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by Jessica May 6, 2024
I adore having this grilled chicken caprese bowl for lunch. It’s so easy to throw together and simple enough to mix with grains and greens. Prepare it ahead of time for a satisfying, healthy warm-weather lunch!
Lunch time!!
This chopped grilled chicken caprese bowl is filled with fresh mozzarella, juicy tomatoes, bright basil and a balsamic vinaigrette. It’s tangy, satisfying and great to enjoy any time of day.
How on earth do I still struggle with lunch ideas? I love having a bunch in my arsenal, and I get bored easily. So I must always have something exciting to eat for lunch.
My secret is to compile a big list in the notes app on my phone. I categorize it by season too. On the weekends, I can peek at this list and see what I should make for lunch that week if I don’t have leftovers.
Occasionally things work best if they are prepped ahead of time. Others take just a few minutes to throw together right before eating.
This is one of my favorite things to prep for lunch because it’s SO EASY.
And it’s super versatile too.
Remember my grilled chicken caprese pasta salad? I love to serve it layered in a clear glass bowl?
This is a scaled down version of that. It’s kind of like that, without the pasta. I’m putting it in a separate post for you in order to throw it under my lunch category.
And selfishly, because I look at my lunch ideas all the time here on the website to decide what to eat during the week!
I also can’t express how easy it is.
Once I have the caprese salad and the grilled chicken done, the options are endless. I can eat it just like that – chicken and caprese salad.
Or, I can add in a grain. Farro, couscous, etc. Maybe add some leftover pasta or rice or quinoa, whatever I have on hand.
Sometimes I bulk it up with greens. My favorite is arugula. I love how peppery it is and it adds such great flavor to the chicken and tomatoes and mozzarella.
Other times, I will have it just like this with some toasted (or grilled!) sourdough. Hello, my name is Jessica and I could live on sourdough.
And the really great part is that this can just be inspiration! If you have leftover grilled chicken, regardless of the marinade, it will work. Combine it with some tomatoes, fresh mozzarella and basil and you have a fresh, satisfying lunch in minutes.
You can use balsamic glaze or vinaigrette. Either can be homemade (I have a fabulous version in Everyday Dinners!) or bottled. So many ways to make this work.
Plus, it’s a lunch that is so delicious and pretty that you can serve it to a friend last minute. Have a nice little summer lunch on the patio!
Love an easy lunch.
Grilled Chicken Caprese Bowl
Grilled Chicken Caprese Bowl
Yield: 4 to 6
Prep Time: 30 minutes mins
Cook Time: 15 minutes mins
Total Time: 45 minutes mins
I adore having this grilled chicken caprese bowl for lunch. It's so easy to throw together and simple enough to mix with grains and greens. Prepare it ahead of time for a satisfying, healthy warm-weather lunch!
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5 from 1 vote
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Ingredients
- 1 pound boneless, skinless chicken breasts
- ¼ 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 of basil, chopped
- balsamic vinaigrette, for drizzling
- balsamic glaze, for drizzling
Instructions
Place the chicken in a dish or resealable bag. Whisk together the olive oil, vinegar, garlic, dried basil and a big pinch of salt and pepper. Pour it over the chicken. Cover and refrigerate to marinate.
Marinate the chicken for at least 30 minutes, or even overnight. When ready to grill, preheat your grill to the highest setting. Once the grill is hot, add the chicken (let the marinade run off into the dish) and grill for about 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees F.
Once the chicken is done, let it rest for 5 to 10 minutes. Then cut it into chunks.
While the chicken is resting, chop your ingredients. In a bowl, combine the tomatoes, mozzarella and a big handful of basil. Add a pinch of salt and pepper. You can drizzle this with a balsamic vinaigrette or balsamic glaze.
Add in the chopped chicken and stir. Add more dressing or glaze if desired. Top with more basil and serve!
Course: Main Course
Cuisine: American
Author: How Sweet Eats
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Beauty!
posted in: Bowls, Grilling, Lunch Ideas, Poultry, Recipes, Summer 2 comments
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Leave a Reply
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Bill Hoyler — Reply
Healthy, tasty and easy as wham, bam, thank you ma’am. Perfect for lunch or a summer night dinner. Make sure you get a sour dough loaf and light
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Christina — Reply
More summer recipes with eggplants please. Eggplant is the perfect and versatile summer vegetable. You can make and come up with so many wonderful summer recipes with eggplants. Please, I beg you, share more summer eggplant recipes!! Please 🙏🏼💜💜
