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Grilled Chicken Caprese Bowls

Grilled chicken caprese bowls with rice, tomatoes, mozzarella, and balsamic glaze.
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This recipe transforms classic Caprese salad flavors into a complete, satisfying meal. It features juicy grilled chicken, herbed rice, fresh tomatoes, mozzarella, and basil, all brought together with a balsamic glaze. It's perfect for a quick summer supper and holds up beautifully for meal prep.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups uncooked long-grain white rice
  • 3 cups chicken broth or water
  • 1 pint cherry or grape tomatoes, halved
  • 8 ounces fresh mozzarella cheese (ciliegine or pearls)
  • 1 large handful fresh basil leaves, thinly sliced
  • Flaky sea salt, for finishing
  • 1/2 cup balsamic vinegar (for optional glaze)
  • 1 tablespoon honey or maple syrup (for optional glaze)

Instructions

  1. Marinate the chicken. In a shallow dish, whisk together olive oil, 3 tbsp balsamic vinegar, garlic, oregano, kosher salt, and pepper. Add chicken, coat well, and let sit for 15-20 minutes.
  2. Cook the rice. Rinse rice under cold water. Combine with broth in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat, let sit covered for 5 minutes, then fluff with a fork and stir in half the sliced basil.
  3. Grill the chicken. Preheat grill or grill pan over medium-high heat. Grill chicken for 5-7 minutes per side until internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes, then slice against the grain.
  4. Make the balsamic glaze (optional). In a small saucepan, simmer 1/2 cup balsamic vinegar and honey over medium-low heat for 8-10 minutes, stirring occasionally, until reduced by half and thickened.
  5. Assemble the bowls. Divide herbed rice among four bowls. Top with sliced chicken, halved tomatoes, and mozzarella. Garnish with remaining basil and a pinch of flaky sea salt. Drizzle with balsamic glaze or a splash of balsamic vinegar.

Notes

Let the chicken rest before slicing to keep it juicy. Store components separately for meal prep; add fresh basil and mozzarella when ready to eat. For a low-carb version, replace rice with greens like spinach or arugula.

Nutrition

Find it online: https://www.stacksipsnack.com/grilled-chicken-caprese-bowls/