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: 1/6 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
Keywords: meal prep, healthy, easy, make ahead, packed lunch, lunchbox ideas, vegetable, fruit