Looking for a vibrant, satisfying, and incredibly delicious lunch that’s also packed with flavor? Look no further than this Caprese Lunch Bowl with Grilled Chicken! It takes the classic Italian flavors of Caprese salad – juicy tomatoes, fresh mozzarella, and aromatic basil – and elevates them with tender grilled chicken and creamy avocado for a complete, nourishing meal.
This bowl is a whole mood – colorful, fresh, and surprisingly easy to whip up. It’s perfect for a light lunch, a quick weeknight dinner, or even a delightful meal prep option for busy days.
Why You’ll Love This Caprese Chicken Bowl:
- Perfect for Summer: Light, refreshing, and ideal for warmer weather.
- Fresh & Flavorful: The combination of sweet tomatoes, creamy mozzarella, fragrant basil, and a bright dressing is simply irresistible.
- Protein-Packed: Grilled chicken makes it a substantial and satisfying meal.
- Healthy & Nutritious: Loaded with fresh vegetables, healthy fats from the avocado, and lean protein.
- Versatile: Easily customizable to your taste preferences.
Yield: 2
Chicken Caprese Salad Bowl
Fresh mozzarella, juicy tomatoes, grilled chicken & basil in one perfect bowl. This easy caprese chicken salad is your new summer obsession
Prep Time
7 minutes
Cook Time
10 minutes
Total Time
17 minutes
Ingredients
For the Grilled Chicken:p
- 2 boneless, skinless chicken breasts (about 6-8 oz each)
- 1 tbsp olive oil
- ½ tsp dried oregano
- ¼ tsp garlic powder
- Salt and black pepper to taste
For the Caprese Salad Base:
- 4 cups mixed greens or chopped romaine lettuce
- 1 pint cherry or grape tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini or ciliegine), halved or quartered
- ¼ cup fresh basil leaves, torn or roughly chopped
- 1 medium avocado, sliced or diced
For the Dressing (Pesto Vinaigrette):
- 2 tbsp prepared pesto (store-bought or homemade)
- 1 tbsp olive oil (extra virgin recommended)
- 1 tbsp balsamic glaze (or 1 tbsp balsamic vinegar + ½ tsp honey/maple syrup)
- 1 tbsp fresh lemon juice (optional, for extra brightness)
- Salt and black pepper to taste
Instructions
Prepare the Chicken:
- Pat the chicken breasts dry with paper towels.
- In a small bowl, combine olive oil, oregano, garlic powder, salt, and pepper. Rub the mixture generously over both sides of the chicken breasts.
- Heat a grill pan or outdoor grill to medium-high heat. Grill the chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- Remove from heat, cover loosely with foil, and let rest for 5 minutes before slicing into strips.
Assemble the Caprese Elements:
- While the chicken cooks, prepare your Caprese components. In a medium bowl, combine the halved cherry tomatoes and halved mozzarella balls.
- Add the fresh basil leaves to the tomato and mozzarella mixture.
Make the Dressing:
Build Your Bowl:
- Divide the mixed greens evenly between two large serving bowls.
- Arrange the sliced grilled chicken on one side of each bowl.
- Add the prepared tomato-mozzarella-basil mixture to the bowls.
- Carefully arrange the avocado slices next to the chicken.
- Drizzle generously with the pesto vinaigrette just before serving.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 965Total Fat: 60gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 175mgSodium: 1379mgCarbohydrates: 47gFiber: 13gSugar: 28gProtein: 65g
Tips for Success:
- Meal Prep Friendly: Cook the chicken and prepare the dressing ahead of time. Store components separately and assemble right before eating for the freshest taste.
- Add Crunch: A sprinkle of toasted pine nuts or croutons would be a delicious addition.
- Vegetarian Option: Skip the chicken and add roasted chickpeas or white beans for a plant-based protein boost.
- Spice It Up: A pinch of red pepper flakes in the dressing can add a subtle kick.
Enjoy this delightful and easy Caprese Lunch Bowl all season long!
