Grilled Chicken And Zucchini Bowls

30 min · 4 servings · beginner · dinner · summer

Charred summer zucchini and sweet corn pile over rice with juicy lemon-herb chicken for an easy weeknight dinner.

Ingredients

• 1½ lb Chicken Breast
• 2 Zucchini, sliced into half-moons
• 2 ears Corn, kernels cut off
• 3 cups Cooked Rice↳ Make it: Cooked Rice
• 1 Lemon, juiced
• 3 cloves Garlic, minced
• ¼ cup Parsley, chopped
• 3 tbsp Olive Oil
• 1 tsp Salt
• ½ tsp Pepper

Steps

1. Prep: Whisk the lemon juice, garlic, 2 tbsp olive oil, salt, and pepper. Toss the chicken breast in half the mixture and let it sit while the pan heats.
2. Cook: Heat a grill pan or skillet over medium-high. Cook the chicken until golden and cooked through, about 6 minutes per side, then rest and slice.
3. Cook: Toss the zucchini and corn kernels with the remaining 1 tbsp olive oil and char in the same pan until tender and spotty brown, about 6 minutes.
4. Finish: Divide the cooked rice among bowls, top with the chicken, zucchini, and corn, drizzle with the reserved lemon dressing, and scatter parsley over the top.