Summer always seems like it's slipping by in a hurry when it's here... And these grilled peach and sweet corn summer grain bowls help keep me going.
These bowls are filled with grilled peaches, sweet corn, avocado, fresh cherries and basil vinaigrette over your favorite al dente grain.
It's truly summer in a bowl and I know you're going to love it!
How to make summer grain bowls
Featured Ingredients
- Peaches: One of summer's best produce items, in my opinion.
- They're sweet as-is, but extra sweet and delicious when cut in half and grilled.
- Sweet corn: Also one of my favorite late summer veggies, sweet corn is the perfect topping for these grain bowls.
- I throw the ears on the grill with the peaches and chicken.
- Grilled chicken: You can make these bowls vegetarian by skipping the chicken, but I like the extra protein the chicken provides.
- Sweet cherries: Cherries add color, juicy texture, an extra burst of sweetness and of course, nutrition, to these summer grain bowls.
- Creamy avocado: Creamy richness that can't be beat! Plus, a dose of heart-healthy fats.
- Ancient grains: Of your choice - wheatberries, quinoa, farro, brown rice.
- The sky is the limit when it comes to grain options.
- Basil vinaigrette: Fresh basil, olive oil, Dijon, white wine vinegar and honey make for the best ever summer dressing.
Step-by-Step Instructions
- Combine all of the dressing ingredients in a blender and puree until smooth. Taste and adjust the seasoning, if necessary.
- Place the dressing in a sealed jar or bowl and into the refrigerator.
- Prepare the grains or rice according to package directions. Fluff and refrigerate until chilled.
- Preheat the grill or grill pan to medium heat.
- Brush the peaches and corn with the olive oil.
- Season the chicken breasts with salt and black pepper. Place the corn and the chicken on the grill and cook 10-15 minutes, turning the corn frequently and flipping the chicken just once (cooking 5 minutes per side).
- During the last 5 minutes of cooking the sweet corn and chicken, add the peaches, flesh side down, grilling until the peaches have grill marks, the corn is tender and chicken reaches 165 degrees.
- Transfer the grilled chicken, corn and peaches to a platter and let sit 5-10 minutes, until cooled.
- Dice the peaches, slice the corn off the cob and slice the chicken into thin strips.
- To make the bowls, divide cooked grains, grilled peaches, corn and chicken, avocado and cherries into 4 bowls.
- Drizzle with basil vinaigrette and serve immediately.
Nutrition Considerations
- To make these gluten free: Choose a gluten free grain, such as brown rice or quinoa. Be sure all other packaged ingredients are gluten free.
- To make these dairy free: This recipe is dairy free.
- To make these vegetarian: Skip the chicken.
- To make these vegan: Skip the chicken and use sugar instead of honey in the dressing.
- To make these nut free: This recipe does not contain nuts. Be sure all other ingredients are nut free.
- To make these egg free: This recipe is egg free.
- To add an additional boost of nutrition: Add a few handfuls of your favorite greens.
Summer recipes to make when it's warm:
- Blackberry Mojitos
- Summer Succotash with Grilled Corn
- Healthy Blueberry Crumble
- Crispy Zucchini Fritters
- Summer Raspberry Cake
- Tomato Jalapeno Salsa
- Mini Healthy Berry Crisps
Grilled Peach and Sweet Corn Summer Grain Bowls
Grilled peach and sweet corn summer grain bowls with chicken, avocado, sweet cherries and basil vinaigrette. It's truly summer in a bowl!
- Prep Time: 20-25 mins
- Cook Time: 15-20 mins
- Total Time: 35-45 mins
- Yield: Serves 6
- Category: Salad
- Method: Stove-Top, Grill
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Basil Vinaigrette:
- 1 cup fresh basil leaves
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ¼ cup olive oil
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
Grain Bowls:
- 1 cup ancient grains, rice or beans
- 2 medium peaches, sliced in half and pitted
- 2 medium ears of corn, husked
- 2 tablespoons olive oil, divided
- 1-pound boneless skinless chicken breasts
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- 1 medium ripe avocado, peeled and diced
- 1 cup sweet cherries, halved and pitted
Instructions
- Combine all of the dressing ingredients in a blender and puree until smooth. Taste and adjust the seasoning, if necessary. Place the dressing in a sealed jar or bowl and into the refrigerator.
- Prepare the grains or rice according to package directions. Fluff and refrigerate until chilled.
- Preheat the grill or grill pan to medium heat. Brush the peaches and corn with the olive oil. Season the chicken breasts with salt and black pepper. Place the corn and the chicken on the grill and cook 10-15 minutes, turning the corn frequently and flipping the chicken just once (cooking 5 minutes per side). During the last 5 minutes of cooking the sweet corn and chicken, add the peaches, flesh side down, grilling until the peaches have grill marks, the corn is tender and chicken reaches 165 degrees. Transfer the grilled chicken, corn and peaches to a platter and let sit 5-10 minutes, until cooled. Dice the peaches, slice the corn off the cob and slice the chicken into thin strips.
- To make the bowls, divide cooked grains, grilled peaches, corn and chicken, avocado and cherries into 4 bowls. Drizzle with basil vinaigrette and serve immediately.
Notes
Meal Prep Tip: To prep for lunches, place salad ingredients in containers and the basil vinaigrette in separate bowls and combine just before eating.
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 381
- Sugar: 13g
- Sodium: 321mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 39mg
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