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Summer seems like it's slipping by in a hurry... It's like I blinked and summer is halfway over and I don't even know what happened to the first half.  In reality, I'm just being really


Total time

45 minutes

Courses

Dinner


Ingredients

  • 1 cup fresh basil leaves
  • 1 tablespoon white wine vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • supermarket roast chicken, approximately 200g once shredded
  • supermarket roast chicken, approximately 200g once shredded
  • supermarket roast chicken, approximately 200g once shredded
  • 1 cup ancient grain or rice
  • 2 medium peaches, sliced in half and pitted
  • 2 medium ears of corn, husked
  • 2 tbsp oil (divided)
  • 1 lb boneless skinless chicken breast
  • supermarket roast chicken, approximately 200g once shredded
  • supermarket roast chicken, approximately 200g once shredded
  • 1 medium ripe avocado, peeled and diced
  • 1 cup sweet cherries, halved and pitted
  • supermarket roast chicken, approximately 200g once shredded


Method

  1. Make the vinaigrette by combining all ingredients in a blundering and pureeing until smooth. Taste and adjust seasoning, if necessary. Refrigerate. Prepare grains or rice according to package directions. Fluff and refrigerate until chilled. Preheat the grill or grill pan to medium heat. Brush peaches and corn with 1 tablespoon oil. Season chicken breasts with salt and black pepper. Place the corn and the chicken on the grill and cook 10 minutes, turning frequently. Add the peaches to the grill and cook everything for 5 minutes, until peaches have grill marks, the corn is tender and chicken reaches 165 degrees. Let them sit for 5-10 minutes, until cooled. Dice the peaches, slice the corn off the cob and slice the chicken into thin strips. To make the bowls, divide cooked grains, grilled peaches, corn and chicken, avocado, cherries and micro grains into 4 bowls. Drizzle with basil vinaigrette and serve immediately.

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