Mist your stovetop grill with Nonstick Cooking Spray (to taste) and heat it on medium heat. Sprinkle your Chicken Breast (1 pound) with the Salt and Pepper (to taste) and grill for 10-12 minutes per side. Slice the chicken into thin pieces.
Prep your fruits, veggies, and cheese. Slice the Fresh Mozzarella Cheese Ball (7 ounce) and the Corn Kernels (1/2 cup) in half. Thinly slice the Peach (2) and thinly slice the Red Onion (1/4 cup). Roast your Grape Tomatoes (12 ounce) or thaw your frozen corn.
Divide the ingredients equally between three bowls in this order: Fresh Baby Spinach (5 ounce), chicken, peaches, onion, corn, tomatoes, mozzarella, and Fresh Basil Leaf (1/2 cup).
To make the Caprese dressing, whisk the Extra-Virgin Olive Oil (2 tablespoon), Balsamic Vinegar (4 tablespoon), and Garlic Powder (1/2 teaspoon). Add Salt and Pepper (to taste), if desired.
Drizzle your spinach Caprese salad bowls with the dressing. Sprinkle zest from the Lemon (1) on top. Savor it!