Low-Carb Caprese Chicken Bowls

5 stars, average of 4 ratings

By Lauren Lester, updated August 17 20192

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.

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0 hours, 10 minutes

Hands-on 30 minutes Overall 40 minutes

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:

1 small skinless and boneless chicken breast (113 g/ 4 oz)
1 tbsp extra virgin olive oil (15 ml)
1 tsp balsamic vinegar
1 tsp Italian seasoning
pinch of salt

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:

1 tbsp extra virgin olive oil (15 ml)
1 tsp balsamic vinegar
sea salt and pepper, to taste

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
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
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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Amila Nayyar 3 months ago #

Thank you so much for this delicious recipe. It's the best for the whole house. I substituted the chicken with salmon and for my fussy teenager- mixed beans as she's vegetarian and doesn't follow keto. But I bought a stack of lupin beans, I'm sure if I fancy a bean salad, I can use those in my keto caprese salad??
I love the easy chicken recipe as I can meal prep with it, but I'm just thinking, I can use sardines, eggs or even organ meats in place of the chicken. All in all, this is a great salad recipe, it's so versatile and I can adapt according to the ingredients I have available. Thank you so much again.x

Martina @ KetoDiet 3 months ago #

Thank you Amila! I love this salad with salmon too, that's a great swap! I am familiar with lupin flour - we use it in some of the recipes here - but I have never tried lupin beans, I'll have to check and see if they are available. Are they fresh or dehydrated? They should be relatively low in carbs but you may need to give them a go and see (some more info here: Anti Keto Flu Nourish Bowl)
Sardines? Oh yes, that's even better! I love sardines, I think it's the best fatty fish - it's high in omega 3s, low in mercury and sustainable at the same time. Even cooked chicken livers sound yum, although probably not with mozzarella 😊 But chicken liver & eggs - that sounds interesting!