Recipes
Grilled Chicken and Vegetable Bowl
4 servings
1 hour total (Active 30 minutes)
Shopping list
Ingredients
- 1 cup grape tomatoes
- 1 large zucchini
- 1 lemon, for juice
- 1 cup brown rice
- 1 lb chicken fillets
- 2 teaspoons canola oil, divided
- 2 teaspoons garlic-herb seasoning, divided
- 1 large ripe Hass avocado
- 1 (12 oz) jar roasted red peppers
- ¼ cup crumbled feta (or blue) cheese
Steps
- Preheat grill (or grill pan) on medium-high. Halve tomatoes. Slice zucchini into thirds lengthwise. Juice lemon (2 tablespoons). Prepare rice following package instructions.
- Coat chicken with 1 teaspoon oil, 1 teaspoon seasoning, and 1 tablespoon lemon juice (wash hands). Place chicken on grill; cook 4–5 minutes on each side until grill-marked and 165°F. Coat zucchini with remaining 1 teaspoon oil and ½ teaspoon seasoning; cook 2–3 minutes on each side.
- Halve avocado; remove pit and flesh, then mash flesh with remaining ½ teaspoon seasoning and 1 tablespoon lemon juice. Drain peppers. Cut chicken, peppers, and zucchini into bite-size pieces.
- Assemble each bowl by placing ½ cup rice in center. Place roasted peppers, avocados, tomatoes, zucchini, and chicken in piles on top of rice; top with cheese. Serve.
Amount per ¼ recipe serving: Calories 470, Total Fat 16g, Sat Fat 4g, Trans Fat 0g, Chol 70mg, Sodium 460mg, Total Carb 52g, Fiber 7g, Sugars 5g, Protein 30g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 15%