A Grilled Chicken Bowl To Make Tonight
This is summertime in a bowl. Our favorite part about this zesty marinated grilled chicken with corn and zucchini salad is the bright avocado dressing that gets drizzled over everything. This has everything you need for a fresh meal on a hot night, and we recommend a sweet treat of Key Lime Pie or Peach Cobbler to round things out.
Ingredients You’ll Need For Our Grilled Chicken Bowl With Veggies
Chicken – We’re marinating and grilling boneless, skinless chicken breasts for this bowl.
Rice – We think our Cilantro-Lime Rice would make a great addition to the flavors in this recipe, but you could also make a basic White or Brown Rice.
Avocado – You’ll need a ripe avocado, or even an avocado that might be a little past its prime.
Marinade – Garlic, dried herbs, lemon, Dijon, Worcestershire, and a touch of brown sugar.
Corn on the cob – We’re grilling whole ears of corn with the chicken, but if you have canned corn on hand, that will work too!
Zucchini, small diced
Red onion, finely chopped
Jalapeño, seeded and finely chopped
How to Make This Easy Grilled Chicken Bowl
Make the marinade. In a medium bowl or large zip-top bag, combine the olive oil, garlic, thyme, basil, salt, pepper, lemon zest, Dijon, Worcestershire, and brown sugar. Set aside ¼ cup of the marinade to use in Step 3 for the dressing.
Marinate the chicken. Add the chicken to the remaining marinade and toss to coat. Cover and let marinate in the refrigerator for at least 1 hour or up to overnight.
Make the avocado dressing. In a food processor or blender, add ½ of the avocado, mayonnaise, 2 teaspoons of the lemon juice and reserved ¼ cup marinade. Blend until smooth.
Grill the corn and chicken. Place the corn and chicken on the grill, cover and cook for 3-4 minutes, or until the chicken is charred and easily lifts off the grill. Cook, turning the corn and chicken until the internal temperature of the chicken reaches 165°F on an instant read thermometer and the corn is tender, 7-8 minutes more.
Rest the chicken. Transfer the chicken and corn to a cutting board. Let the chicken rest for 5 minutes before slicing.
Make the salad. Using a sharp knife, cut the kernels off the cobs. Transfer the corn kernels to a second medium bowl. Add the zucchini, red onion, jalapeño, lemon juice, and salt and toss to combine.
Assemble the bowl. Dice the remaining avocado. Divide the rice among 4 bowls, top with chicken, corn salad, diced avocado and feta. Drizzle with dressing before serving.
How to Store Leftovers + Tips
You can prepare this at the beginning of the week to assemble in the days that follow. We keep the components separate until we’re ready to eat to ensure that all of the textures are as vibrant as they should be.
Leftovers will last in the fridge for three to four days. The chicken can be frozen, but we don’t recommend freezing the rice or salad leftovers–best to eat those as soon as possible after they’re made.
We love the texture and crunch of raw zucchini, but you can also grill the zucchini in this recipe–just make sure it isn’t over cooked.
If you’d like to customize the dressing you can add jalapeño and cilantro.
More Great Bowl Recipes From The Modern Proper
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