This meal has a delicious mix of fresh vegetables, avocado, and of course blue cheese. It is so easy to put together especially when you throw it all on the stove top! And it can be a great dish to incorporate whatever veggies are in season!
Ingredients:
1 pound boneless skinless chicken breast or tenders, cubed if using skewers, leave whole if not
1 1/2 cups Italian dressing
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 (optional)
Instructions:
Add the Italian dressing to the chicken, cover and place in the fridge while you prepare the rest of the meal.
Next, Make the rice. While rice is cooking pre heat the grill to medium high heat.
Add the red pepper and zucchini to a gallon size ziplock bag. 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.
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).
Grill the chicken for 3-4 minutes per side, gently 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, or 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.
Remove everything from the grill and let cool 5 minutes. Once cool slice the red peppers into strips and if you have whole chicken breast cut those into cubes.
Add the mashed avocados to a bowl. Stir in the lemon juice, parsley, garlic and 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 blue cheese if desired. Serve warm.
