Description
Born in a sweltering NYC kitchen but inspired by a breezy Sicilian salad, this bowl is everything you love about summer—fresh, colorful, and packed with flavor. Juicy balsamic-marinated chicken meets sweet tomatoes, creamy mozzarella, and peppery greens for a dish that feels gourmet with zero fuss.
Ingredients
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2 boneless, skinless chicken breasts
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2 tbsp balsamic vinegar
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1 tbsp olive oil
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2 garlic cloves, minced
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Salt & pepper to taste
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4 cups arugula (or spinach/mixed greens)
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1 cup cherry tomatoes, halved
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1 cup fresh mozzarella (bocconcini or sliced)
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2 tbsp pesto or balsamic glaze
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Optional: lemon wedges, fresh basil for garnish
Instructions
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Marinate Chicken: In a bag or bowl, combine chicken, balsamic, olive oil, garlic, salt, and pepper. Let marinate at least 30 minutes.
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Grill It: Heat grill or grill pan to medium-high. Pat chicken dry, grill 5–6 minutes per side until internal temp hits 165°F. Rest 5 minutes, then slice.
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Assemble Bowls: Divide arugula among bowls. Top with tomatoes, mozzarella, and sliced chicken.
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Finish: Drizzle with pesto or balsamic glaze. Add lemon wedges and fresh basil if using.
Notes
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For extra tenderness, marinate chicken up to 4 hours.
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No grill? Bake at 400°F for 20–25 minutes, broil briefly for char.
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For meal prep, store components separately to keep greens fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 420 per serving
- Fat: 28g
- Carbohydrates: 8g
- Protein: 32g