Grilled Chicken and Vegetable Bowls




As the weather gets a bit cooler, I still hang on to grilling season. My husband and I have been experimenting with these high protein “bowls” that contain huge flavor but are high in nutritional value. You really can’t go wrong with grilling vegetables after brushing them with delicious garlic dressing! I have my recommendations for this recipe below, but feel free to experiment with whatever your favorite grilled vegetables may be. Keep it simple and pack as much vegetables as you can to make it rewarding for both your body and your taste buds.

1 lb. grilled chicken, sliced into tenders
1 zucchini, cut lengthwise about 1/8 inch thick
1 red bell pepper, sliced
½ cup grape tomatoes
½ button mushrooms, sliced
2 cups cooked rice
Garlic dressing
2 cloves garlic, grated
1 tablespoon fresh parsley, chopped
¼ cup olive oil
Salt and pepper
½ lemon juiced
Guacamole (optional) *See recipe under Chicken Fajita Bowl*

1. Prepare the rice as directed followed by preparing the vegetables and chicken into correct size and set aside.
2. Make the garlic dressing whisking together all ingredients. Brush the garlic dressing onto the vegetables then onto the chicken. If using a propane grill, create a foil basket by taking a large piece of foil, place the vegetables in the center, and fold up the edges. If using an electric grill or cast iron grill over the stove, as long as it is a non-stick surface, the vegetables can grill on that directly. Let the grill warm up then place the vegetables on the grill. Maintain the grill at medium to high heat and cook until the vegetables are tender. Remove vegetables and cover. Grill the chicken until fully cooked, turning once, for about 5-7 minutes.
3. Assemble the bowl, beginning with rice followed by chicken and vegetables. Top with guacamole if desired.


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