Season 600g chicken breast, cut into bite-sized pieces, with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder.

Melt 2 tablespoons butter in a pan over medium heat.

Add the seasoned chicken pieces and cook for 6–8 min, or until they are golden brown and fully cooked.

Set the cooked chicken bites aside.

Wash 2 medium tomatoes and dice them into small cubes.

Slice 1 ripe avocado.

Arrange the diced tomatoes, avocado slices, and 1 cup Mozzarella di Bufala mini balls on a plate.

Drizzle with 2 tablespoons balsamic vinegar and 1 tablespoon olive oil.

Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Place the cooked chicken pieces alongside the avocado caprese salad.

Garnish with fresh 6 basil leaves for a burst of extra freshness.