Grilled Chicken Avocado Caprese Salad (A 30-Minute Spin on a Classic)

 

Grilled Chicken Avocado Caprese Salad is a fresh, satisfying 30-minute meal made with juicy chicken, creamy avocado, mozzarella, tomatoes, and balsamic dressing. Built using my simple 5-Step Healthy Salad Formula for flavor, balance, and staying power.

Grilled Chicken Avocado Caprese Salad (A 30-Minute Spin on a Classic)

Some of my favorite salads start out the same way: I'm busy but need to make dinner, I don’t want anything complicated, and I’m standing in front of the fridge hoping something clicks.

That’s exactly how this Grilled Chicken Avocado Caprese Salad came to be.

I had chicken breasts, a perfectly ripe avocado on the counter, and a container of mini mozzarella balls that needed to be used. Add in fresh tomatoes, basil, and a drizzle of balsamic, and suddenly this “quick dinner idea” turned into a fresh, satisfying meal that felt both light and comforting.

Even better? It fits perfectly into my 5-Step Healthy Salad Formula — the simple system I use to build great salads.  See below for a deeper dive on how this salad fits my formula.

And the best part?  The dinner comes together in about 30 minutes — making it perfect for busy weeknights, quick lunches, or anytime you want something fresh without sacrificing flavor.

If you’re looking for a tasty, no-fuss salad that feels restaurant-worthy but fits real life, this one deserves a spot in your rotation.

Enjoy!

-- Ingredients

You don’t need anything fancy here — just good-quality basics and a few fresh elements that bring everything to life.

• Boneless, skinless chicken breasts - The chicken adds heartiness and turns this salad into a true meal.

• Italian seasoning - A simple blend that adds savory depth without overpowering the other ingredients.

• Freshly ground black pepper

• Balsamic dressing - This pulls double duty — it marinates the chicken and finishes the salad with tangy-sweet flavor.

• Romaine lettuce - romaine gives the salad structure and holds up well under dressing.

• Avocado

• Mini mozzarella balls

• Cherry or grape tomatoes

• Fresh basil - basil is what gives this salad its signature Caprese finish.

How This Salad Fits My 5-Part Formula

One of the reasons I love this Grilled Chicken Avocado Caprese Salad is that it naturally checks every box in my 5-step formula — without feeling forced or overcomplicated.

It starts with crisp romaine, which gives the salad a sturdy, refreshing base that can actually hold up to warm grilled chicken and juicy toppings. From there, the tomatoes, that also have a pop of crunch, and the basil bring in bright color and freshness, making every bite feel vibrant and balanced.

The grilled chicken adds the protein that turns this from “just a salad” into a real, satisfying meal. Pair that with creamy avocado and soft mozzarella, and you get a mix of textures that keeps things interesting from the first bite to the last.

Finally, the balsamic dressing pulls everything together. It adds just enough tang and sweetness to balance the richness of the chicken, cheese, and avocado without overpowering the fresh ingredients.

Once you understand this structure — greens, crunch, color, protein, and dressing — you can start building salads like this on repeat, using whatever you have on hand. This recipe is just one example of how simple, intentional choices can turn everyday ingredients into something crave-worthy.

-- Let’s Make It Together

1. Marinate the Chicken - Place chicken between plastic wrap and pound to about ½-inch thickness. Season with Italian seasoning, salt, and pepper. Pour balsamic dressing over chicken and let marinate for at least 15 minutes.

2. Grill the Chicken - Heat a grill pan over medium-high heat. Cook chicken about 5 minutes per side, until golden and cooked through. Transfer to a cutting board and rest briefly before slicing.

