vinegar and honey. Simmer over medium-low heat for 8-10 minutes, stirring occasionally, until it reduces by about half and coats the back of a spoon. It will thicken more as it cools.

5. Assemble the Bowls. Divide the herbed rice among four bowls. Top with sliced grilled chicken, halved tomatoes, and mozzarella balls. Garnish generously with the remaining fresh basil and a pinch of flaky sea salt. Drizzle the entire Grilled Chicken Caprese Bowl with the reduced balsamic glaze or a simple splash of good balsamic vinegar.

Nutritional Information

A serving of this Grilled Chicken Caprese Bowl is not only delicious but offers a balanced mix of macros to keep you satisfied.

• Calories: ~580
• Protein: 42g (Excellent for muscle repair and keeping you full)
• Carbohydrates: 52g (Energy from the rice and natural sugars from tomatoes)
• Fat: 22g (Mostly heart-healthy fats from olive oil and mozzarella)

This dish is rich in lycopene from the tomatoes and provides a good dose of calcium from the cheese. Using chicken broth to cook the rice adds an extra layer of savory depth without needing much added salt. Food that feels like home can also feel good for you.

Equipment Needed

You don’t need any fancy gadgets for these summer meal ideas. Just a few kitchen basics:

• A grill, grill pan, or large cast-iron skillet
• A medium saucepan with a lid (for the rice)
• A small saucepan (for the balsamic glaze, if making)
• A sharp knife and cutting board
• A mixing bowl or bag for marinating
• Measuring cups and spoons

Why You’ll Love This Recipe

This Grilled Chicken Caprese Bowl recipe earns a permanent spot in your rotation for so many reasons.

• Maximizes Fresh Summer Flavors: It’s a celebration of ripe tomatoes and garden basil at their peak. Every bite tastes like sunshine.
• Perfect for Meal Prep: As mentioned in the intro, every component stores and travels beautifully. Assemble bowls throughout the week for effortless lunches.
• Endlessly Adaptable: Not in the mood for rice? Use quinoa, farro, or even a bed of crisp greens. Add avocado, roasted peppers, or a spoonful of pesto.
• Family-Friendly & Crowd-Pleasing: The familiar flavors appeal to all ages. Kids can build their own bowls, and it’s impressive enough for casual entertaining.
• Minimal Cleanup: Whether you grill outdoors or use a single pan indoors, you’re looking at very few dishes to wash—a win on any night.

Healthier Alternatives for the Recipe

Want to lighten up these Grilled Chicken Caprese Bowls? Here are some easy, flavor-packed swaps.

• For a Low-Carb/High-Protein Version: Replace the rice with a big bed of baby spinach, arugula, or zucchini noodles (zoodles). You’ll boost the veggie content and keep the protein front and center.
• For a Dairy-Light Option: Use part-skim mozzarella pearls or reduce the amount of cheese, letting the tomatoes and basil shine. A sprinkle of nutritional yeast can add a cheesy, umami note without the dairy.
• To Reduce Sugar: Skip the honey in the balsamic glaze. The vinegar will reduce and sweeten naturally as it simmers, though the glaze will be more tangy than sweet.
• To Add More Veggies: Toss in sliced cucumbers, roasted asparagus, or grilled zucchini alongside the tomatoes. The bowl format is perfect for packing in extra nutrients.

Serving Suggestions

While these bowls are a complete meal, a few simple additions can turn them into a feast.

• With Bread: Serve with a side of toasted crusty bread or garlic breadsticks to soak up any extra balsamic glaze and juices. It’s a classic Caprese move.
• As a Starter: For a lighter meal, serve a smaller portion of the Grilled Chicken Caprese Bowl alongside a simple green salad dressed with lemon vinaigrette.
• For a Crowd: Set up a “Caprese Bowl Bar!” Place the rice, sliced chicken, tomatoes, mozzarella, basil, glaze, and extra toppings like olives, pine nuts, or roasted red peppers in separate bowls. Let everyone build their own perfect summer supper.
• Wine Pairing: A crisp, chilled Pinot Grigio or a dry Rosé complements the fresh tomatoes and tangy balsamic beautifully.

Common Mistakes to Avoid

A few small missteps can change the outcome. Here’s how to avoid them for the best Grilled Chicken Caprese Bowls.

1. Skipping the Chicken Rest: Slicing the chicken immediately after grilling lets all those precious juices run out, leading to dry meat. Let it rest for a full 5 minutes on the cutting board.
2. Overcooking the Rice: If your rice is mushy, you likely used too much water or didn’t let it steam with the lid on after cooking. Follow the 2:1 liquid-to-rice ratio and that 5-minute covered rest off the heat is key for perfect texture.
3. Using Weak Vinegar or Stale Basil: The dish relies on the quality of its core components. Use a good, aged balsamic vinegar for the marinade and glaze, and always use fresh basil, not dried. The aromatic punch is essential.
4. Not Seasoning in Layers: Season the marinade, season the rice cooking liquid, and finish the bowls with a pinch of flaky salt. Building seasoning at each step creates a deeply flavorful dish, not a bland one.
5. Crowding the Grill Pan: If cooking indoors, give the chicken pieces space. Crowding them steams the chicken instead of giving it a proper sear with those desirable caramelized marks.

Storing Tips for the Recipe

These bowls are arguably even better the next day, as the flavors have more time to mingle.

• Leftovers: Store components separately in airtight containers in the fridge for up to 4 days. The chicken, rice, tomatoes, and mozzarella will all hold up well.
• Meal Prep: Portion out the cooled rice, chicken, and tomatoes into meal prep containers. Add the fresh mozzarella and basil the day you plan to eat it for the best texture and color.
• Freezing: You can freeze the grilled chicken (once cooled) in a freezer bag for up to 3 months. Thaw overnight in the fridge. The rice can also be frozen, though it may be slightly drier upon reheating. Fresh tomatoes, mozzarella, and basil do not freeze well.
• Reheating: Gently reheat the chicken and rice in the microwave with a splash of water to prevent drying out. Assemble your bowl with the cold, fresh toppings afterward for that perfect contrast of temperatures.

Conclusion

At its heart, this recipe is about bringing bright, joyful flavors to your table with minimal stress. These Grilled Chicken Caprese Bowls are the ultimate proof that a fantastic dinner doesn’t require complicated techniques or a mountain of ingredients—just a few good ones, treated with care. They’re the perfect answer for cheap dinners for a family, effortless summer meal ideas, or a make-ahead lunch that actually excites you.

I hope this recipe brings as much simple pleasure to your kitchen as it does to mine. It’s food that feels like home, every single time.

If you give these bowls a try, I’d love to hear how they turned out for you! Leave a comment below and share your twists. And don’t forget to tag @StackSipSnack on Pinterest so I can see your beautiful creations.

Looking for more easy, bowl-based dinners? You might also love my:
Lemon Garlic Chicken Orzo for another one-pan wonder, my Spicy Chicken Burrito Bowl for a totally different flavor profile, or my cozy Spicy White Chicken Chili for when the weather turns.

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