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These keto Caprese Chicken Bowls are a delicious and quick lunch option that travels perfectly and packs a protein and healthy fat punch. This recipe is single serving but feel free to increase the amounts as it’s super scalable.
It's ultra high in potassium and magnesium and will provide a good amount of protein and healthy fats to keep you satisfied for longer, especially if you are one of those who only eat twice a day.
If you can’t find baby mozzarella balls feel free to use fresh sliced mozzarella or even shredded mozzarella in a pinch. If you’re making this with plans to travel with it, be sure to store the dressing separately so that the greens don’t get soggy. You can toss the avocado with a bit of lemon juice to keep it from browning.
Meal Prep and Time Saving Tips
Too busy to cook? Use leftover cooked chicken and simply drizzle with olive oil, balsamic and Italian herbs. Keep the chicken in the fridge for up to 4 days ready to make your bowl.
Make sure to check out our guide on How to Stay Low-Carb and Keto When You Travel, and even more tips on How To Follow a Low-Carb Diet If You Are Busy.
Hands-on Overall
Nutritional values (per serving)
Net carbs7.3 grams
Protein43.5 grams
Fat54.2 grams
Calories715 kcal
Calories from carbs 4%, protein 25%, fat 71%
Total carbs16.5 gramsFiber9.2 gramsSugars4.1 gramsSaturated fat12.3 gramsSodium620 mg(27% RDA)Magnesium127 mg(32% RDA)Potassium1,396 mg(70% EMR)
Ingredients (makes 1 serving)
Marinated chicken:
Salad:
- 2 cups fresh spinach or any greens of choice (60 g/ 2.1 oz)
- 1/4 loose cup basil leaves (8-10 leaves)
- 6 baby mozzarella balls or fresh mozzarella, sliced (57 g/ 2 oz)
- 1/2 avocado, thinly sliced (100 g/ 3.5 oz)
- 1/3 cup cherry tomatoes, halved (50 g/ 1.8 oz)
Dressing:
Instructions
- Place the chicken breast in a sealable container with the olive oil, vinegar, Italian seasoning, and salt. Transfer to the refrigerator to marinate anywhere from 10 minutes to overnight.
- Heat a pan over medium high heat. Transfer the chicken along with the marinade to the skillet and sear 4-5 minutes per side until the chicken is cooked through. Transfer to a cutting board and slice.
- In a small jar, whisk together the dressing ingredients. Set aside until ready to serve.
- Assemble the salads by placing the veggies and mozzarella in a bowl.
- Top with chicken and dressing. Serve immediately.
If you’re packing the salad to go, store the dressing separately.
Ingredient nutritional breakdown (per serving)
| Net carbs | Protein | Fat | Calories |
|---|
| Chicken, breast (without skin, raw) |
| 0 g | 25.4 g | 3 g | 136 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 13.5 g | 119 kcal |
| Balsamic vinegar, dark (excludes sweet, syrupy vinegar) |
| 0.9 g | 0 g | 0 g | 5 kcal |
| Italian seasoning (mixed herbs) |
| 0.3 g | 0.1 g | 0 g | 3 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Spinach, fresh |
| 0.9 g | 1.7 g | 0.2 g | 14 kcal |
| Basil, fresh |
| 0 g | 0.1 g | 0 g | 0 kcal |
| Mozzarella cheese, fresh (for salads) |
| 1.6 g | 13.8 g | 9.1 g | 145 kcal |
| Avocado, fresh |
| 1.8 g | 2 g | 14.7 g | 161 kcal |
| Tomatoes, cherry, fresh, all varieties |
| 0.9 g | 0.4 g | 0.2 g | 9 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 13.5 g | 119 kcal |
| Balsamic vinegar, dark (excludes sweet, syrupy vinegar) |
| 0.9 g | 0 g | 0 g | 5 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving |
| 7.3 g | 43.5 g | 54.2 g | 715 kcal |
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