Recipes

Heat of the Summer Bowl

HEALTHY MAMA MEAL PREP

FREE FLEXIBLE MEAL PLANNING GUIDE

Resources you'll love

tell me more!

I'm Kris, trained chef, culinary nutritionist and busy mom, here to help you take the stress out of healthy eating with flexible meal planning, simplified meal prep and easy budget-friendly meals.

Meet Kris

THE HEALTHY mama kitchen podcast

find what you're looking for:

Socialize

My love for easy dinner bowls continues in the summer! Often we’ll make big hearty salads, or quinoa bowls with a mix of hot and cold ingredients, like this one!

With satisfying quinoa as the base, chicken for protein (or sub chickpeas for a plant powered bowl), salty mozzarella and veggies two ways (you can swap these out for your favorite grilled/summer veggies- it’s a super versatile bowl!) there are a few components to this bowl- but thankfully, they all come together quickly (the tomatoes and corn only take about five minutes!).

You can easily shortcut this recipe by using pre-cooked chicken or pre-made pesto (my favorite pesto keeps in the fridge for a week!). As always- make it yours!

Make it:

Heat of the Summer Bowl

Serves approximately 4

  • 1 cup dry quinoa
  • Marinated (my greek marinade is my favorite) or rotisserie chicken (chickpeas make a great sub as well)
  • 1 medium zucchini, sliced
  • 1 pint grape tomatoes
  • 1 cup corn kernels, fresh or frozen
  • avocado oil
  • sea salt
  • 1 cup halved small mozzarella balls (ciliegine)
  • pesto to top
  1. Cook quinoa according to package directions. Heat oven to broil.
  2. Heat grill or pan. Grill chicken 5-7 minutes per side if sliced or 8-10 minutes per side if whole thin breast.
  3. Drizzle zucchini with avocado oil and season with sea salt. Grill until soft on both side.
  4. Meanwhile, spread grape tomatoes and corn on a large sheet pan. Drizzle with oil and season with sea salt. Toss to combine. Broil for 5-7 minutes into tomatoes are blistered and corn is turning golden.
  5. Layer bowls with quinoa, chicken, vegetables and mozzarella. Serve topped with pesto.
Print

Heat of the Summer Bowl

Ingredients

Scale

1 cup dry quinoa
1 lb marinated (my greek marinade is my favorite) or 2 cups sliced rotisserie chicken (chickpeas make a great sub as well)
1 medium zucchini, sliced
1 pint grape tomatoes
1 cup corn kernels, fresh or frozen
avocado oil
sea salt
1 cup halved small mozzarella balls (ciliegine)
pesto to top

Instructions

1. Cook quinoa according to package directions. Heat oven to broil.

2. Heat grill or pan. Grill chicken 5-7 minutes per side if sliced or 8-10 minutes per side if whole breast.

3. Drizzle zucchini with avocado oil and season with sea salt. Grill until soft on both side.

4. Meanwhile, spread grape tomatoes and corn on a large sheet pan. Drizzle with oil and season with sea salt. Toss to combine. Broil for 5-7 minutes into tomatoes are blistered and corn is turning golden.

5. Layer bowls with quinoa, chicken, vegetables and mozzarella. Serve topped with pesto.

Did you make this recipe?

Share a photo and tag us @healthymamakris we can’t wait to see what you’ve made!

 

Leave a Reply

Your email address will not be published.

Recipe rating