3. Prep the Salad Base - While the chicken cooks, slice romaine, tomatoes, avocado, mozzarella, and basil.

4. Assemble - Divide lettuce among bowls. Top with avocado, mozzarella, tomatoes, and basil. Add sliced chicken.

5. Finish - Drizzle with remaining balsamic dressing and serve immediately.

-- Add Your Touch

This salad is easy to customize:

• No grill? Use a skillet or air fryer

• Extra crunch: Add toasted pine nuts or croutons

• More greens: Mix in spinach or arugula

• Dairy-free: Leave out cheese or use plant-based mozzarella

If you loved this Grilled Chicken Avocado Caprese Salad, you might also enjoy:

• How to Build a Healthy Salad Without a Recipe (My 5-Part Formula)

• Southwest Chicken Salad Bowls

• Easy Teriyaki Chicken Mandarin Orange Salad (5 Ingredients, 30 Minutes)

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Before You Start

Before you jump in, here are a few quick tips to help everything go smoothly:

• Can I prep this ahead? Yes — grill the chicken up to 2 days in advance and store it separately in an airtight container.

• How do I keep the avocado from browning? Toss slices lightly with lemon juice and add them right before serving.

• Can I use a regular pan instead of a grill pan? Absolutely — a cast iron or nonstick skillet works just as well.

• How long do leftovers keep? Fully assembled salads are best within 24 hours. If stored separately, the chicken and vegetables will keep for up to 3 days.

• Any shortcuts to save time? Use pre-washed romaine and mini mozzarella balls to cut down on prep.

• Can I swap the tomatoes? Yes — grape, cherry, or even diced Roma tomatoes all work well here.

 

 

 

Garlic Herb Chicken Bowl (An Easy Weeknight Dinner)

 

A cozy, flavorful garlic herb chicken bowl made with tender chicken, roasted squash, and fluffy basmati rice. An easy weeknight dinner inspired by a Williams Sonoma seasoning gift.

Garlic Herb Chicken Bowl (An Easy Weeknight Dinner)

A few weeks ago, I received Williams Sonoma's Garlic Herb Rub as a gift. One of those thoughtful little things that immediately makes you want to walk into the kitchen and try it. I didn’t have a recipe in mind. No grocery list. No Pinterest search. Just chicken in the fridge, summer squash on the counter, and a new seasoning I was excited to open, plus a very hungry husband!

So I started cooking.

I tossed the chicken in that garlic herb blend, roasted some squash using the same blend, cooked rice with green beans tucked right in, and finished everything with a little garlic butter in the pan. By the time I sat down to eat, I knew this was one of those accidental dinners I’d be making again — the kind that feels both fresh and comforting at the same time.

It was bright, savory, cozy, and somehow felt special… even though it came together on a regular weeknight.

This Garlic Herb Chicken Bowl was born from a gift, a whim, and what I already had on hand — and it’s now one of my favorite easy dinners to come out of my kitchen.

Enjoy!

Ingredients

For the Garlic Herb Chicken Bowls

• Boneless, skinless chicken breasts

• Garlic herb seasoning blend - I used this one (on sale now! and has no chemicals or additives)

• Olive oil

• Butter

• Fresh garlic

For the Roasted Squash

• Summer squash

• Olive oil

• Garlic herb seasoning - I used this one (on sale now! and has no chemicals or additives)

 For the Rice & Green Beans

• Basmati rice

• French green beans

Optional for Serving

• Lemon wedges

• Fresh parsley

• Extra garlic butter drizzle

 

-- Let’s Make It Together

Start by getting everything prepped — slice the squash, trim the green beans, and cut the chicken into bite-sized pieces. Once that’s done, the whole meal comes together quickly.

Toss the squash with olive oil and garlic herb seasoning, then roast it until tender and lightly golden. While it’s in the oven, cook the basmati rice with the green beans right in the pot — they’ll steam perfectly as the rice cooks.

Next, season the chicken and sauté it in a hot skillet until golden and cooked through. Finish it with a little butter and fresh garlic, letting everything melt together into a light, flavorful sauce.

To serve, layer the rice and green beans into bowls, top with the garlic herb chicken and roasted squash, and drizzle with any extra pan sauce. A squeeze of lemon at the end makes everything pop.

Dinner is ready — cozy, fresh, and full of flavor.

