Grilled Summer Veggie Bowl with Lemon-Herb Chicken
Find this recipe here: https://justcook.butcherbox.com/lemon-herb-chicken-bowl/?utm_source=chatgpt.com
This easy, nutrient-packed recipe is perfect for fuelling summer workouts, light enough for warm days, but rich in protein, fiber, and antioxidants.
Ingredients (Serves 2–3)
For the Lemon-Herb Chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
Juice of 1 lemon
2 garlic cloves, minced
1 tsp dried oregano
½ tsp sea salt
¼ tsp black pepper
For the Veggie Bowl:
2 ears of Ontario corn, husked
1 medium zucchini, sliced
1 bell pepper (any colour), sliced
1 cup cherry tomatoes
1 cup cooked quinoa or brown rice
1 small cucumber, chopped (for topping)
2 tbsp feta cheese or a dairy-free alternative (optional)
Fresh parsley or basil for garnish
For the Dressing:
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
½ tsp maple syrup
Salt and pepper to taste
Directions
Marinate the Chicken: In a bowl, mix olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken and marinate for at least 30 minutes (or overnight for best flavour).
Grill the Veggies: Brush corn, zucchini, and bell pepper with olive oil. Grill on medium heat for 8–10 minutes, turning occasionally, until charred and tender. Add cherry tomatoes in the final 3–4 minutes.
Grill the Chicken: Cook the marinated chicken for 6–7 minutes per side or until internal temperature reaches 165°F (74°C). Let it rest before slicing.
Assemble the Bowl: In each bowl, layer cooked quinoa or rice, grilled veggies, sliced chicken, and fresh cucumber. Drizzle with dressing and top with feta and herbs.
Why This Recipe Works
Pre-workout: The balanced carbs and lean protein provide energy without heaviness.
Post-workout: Quinoa, chicken, and veggies help replenish glycogen, repair muscle, and support hydration.
Seasonal: Uses Ontario produce at peak freshness, supporting your body and your local farmers.
