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Chicken Pesto Caprese Bowls

Balsamic-marinated chicken served over pesto orzo with a fresh cucumber caprese salad.
Course Main Course
Prep Time 30 minutes
Cook Time 20 minutes
Servings 2

Ingredients

Marinated Chicken

  • 2 chicken breasts
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tsp Italian seasoning or Trader Joe’s 21 Salute Seasoning

Pesto Orzo + Cucumber Caprese Salad

  • 1 cup orzo
  • ¼ cup pesto
  • 1 lemon halved
  • 1 cup mozzarella pearls halved
  • 1 cup cherry tomatoes halved or quartered
  • 1 cup chopped cucumber
  • Salt and black pepper to taste
  • Garnish: fresh basil + balsamic glaze

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.