-- Perfecting the Cooking Process

The key to this bowl is layered seasoning. Seasoning the chicken and squash separately builds flavor at every stage, and finishing the chicken with garlic butter ties everything together. Don’t rush the browning — those golden edges are what give the bowl its deep, savory base.

-- Add Your Touch

• Add feta for a Mediterranean twist

• Swap quinoa for rice

• Add roasted red peppers

• Drizzle with tzatziki or garlic yogurt sauce

• Finish with chili oil for heat

-- For 2 Servings (Quick Guide)

Use:

• ¾ lb chicken
• ¾ cup rice
• 1 1/2 cup squash
• ¾ cup green beans
• 1 Tbsp butter
• 1 Tbsp olive oil
• 1¼ Tbsp seasoning

Same method.

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Before You Start

Can I use frozen or canned green beans?
Yes — thaw (if necessary) and drain first.

Can I meal prep this?
Absolutely. Keeps well 3–4 days refrigerated.

Can I use thighs instead?
Yes — they’re extra juicy.

 

 

 

Baked Ranch Chicken for Two (An Easy Weeknight Dinner)

 

An easy baked ranch chicken recipe for two made with simple ingredients and baked until juicy and flavorful. A cozy, reliable weeknight dinner that pairs perfectly with mashed potatoes or a simple salad.

Baked Ranch Chicken for Two (An Easy Weeknight Dinner)

Some nights call for a recipe you don’t have to think too hard about — something low effort, comforting, yet still delicious.  Last night was one of those nights.  You know the kind where you're already working late and the dog needs walking, and a sick loved one needs tending, and still...dinner has to get on the table.  This Baked Ranch Chicken is one of those dinners for me. It’s the kind of meal I make when I want dinner to almost take care of itself yet give me such a big flavor payoff.  

I’ve always loved ranch seasoning for its savory flavor, but this version feels a little more special. Butter and olive oil keep the chicken juicy and combined with the seasoning turns into a wonderful sauce.  A hot oven does most of the work, and the ingredient list stays thankfully short. It’s not flashy — it’s just really good.

This recipe is written for two, which makes it perfect for quiet weeknights, small households, or nights when you don’t want leftovers staring back at you from the fridge. Serve it with mashed potatoes, a simple salad, or whatever feels right, and let dinner be easy for once.

Enjoy!

Ingredients

You only need a handful of simple ingredients to make this recipe work:

• Boneless, skinless chicken breasts

• Ranch seasoning mix

• Olive oil and butter

• Garlic powder and paprika

• Freshly cracked black pepper

This is one of those recipes where the combination matters more than the quantity — each ingredient pulls its weight without overpowering the others.

-- Let’s Make It Together

How to Make Baked Ranch Chicken for Two

Start by preheating your oven and lightly greasing a small baking dish. While the oven heats, pat the chicken breasts dry and, if they’re thick, gently pound them to an even thickness so they cook evenly.

Mix the ranch seasoning with the garlic powder, paprika, and black pepper, then rub it generously over both sides of the chicken. Stir together the olive oil and melted butter and drizzle it over the chicken once it’s in the baking dish.

Bake the chicken uncovered until it’s cooked through and lightly golden on top. Let it rest briefly before serving so the juices stay right where they belong.

-- Perfecting the Cooking Process

The key to great baked chicken is even thickness and a hot oven. Taking a minute to pound the chicken ensures it cooks at the same rate, while baking at 400°F allows the outside to develop flavor without drying out the inside. Don’t skip the resting time — it makes all the difference between good chicken and truly juicy chicken.

-- Add Your Touch

If you want to make this recipe your own, it’s easy to tweak. Add a pinch of smoked paprika for a deeper flavor, finish the chicken with fresh herbs, or swap mashed potatoes for roasted vegetables or a simple salad. This is one of those base recipes that welcomes small changes.

Set the Mood

Want to create a cozy atmosphere when serving this dinner for two? Follow my tips below.

If you’re building a weeknight dinner rotation, this baked ranch chicken fits right in. Pair it with a simple salad using my How to Build a Salad Without a Recipe formula, or serve it alongside my Garlic New Potatoes for a comforting, home-style dinner idea. These are the kinds of meals that make cooking feel steady and satisfying again.

