Grilled Chicken Avocado Caprese Bowl

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts
• 1½ tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ tsp dried basil
• Salt & black pepper, to taste
• Juice of ½ lemon

For the Bowl

• 2 cups cooked quinoa, brown rice, or farro
• 2 cups mixed greens (arugula, spinach, or baby kale)
• 1½ cups cherry tomatoes, halved
• 1 avocado, sliced
• 4 oz (115 g) fresh mozzarella balls (bocconcini) or mozzarella slices
• Fresh basil leaves, for garnish
• For the Dressing / Drizzle
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar or balsamic glaze
• ½ tsp honey or maple syrup
• Salt & black pepper, to taste

Instructions

Grill the Chicken

1. In a bowl, combine olive oil, oregano, garlic powder, basil, salt, pepper, and lemon juice.
2. Coat chicken breasts in the mixture and let marinate for 10–15 minutes.
3. Grill or pan-sear over medium-high heat for 6–7 minutes per side, until cooked through (165°F / 75°C).
4. Let rest for 5 minutes, then slice thinly.

Prepare the Dressing

1. Whisk together olive oil, balsamic vinegar, honey, salt, and pepper until smooth.
   (Or use store-bought balsamic glaze for a thicker drizzle.)

Assemble the Bowl

1. In each bowl, start with a base of quinoa, rice, or greens.
2. Arrange sliced grilled chicken, cherry tomatoes, avocado, and mozzarella.
3. Sprinkle fresh basil leaves over top.
4. Drizzle with balsamic dressing or glaze.

Tips & Notes

Meal Prep Tip: Store all ingredients separately; assemble when ready to serve.
Low-Carb Option: Skip the grains and double the greens.
Extra Flavor Boost: Add roasted red peppers or a spoon of pesto for a richer twist.
Mediterranean Flair: Sprinkle with toasted pine nuts or drizzle a little extra virgin olive oil before serving.