Balsamic Chicken Bowls with Crispy Potatoes and Caprese Salad

A white bowl with grilled chicken, roasted potato wedges, and a tomato, mozzarella, and basil salad drizzled with balsamic glaze. A bowl of extra salad is in the background on a white surface.

Balsamic Chicken Bowls with Crispy Potatoes and Caprese Salad

These balsamic chicken bowls layer juicy balsamic marinated chicken, crispy roasted potatoes, and a fresh caprese salad with balsamic glaze for a stunning, easy meal prep dinner ready in 35 minutes.

Prep Time15

Cook Time35

Marinate Time2

Course: Main Course

Cuisine: American

Keyword: chicken, grilling

Servings:

Calories: 542kcal

Ingredients

The Balsamic Chicken

2 1/2 lbs boneless skinless chicken thighs or breasts, tenders, or drumsticks
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tbsp honey
3 garlic cloves minced (or 1 tsp garlic powder)
1 tsp chili powder
1 tsp ground cumin
1 tsp paprika
1 1/2 tsp fine sea salt or 2 tsp kosher salt

The Crispy Potatoes

1 1/2 lbs potatoes diced into 1-inch cubes
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

The Caprese Salad

1 pint cherry tomatoes halved
1 cup fresh mozzarella pearls
1/4 cup fresh basil chopped
1 tbsp olive oil
Pinch of salt and black pepper
1 tbsp balsamic glaze or to taste

Instructions

Marinate the Chicken

Whisk together the olive oil, balsamic vinegar, honey, garlic, chili powder, cumin, paprika, and salt. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours or up to 24 hours.

Cook the Chicken

Grill over medium-high heat for 5 to 7 minutes per side until the internal temperature reaches 165°F. Air fryer at 400°F for 15 to 18 minutes flipping halfway. Oven at 425°F for 20 to 25 minutes. Rest for 5 minutes then slice.

Cook the Crispy Potatoes

Toss the diced potatoes with olive oil, paprika, garlic powder, salt, and pepper. Air fryer at 400°F for 18 to 22 minutes, shaking halfway. Oven at 425°F for 30 to 35 minutes on a sheet pan, flipping halfway, until golden and crispy.

Make the Caprese Salad

Combine the cherry tomatoes, mozzarella pearls, basil, olive oil, salt, and pepper. Toss gently. Drizzle with balsamic glaze just before serving.

Assemble

Divide the crispy potatoes between bowls. Top with sliced balsamic chicken and a generous scoop of caprese salad. Finish with extra balsamic glaze and fresh basil.

Notes

If using chicken breasts, slice them in half lengthwise before marinating for more surface area, better marinade penetration, and more even cooking.
Add the balsamic glaze to the caprese right before serving rather than tossing it in ahead of time so it stays glossy and visible on top.

Nutrition