• Hands-on Time

    20 minutes

  • Total Time

    30 minutes

  • Difficulty


  • Servings

    Serves 4-6

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Grilled Balsamic Chicken Caprese {2 Ways}


  • 2 boneless, skinless chicken breasts
  • 1/2 cup - 3/4 cup balsamic vinaigrette
  • 2 zucchini, sliced
  • Olive oil, salt and pepper
  • Romaine lettuce, washed, dried and torn into bite-sized pieces
  • 1 cup grape tomatoes, washed and cut in half
  • 1/4 cup - 1/2 cup fresh basil, cut into thin strips (chiffonade)
  • 1/4 cup mini fresh mozzarella balls
  • Mac 'n cheese (optional for kids)
  • Clementines (optional for kids)


  1. Marinade chicken breasts in 1/4 cup to 1/2 cup of balsamic vinaigrette. I like to do this in a ziploc bag, but a shallow pan also works well. You’ll want to marinade the chicken for at least 2 hours, but can marinade it for as long as 24 hours.
  2. Preheat grill.
  3. Drizzle zucchini with olive oil; sprinkle with salt and pepper.
  4. Place zucchini and chicken breasts onto preheated grill. Make sure you shake off the majority of marinade before putting the chicken on the grill to avoid any fire flare-ups.
  5. After about 5-7 minutes, flip the zucchini and chicken. Cook for another 5-7 minutes, until chicken is cooked through.
  6. Remove from grill and let chicken rest for about 5 minutes before slicing.
  7. If assembling ingredients into a salad, place a handful or two of romaine lettuce in a bowl. Top with sliced chicken, tomatoes, fresh mozzarella, zucchini and basil. Drizzle with a little bit of balsamic and sprinkle with a little salt and pepper.