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Before You Start

• This recipe is written for two but can be doubled easily.

• Chicken breasts cook best when they’re similar in size.

• An instant-read thermometer helps ensure perfectly cooked chicken.

• Let the chicken rest before slicing to keep it juicy.

 

 

 

Mini Sheet Pan Chicken Tostadas (Perfect for Game Day & Easy Hosting)

 

Mini Sheet Pan Chicken Tostadas are the perfect game day appetizer—crispy, cheesy, and easy to make for a crowd using rotisserie chicken and pantry staples.

Mini Sheet Pan Chicken Tostadas (Perfect for Game Day & Easy Hosting)

I love watching the big game and look forward to it every year, but I also think that game day food should be easy, a little indulgent, and something you can pull off without missing to much of the action.  These mini sheet pan chicken tostadas are a perfect fit.  They’re crispy, cheesy, and endlessly snackable, making them perfect for eating during halftime.

What I love most about this recipe is how effortless it is and it can easily be doubled for a larger crowd. Using rotisserie chicken and canned refried beans keeps prep minimal, while baking everything on one sheet pan means less mess and less stress when you’re hosting. You can prep the toppings ahead of time, pop the tostadas in the oven, and have a warm, crowd-pleasing appetizer ready in minutes.

Whether you’re feeding a hungry group for game day, setting out a casual snack spread, or just want something fun and different for the weekend, these mini tostadas are the kind of recipe you’ll come back to again and again.

Enjoy!

Ingredients

You’ll need just a handful of easy, game-day friendly ingredients:

• Street-size corn tortillas – sturdy enough to hold toppings
• Canola oil – helps crisp the tortillas evenly
• Refried beans – classic tostada base
• Shredded rotisserie chicken – quick, flavorful, and convenient
• Shredded cheese – a cheddar + Monterey Jack blend melts beautifully

For Garnish (optional but encouraged):

• Shredded lettuce
• Chopped tomatoes
• Sour cream
• Jalapeño hot sauce

How to Make

These mini tostadas come together quickly using one sheet pan.

• Crisp the tortillas first - Brush both sides with oil and bake just until lightly firm—this creates a sturdy base without over-crisping.

• Flip, layer, and bake again - Spread refried beans, add chicken, and sprinkle with cheese.

• Melt and heat through - Return to the oven until the cheese is fully melted and the filling is warmed.

• Finish with fresh toppings - Lettuce, tomatoes, sour cream, and hot sauce add crunch, freshness, and contrast.

Substitutions & Variations

Ingredient Swaps

• Tortillas: Flour tortillas work, but corn gives the best crisp texture

• Chicken: Use leftover grilled chicken or shredded baked chicken

• Beans: Black beans or seasoned pinto beans can replace refried beans

• Cheese: Pepper Jack adds a little heat

Variations

1. Buffalo Chicken Tostadas
Toss the chicken with buffalo sauce before layering. Finish with ranch or blue cheese drizzle.

2. Southwest Veggie Tostadas
Skip the chicken and add roasted corn, sautéed peppers, and black beans for a vegetarian option.

Kitchen Tips & Notes

• Don’t over-bake the tortillas during the first bake—they’ll crisp more in the second round

• Use pre-shredded rotisserie chicken for speed, or shred warm chicken for easier handling

• Set toppings out buffet-style for easy self-serve during parties

• These are best enjoyed right away while the tortillas are crisp

If you’re anything like me, one snack is never enough. These mini tostadas are right at home alongside my Ultimate Restaurant Style Salsa and Cheesy Garlic Herb Pull-apart Bread, two more easy favorites we love serving when friends are over.

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Before You Start

A few quick tips to make game-day prep effortless:

• Have all toppings prepped and chilled before baking

• Line your sheet pan with parchment for easy cleanup

• Serve immediately after baking for the best texture

• These tostadas are meant to be assembled hot, topped fresh, and eaten right away