Protein-packed bowl featuring grilled chicken, fresh mozzarella, tomatoes, basil, and tangy balsamic reduction.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 1 pound 2 ounces)
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried Italian herbs
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Salad
07 - 7 ounces fresh mozzarella balls, sliced or torn
08 - 3 medium ripe tomatoes, sliced or diced
09 - 1 cup fresh basil leaves
10 - 4 cups mixed salad greens, such as arugula or spinach (optional)
→ Balsamic Reduction
11 - 1/2 cup balsamic vinegar
12 - 1 tablespoon honey
→ Finishing
13 - 2 tablespoons extra-virgin olive oil
14 - Sea salt and black pepper to taste
# How To Make:
01 - Heat grill or grill pan to medium-high temperature until ready for cooking.
02 - Slice chicken breasts horizontally to create 4 thinner cutlets. Coat with olive oil and season evenly with Italian herbs, garlic powder, salt, and pepper.
03 - Grill chicken for 4 to 5 minutes per side until fully cooked and juices run clear. Remove from heat and rest for 5 minutes before slicing.
04 - Combine balsamic vinegar and honey in a small saucepan. Bring to a gentle boil, then reduce heat to low and simmer for 5 to 7 minutes, stirring occasionally, until mixture reaches syrupy consistency. Remove from heat and cool slightly.
05 - Arrange salad greens in bowls if using. Top with sliced grilled chicken, mozzarella, tomatoes, and fresh basil leaves.
06 - Drizzle with extra-virgin olive oil and balsamic reduction. Season with salt and pepper to taste.
07 - Serve immediately while chicken and ingredients are at optimal temperature.
