A simple Grilled Chicken Caprese Lunch Bowl with avocado recipe for summer. Served with lettuce and cherry tomatoes and cheese.
Author:FillMyRecipeBook
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:41x
Category:lunch, dinner
Method:Stovetop cooking
Ingredients
UnitsScale
4 chicken breasts, grilled.
3cups of cherry tomatoes, sliced.
handful of fresh basil leaves and lettuce
2 –3 whole avocados
1 teaspoon of kosher salt
1/2 teaspoon of ground black pepper
1/2 teaspoon of garlic powder
1 teaspoon of dried Italian herbs
1 teaspoon of lemon pepper
olive oil for dressing and cooking or balsamic reduction.
1/2cup Parmesan cheese, grated
100grams of mozzarella cheese cut into small cubes or thin slices.
Instructions
On the stovetop heat up a pan, or cast iron pan.
Oil the chicken and then spice the chicken breasts with salt and garlic powder and pepper and Italian herbs.
Sauté your chicken breasts, in a sauce pan or skillet, oiled with some olive oil. Should take about 4-5 minutes a side. (depending on the thickness of the breasts, or slice them in half for a shorter cook time)
Preheat the grill in the oven. Place the chicken on the grilling pan, grill for about 2 minutes, then sprinkle some parmesan cheese over the top of the chicken and grill for about 2 minutes until the cheese has melted.
While this is all grilling cut the red cherry tomatoes in half, salt and pepper them. Cut the mozzarella into small cubes or thin slices. Add a little Italian herbs and toss all together.
Cut the avocado in half and peel it. You can slice it or keep larger pieces for the dish. Spice with lemon pepper and salt.
Once the chicken has finished grilling, slice them up for serving. Place in four separate bowls. Toss the tomatoes on a few lettuce leaves. Share the tomatoes and cheese mix in the four bowls. Place the avocado in each bowl.
Garnish with basil leaves and top with a drizzle of olive oil.
Serve this summer light lunch for a filling and protein rich meal.