Grilled chicken with mozzarella, tomatoes, basil, and balsamic glaze in a satisfying bowl.
# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 2 tbsp olive oil
03 - 1 tsp dried Italian herbs
04 - 1/2 tsp garlic powder
05 - 1/2 tsp sea salt
06 - 1/4 tsp freshly ground black pepper
→ Salad
07 - 7 oz 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 (optional, such as arugula or spinach)
→ Balsamic Reduction
11 - 1/2 cup balsamic vinegar
12 - 1 tbsp honey
→ Finishing
13 - 2 tbsp extra-virgin olive oil
14 - Sea salt and black pepper to taste
# Directions:
01 - Preheat your grill or grill pan to medium-high heat.
02 - Slice chicken breasts in half horizontally to create 4 thinner cutlets. Drizzle with olive oil and season evenly with Italian herbs, garlic powder, salt, and pepper.
03 - Grill chicken for 4-5 minutes per side until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes, then slice.
04 - In a small saucepan, combine balsamic vinegar and honey. Bring to a gentle boil, then reduce heat to low and simmer 5-7 minutes, stirring occasionally, until syrupy. Remove from heat and cool slightly.
05 - Arrange salad greens in bowls. Top with sliced grilled chicken, mozzarella, tomatoes, and fresh basil leaves.
06 - Drizzle with extra-virgin olive oil and the balsamic reduction. Season with salt and pepper to taste. Serve immediately.
