summery bowl + appetizer:)

archive, fitspo

Have you been wanting to make a healthy summer meal? If you answered yes…..here it is!! This is so flavorful and yummy, plus it fills you up-no more midnight snacking!! This meal serves 4 and is ready in less than an hour!! recipe for the bowl is from half baked harvest!! Check them out for A+ food:)

 

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WHAT YOU NEED:

 

appetizer:

8-10 figs, fresh

Handful of walnuts*

Around 8 palm sized slices prosciutto

¼ cup goat cheese, crumbled*

*used in bowl

Instructions: lay out all your ingredients on a small plate or platter and eat!!

viola!!
viola!!

 

main (the bowl):

 

chicken

  • 1 pound boneless skinless chicken breast or tenders, cubed if using skewers, leave whole if not
  • 1/4 cup olive oil
  • 4 cloves garlic, minced or grated
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon smoked paprika
  • 1/4 cup fresh parsley, chopped (may sub 1 tablespoon dried)
  • 1/4 cup fresh basil, chopped

rice, veggies, & avocado

  • 1 1/2 cups jasmine or basmati rice
  • 3 cups water
  • 2 red pepper, cut into fourths
  • 1 zucchini, sliced into 1/4 inch rounds
  • 1 tablespoon olive oil
  • salt + pepper
  • 2 avocados, mashed very well
  • juice of 1 lemon
  • 1/2 cup fresh parsley, chopped
  • 1 clove garlic, minced or grated
  • salt + pepper, to taste
  • 1 pint grape tomatoes, halved
  • 1/4 cup walnuts, toasted
  • 1/2 cup blue cheese, crumbled (I used goat cheese)

 

Instructions:

 

*If your skewers are bamboo: soak them in water 30 minutes before you grill

 

In a big bowl, mix the olive oil, garlic, onion powder, pepper, cayenne, smoked paprika, parsley and basil. Add the chicken and toss well. Cover and put in the fridge while you make the rest.

 

Make the rice. Add the water to a medium size pot. Bring to a low boil and then add the rice. Stir at a medium heat for 5 minutes. Then cover the pot for another 5. Test the rice before you drain it to make sure it’s not too hard.

 

Pre-heat the grill to a medium high heat.

 

Add the red pepper and zucchini to an XL Ziploc bag (gallon size). Add 1 tablespoon of olive oil and a pinch of salt and pepper. Seal the bag and shake well so the veggies are coated with olive oil.IMG_2919

 

 

Remove the chicken from the fridge and if using skewers, skewer the chicken (or if you do not have skewers you can leave the chicken whole and cut after grilling). I SUGGEST SKEWERS!!

 

 

Grill the chicken 3-4 minutes per side, flipping 2-3 times until chicken is cooked through and has light char marks. While the chicken is grilling, grill the zucchini for about 4 minutes on each side/until tender and the red peppers for about 5 minutes flipping once or twice during cooking. *You may also use a grill pan to do this or even just cook everything on the stove.IMG_2935

 

 

Remove everything from the grill and let it cool for 5 minutes. Once it’s cool slice the red peppers into strips and if you have whole chicken breast cut those into cubes.IMG_2939

 

 

Add the mashed avocados to a bowl. Stir in the lemon juice, parsley, garlic, salt and pepper to taste. Mix well.

 

 

To assemble the bowls, divide the rice among 4 bowls or plates. Top each bowl of rice with equal amounts of chicken, grilled peppers and zucchini. Add a large dollop of the avocados and then add the fresh tomatoes and walnuts. Sprinkle with goat cheese and serve warm!!

 

 

Thanks for reading. hope you decide to make this meal at home!!IMG_2950

If you liked this, go check out our other food bowl posts:

ACAI BOWLS
AVOCADO&SWEET POTATO BOWL

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xoxo, e&ebarelybasiclogo2

 

post by : ELLA:)