Grilled Chicken Summer Bowl

Isabel S.
Apr 5, 2017
2 min read

This is one of my favorite things to eat. I found the recipe on Pinterest (www.halfbakedharvest.com/california-chicken-veggie-avocado-and-rice-bowls/) last year and made it all the time until it was too cold to grill. This winter I dreamed about it for months, and as soon as it was even close to being warm enough to grill, I made it right away! It has everything you need for a balanced meal in one bowl and is super easy to clean up. I grill everything separately but you could also do these as kabobs! I changed a few of the ingredients around from the original recipe, which I think improved it, but be sure to check out the original recipe too (especially if you love blue cheese).

Ingredients

1 LB chicken tenders

2-3 zucchini

1 large pepper (Use whatever color you like best)

Your favorite type of small tomatoes

1-2 avocados

1-2 lemons

Minced garlic

Fresh basil

Goat cheese (I use Goat Cheese Crumbles from Trader Joe's)

Walnuts

Rice

Salt

Garlic powder

Lemon pepper

Cayenne pepper

Paprika

Directions

Cut zucchini into strips and pepper in half.

Season chicken, zucchini and pepper with salt, garlic powder, lemon pepper, cayenne, and paprika.

Throw everything on a hot grill.

Start rice.

Tip- I usually put my veggies on a little bit sooner than my chicken and cook the chicken about 5 mins per side. Remember small tenders will cook faster, so keep an eye on them. You can also cut everything up and screwer them to make them into kabobs.

For avocado- Mash avocados and add chopped basil, finely minced garlic, lemon juice, salt and pepper (taste as you go)

When everything is grilled how you want it remove and cut into bit sized pieces.

Assemble your bowl with rice on the bottom and add all your ingredients nicely on top- remember you eat with your eyes first, so make it pretty!

Sprinkle with cheese, walnuts and a little more basil and enjoy!