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Grilled Veggie and Ranch Bowl

Servings 2

Ingredients

  • 8 ounces skinless chicken breast
  • 2 ears corn shucked
  • 6 asparagus spears trimmed
  • 1 organic bell pepper seeded and cut into 4 large pieces
  • 1 zucchini cut in half lengthwise
  • 1 tablespoon extra-virgin olive oil
  • sea salt to taste
  • pepper to taste
  • 4 tablespoons Cashew Ranch Dressing recipe below
  • Heat grill to medium.
  • Season chicken breast corn, asparagus, bell pepper and zucchini with olive oil, sea salt and pepper.
  • Grill chicken 6-7 minutes per side internal temperature reaches 165 F. Grill corn 10-15 minutes, rotating after every pop, until corn is golden. Grill asparagus, bell pepper and zucchini 3-5 minutes per side, until tender.
  • Separate chicken corn, asparagus, bell pepper and zucchini evenly into two bowls. Drizzle bowls with Cashew Ranch Dressing.
  • Cashew Ranch Dressing
  • Makes: 1 cup
  • 1 cup raw unsalted cashews
  • 3/4 cup almost-boiling water
  • 3 tablespoons Nakano Rice Vinegar – Natural or Nakano Organic Rice Vinegar – Natural
  • 1 clove garlic minced
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 tablespoons finely chopped fresh chives

Instructions

  • Heat grill to medium.
  • Season chicken breast, corn, asparagus, bell pepper and zucchini with olive oil, sea salt and pepper.
  • Grill chicken 6-7 minutes per side, internal temperature reaches 165 F. Grill corn 10-15 minutes, rotating after every pop, until corn is golden. Grill asparagus, bell pepper and zucchini 3-5 minutes per side, until tender.
  • Separate chicken, corn, asparagus, bell pepper and zucchini evenly into two bowls. Drizzle bowls with Cashew Ranch Dressing.

Notes

Note: Bowl leftovers can be refrigerated for up to four days.
Cuisine: Mexican
Keyword: healthy