Chicken Pesto Caprese Bowls

These Chicken Pesto Caprese Bowls are exactly the kind of meal I want waiting for me in the fridge during a busy week. Juicy balsamic-marinated chicken, pesto orzo, and a fresh cucumber Caprese salad make them super satisfying, but still bright and fresh enough for lunch.

They’re just as good for an easy dinner, too, and the best part is how well everything holds up for meal prep. If you’re planning ahead, I highly recommend doubling or even tripling the recipe so you can portion out a few lunches at once.

Serve them straight from the fridge or let them come to room temperature for a bit, then freshen everything up with a squeeze of lemon or a little balsamic glaze. So easy, so good, and one less lunch to think about during the week.

Prep for Chicken Pesto Caprese Bowls:

• Whisk together the chicken marinade and add in the chicken breasts. This should sit for at least 30 minutes.
• Rinse and chop the cucumber and tomatoes.
• Cut the lemon in half so that you can squeeze some juice into the orzo and some juice into the cucumber caprese salad.

How to Make Chicken Pesto Caprese Bowls:

Step One: Marinate the Chicken

Whisk together the balsamic vinegar, olive oil, honey, Dijon, and seasoning. Add the chicken breasts and toss to coat. Let this marinate for at least 30 minutes.

Step Two: Cook the Orzo

Boil the orzo in salted water until tender, then drain. Stir in the pesto, a squeeze of lemon juice, and salt and pepper to taste. Set aside.

Step Three: Make the Cucumber Caprese Salad

Combine the tomatoes, cucumber, and mozzarella pearls in a bowl. Drizzle with a little olive oil and a squeeze of lemon juice, then season with a pinch of salt and toss to combine.

Step Four: Cook the Chicken

Remove the chicken from the marinade, letting any excess drip off. Sear in a skillet over medium heat for about 4-5 minutes per side, or until cooked through and the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.

Step Five: Assemble

Divide the pesto orzo between two bowls and add the cucumber caprese salad and sliced chicken. Garnish with fresh basil and an optional drizzle of balsamic glaze.

Substitutions for Chicken Pesto Caprese Bowls:

Chicken breasts: Boneless, skinless chicken thighs will work perfectly here too. Just adjust the cooking time as needed.

Chicken marinade: Feel free to customize the seasonings to your taste, but I wouldn’t skip the vinegar—it helps tenderize the chicken. Be sure to let it marinate for at least 30 minutes.

Balsamic vinegar: If you’re not a fan of balsamic, red wine vinegar or champagne vinegar will work too. I would use 1 tablespoon instead of 2 since they have a sharper flavour.

Mozzarella pearls: If you can’t find mozzarella pearls, just chop up any fresh mozzarella. Feta or goat cheese would also be delicious if you want to switch things up.

Pesto: Homemade or store-bought are both perfect.

How to Store Chicken Pesto Caprese Bowls:

These bowls are such a great option for meal prep, and you can easily double/triple the recipe if you’re planning ahead. I like to assemble everything into airtight containers and store them in the fridge for up to 4 days.

There’s no need to reheat them, either! Just take a portion out of the fridge and let it come to room temperature. You can freshen everything up with a drizzle of olive oil, an extra squeeze of lemon, or a little more balsamic glaze before serving.

I am obsessed with these for prepped lunches for me and my husband—they’re so satisfying, fresh, and easy to throw together! Tag me on social if you try them out, @britacooks! xx