RecipeAI
DashboardDiscoverMeal PlanGroceriesCreateImportRecipe Box
BlogSign InGet Started
Dashboard
Plan
Nutrition
Create
Groceries
Saved
Profile
RecipeAI LogoRecipeAI

AI-powered recipes, meal plans, and nutrition tracking — personalized to your tastes and goals.

Explore

  • Discover Recipes
  • Categories
  • World Cuisines
  • Diets
  • Quick Meals
  • Meal Plans by Diet
  • Kitchen Conversions
  • Calories in Foods

Features

  • AI Recipe Generator
  • Meal Planning
  • Nutrition Tracker
  • Macro Calculator
  • Nutrition Guides
  • Food Diary
  • Recipe Import
  • Pricing

Resources

  • Blog
  • About Us
  • Feedback

© 2026 RecipeAI. All rights reserved.

Cook smarter, eat better.

More recipes like this

  • Grilled Chicken Caprese over Arugula with Polenta Rounds
  • Grilled Chicken Caprese over Arugula with Polenta Rounds
  • Grilled Lemon–Tarragon Chicken Thighs over Warm Asparagus & Cauliflower Rice with Pea Shoots
  • Grilled Lemon‑Herb Chicken over Spring Vegetable Quinoa Salad
  • Grilled Lemon-Garlic Chicken Shawarma Salad over Quick Fluffy Quinoa
  • Lemon-Herb Pan-Grilled Chicken with Warm Quinoa, Shaved Beet & Orange Arugula Salad
  • Browse all recipes →
Grilled Chicken Caprese over Arugula with Polenta Rounds

Grilled Chicken Caprese over Arugula with Polenta Rounds

By MMC

Total: 25 minutes
Gluten-FreeMain CourseSalad

Ingredients

  • 5 oz Grilled chicken breast
  • 1 cup Cooked polenta, sliced into rounds
  • 2 oz Fresh mozzarella
  • 1/2 cup Roasted cherry tomatoes
  • 1 handful Fresh basil leaves
  • 2 cups Baby arugula
  • 1 tbsp Olive oil
  • 1 tsp Balsamic glaze
  • to taste N/A Salt
  • to taste N/A Black pepper

Instructions

1

Preheat a grill pan over medium-high heat. Brush the polenta rounds lightly with olive oil and season with salt and pepper. Grill for about 2-3 minutes on each side until they have grill marks and are heated through.

2

Slice the fresh mozzarella into thin slices. If using 2 oz, divide evenly for each serving.

3

On a large serving plate, arrange the baby arugula as a bed.

4

Place the grilled polenta rounds on top of the arugula.

5

Slice the grilled chicken breast into thin slices and arrange them over the polenta and arugula.

6

Scatter the roasted cherry tomatoes over the dish.

7

Lay the slices of mozzarella on top of the chicken.

8

Tear the fresh basil leaves and sprinkle them over the mozzarella.

9

Drizzle the entire dish with 1 tablespoon of olive oil and 1 teaspoon of balsamic glaze. Add additional salt and pepper to taste.

10

Serve immediately while the polenta and chicken are warm, allowing the mozzarella to gently melt slightly over the top.

Rate this Recipe

How did this recipe turn out? Let others know!

to rate this recipe

Grilled Chicken Caprese over Arugula with Polenta Rounds

By MMC

Gluten-FreeMain CourseSalad
Grilled Chicken Caprese over Arugula with Polenta Rounds - Grilled chicken breast, Cooked polenta, sliced into rounds recipe

This Gluten-Free Main Course Salad recipe is ready in 25 minutes and features Grilled chicken breast, Cooked polenta, sliced into rounds, Fresh mozzarella and other delicious ingredients. Contains 450 calories total.

25 minutes

Ingredients

  • 5 oz Grilled chicken breast
  • 1 cup Cooked polenta, sliced into rounds
  • 2 oz Fresh mozzarella
  • 1/2 cup Roasted cherry tomatoes
  • 1 handful Fresh basil leaves
  • 2 cups Baby arugula
  • 1 tbsp Olive oil
  • 1 tsp Balsamic glaze
  • to taste N/A Salt
  • to taste N/A Black pepper

Instructions

1

Preheat a grill pan over medium-high heat. Brush the polenta rounds lightly with olive oil and season with salt and pepper. Grill for about 2-3 minutes on each side until they have grill marks and are heated through.

2

Slice the fresh mozzarella into thin slices. If using 2 oz, divide evenly for each serving.

3

On a large serving plate, arrange the baby arugula as a bed.

4

Place the grilled polenta rounds on top of the arugula.

5

Slice the grilled chicken breast into thin slices and arrange them over the polenta and arugula.

6

Scatter the roasted cherry tomatoes over the dish.

7

Lay the slices of mozzarella on top of the chicken.

8

Tear the fresh basil leaves and sprinkle them over the mozzarella.

9

Drizzle the entire dish with 1 tablespoon of olive oil and 1 teaspoon of balsamic glaze. Add additional salt and pepper to taste.

10

Serve immediately while the polenta and chicken are warm, allowing the mozzarella to gently melt slightly over the top.

Nutritional Information

Calories per Serving: 450

Rate this Recipe

Your Rating:

Explore More

🥗 Gluten-Free Recipes🥘 More with Grilled chicken breast🥘 More with Cooked polenta, sliced into rounds🥘 More with Fresh mozzarella

Similar Recipes