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Balsamic Grilled Chicken with Fresh Mozzarella & Avocado Salad Bowl.

  • 1
  • 2 lb
    chicken thighs, boneless skinless
  • 1 small pkg
    fresh basil
  • ½ (8 oz) pkg
    fresh mozzarella cheese
  • 4 cloves
  • 2 pints
    grape tomatoes
  • 2 heads
    romaine lettuce
    balsamic vinegar
    extra virgin olive oil
    pure maple syrup
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    2 heads romaine lettuce
    2 pints grape tomatoes
    1 avocado
    1 small pkg fresh basil
  • 2
    Peel and mince garlic; transfer to a small bowl.
    4 cloves garlic
  • 3
    To finish the marinade, add balsamic vinegar, olive oil, maple syrup, dried basil, and salt to the bowl with the garlic; whisk to combine.
    ½ cup balsamic vinegar
    ¼ cup extra virgin olive oil
    2 tsp pure maple syrup
    2 tsp basil
    2 tsp salt
  • 4
    Preheat a skillet over medium-high heat.
  • 5
    Transfer chicken to a shallow bowl. Pour half of the marinade over the chicken and stir until well coated. Set the remaining untouched marinade aside to use as salad dressing.
    2 lb chicken thighs, boneless skinless
  • 6
    Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken and cook until cooked through, 4-5 minutes per side. Transfer to a plate and set aside to cool.
    1 tbsp virgin coconut oil
  • 7
    Chop romaine crosswise into strips and divide between bowls. Halve grape tomatoes and add to the bowls with the romaine.
  • 8
    Cut the fresh mozzarella into bite-sized pieces and add to the bowls.
    ½ (8 oz) pkg fresh mozzarella cheese
  • 9
    Halve and pit the avocado. Slice thinly while still in skin, then scoop out and add to the bowls.
  • 10
    Slice chicken into strips and add to the bowls.
  • 11
    Pick leaves off the basil stems, roll up crosswise and thinly slice into ribbons and sprinkle over top of the salad.
  • 12
    Drizzle with remaining dressing and enjoy!