Grilled Basil Chicken Caprese Grain Salad Packs

Caprese traces its name to the island of Capri, where ripe tomatoes, fresh mozzarella, and basil define the classic trio. Here, grilled garlic chicken and farro turn those bright flavors into portable grain salad packs ready for lunch.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 465 cal
• 38g protein
• 34g carbs
• 20g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 1.25 lb boneless skinless chicken breasts
• 3 cups cooked farro or wheat berries
• 2.5 cups heirloom tomatoes, diced
• 8 oz fresh mozzarella, cubed
• 1/2 cup fresh basil leaves, chiffonade
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 2 garlic cloves, minced
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups baby spinach

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 425°F.
2. 2Pat the chicken dry and rub with one tablespoon olive oil, half the salt, pepper, and the minced garlic.
3. 3Grill the chicken four to five minutes per side until grill marks appear and the internal temperature reaches 165°F.
4. 4Transfer chicken to a cutting board, rest five minutes, then slice thinly against the grain.
5. 5In a large bowl combine the cooked farro, diced heirloom tomatoes, mozzarella cubes, and remaining olive oil and balsamic.
6. 6Season the grain mixture with the remaining salt and toss so the tomatoes release juices that dress the farro.
7. 7Fold in the sliced chicken, basil, and baby spinach until everything is lightly coated.
8. 8Divide among four meal-prep containers and press the lids on firmly.
9. 9Refrigerate up to four days; the flavors improve as the farro soaks up the tomato-balsamic dressing for easy grab-and-go lunches.