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Caprese Chicken and Quinoa Bowls

Caprese Chicken and Quinoa Bowls with Spinach and Balsamic Vinaigrette

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Recipe Details


Chef Elana’s showcasing the flavors and textures of classic Italian Caprese salad in this hearty quinoa bowl with crispy-skinned chicken. For extra flavor, the quinoa’s cooked in chicken stock and tomato paste, which adds depth and a little sweetness. It’s finished with fresh spinach and a homemade, tangy-sweet balsamic vinaigrette. All you need for this summertime stunner: a pot, a pan, and a little imagination (you’re really dining al fresco on the island of Capri).


  • Stovetop Only
  • Low Carb Diet
  • Quick Prep

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 770
  • Protein 54g
  • Total Carb 36g
  • Total Fat 43g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • quinoa
    1/2 cup
  • chicken stock
    1 container
    chicken stock
  • tomato paste
    1/2 tablespoon
    tomato paste
  • boneless chicken breasts
    boneless chicken breasts
  • baby spinach
    2 ounces
    baby spinach
  • basil
    1/8 ounce
  • fresh mozzarella cheese
    4 ounces
    fresh mozzarella cheese
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • shredded mozzarella cheese
    1 ounce
    shredded mozzarella cheese
  • grated Parmesan cheese
    1/2 ounce
    grated Parmesan cheese
  • balsamic vinegar
    1 teaspoon
    balsamic vinegar

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8” medium pot with lid
  • 10” medium pan

Cooking Steps

  1. Cook quinoa

    Cook quinoa

    In a medium pot, whisk together quinoa, chicken stock, tomato paste, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered, until Step 5.

  2. Cook chicken

    Cook chicken

    While quinoa cooks, pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear opposite side until cooked through and no longer pink, about 6 minutes more. Transfer chicken to a plate and set aside to rest.

  3. Prepare ingredients

    Prepare ingredients

    While chicken cooks, rinse all produce. Pat spinach dry with paper towel. Roughly chop basil leaves, discarding stems. Alternatively, grab a friend to roughly tear the leaves. (Pro tip: This recipe can actually be made without ever lifting a knife—feel free to skip slicing the chicken before serving, too!)

  4. Make Caprese salad

    Make Caprese salad

    Tear fresh mozzarella into bite-size pieces (another great task for an eager kitchen helper), and place in a medium bowl. Add whole grape tomatoes and half of basil to bowl with mozzarella and stir to combine. Set aside until ready to serve.

  5. Finish quinoa and slice chicken

    Finish quinoa and slice chicken

    To pot with cooked quinoa, add shredded mozzarella, spinach, and half of Parmesan, and stir to combine and slightly wilt spinach. If desired, cut rested chicken into ¼-inch slices.

  6. Plate Caprese bowls

    Plate Caprese bowls

    Divide spinach quinoa and Caprese salad between roomy serving bowls. In bowl from salad, whisk together balsamic vinegar, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Top bowls with chicken and garnish with remaining basil and remaining Parmesan. Drizzle over balsamic vinaigrette and dig in!

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