Simple Recipes for Every Day
Grilled Chicken Bowl with Corn and Zucchini Salad
- Serves: 4
- Prep Time: 25 min
- Cook Time: 20 min
Ingredients
- ½ cup extra-virgin olive oil
- 2 garlic cloves, minced
- ½ teaspoon dried thyme
- ¾ teaspoon dried basil
- 1¾ teaspoons sea salt
- ½ teaspoon freshly cracked black pepper
- ¾ teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1½ pounds boneless, skinless chicken breast
- 1 avocado, pitted
- 2 tablespoons mayonnaise
- 5 teaspoons fresh lemon juice (from 2 lemons)
- ½ cup crumbled feta
- 3 cups cooked rice, for serving
Corn & Zucchini Salad
- 3 ears corn, shucked and silks removed
- 1 small zucchini, small diced
- ¼ small red onion, finely chopped
- 1 small jalapeño, seeded and finely chopped
Ingredients
- ½ cup extra-virgin olive oil
- 2 garlic cloves, minced
- ½ teaspoon dried thyme
- ¾ teaspoon dried basil
- 1¾ teaspoons sea salt
- ½ teaspoon freshly cracked black pepper
- ¾ teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1½ pounds boneless, skinless chicken breast
- 1 avocado, pitted
- 2 tablespoons mayonnaise
- 5 teaspoons fresh lemon juice (from 2 lemons)
- ½ cup crumbled feta
- 3 cups cooked rice, for serving
Corn & Zucchini Salad
- 3 ears corn, shucked and silks removed
- 1 small zucchini, small diced
- ¼ small red onion, finely chopped
- 1 small jalapeño, seeded and finely chopped
Method
Make the chicken. In a medium bowl or large zip-top bag, combine the olive oil, garlic, thyme, basil, 1¼ of the salt, pepper, lemon zest, Dijon, Worcestershire, and brown sugar. Reserve ¼ cup of the marinade for dressing.
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.
To a food processor, add ½ of the avocado, mayonnaise, 2 teaspoons of the lemon juice and reserved ¼ cup marinade. Blend until smooth.
Preheat the grill on high. Place the corn and chicken on the grill, reduce the heat to medium-high. 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.
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, remaining 3 teaspoons lemon juice, and remaining ½ teaspoon salt and toss to combine.
Dice the remaining avocado. Divide the rice among 4 bowls, top with chicken, corn salad, diced avocado and feta. Drizzle with dressing before serving.