To me, summer eating isn’t about complicated techniques; it’s about letting the season do the heavy lifting. This dish was born from a love for the flavours of summer found in our local farmers’ markets. Keeping the seasoning simple allows the flavours of bell peppers, zucchini, juicy tomatoes, and fragrant herbs to shine. My absolute favourite way to cook them is over an open flame on the barbecue. A quick kiss from the grill adds a deep, smoky char without losing any of that vibrant, explosive juiciness you only get from peak-season produce. Seasoned with salt and pepper and paired with herb-marinated chicken, then placed over a bed of fluffy rice and finished with a refreshing mint yogurt sauce. This bowl is everything I love about eating outdoors. It’s fresh and tastes exactly like summer.
Fire-Roasted Chicken & Veggie Bowl
Serves 2
For the Chicken:
- 2 chicken breasts, fillet
- 2 tbsp cooking oil
- 1 tsp garlic powder
- 2 tbsp fresh oregano, chopped (or 1 tsp dried)
- Salt and black pepper to taste
For the Market Vegetables:
- 2 medium zucchini, sliced into ribbons for the grill or half circles for the stove top
- 1 bell pepper (any colour), cut into wide strips
- 2 habanero peppers left whole
- 8-10 cherry tomatoes left whole
- 2 tbsp cooking oil
- Salt and pepper to taste
For the Mint Yogurt Sauce:
- 1 cup plain yogurt
- ¼ cup fresh mint leaves, finely chopped
- 3 cloves garlic, minced
- ½ tsp salt
The Base:
- 1 cup basmati or jasmine rice, following cooking instructions on the package.
Directions
1. Filet the chicken breasts and add oil, oregano, salt, and pepper. Turn on your grill to Medium Heat (350 degrees). Let the chicken sit to marinate while the grill heats up.
2. Following the cooking instructions on your desired rice, prepare one cup of rice to be used for the base of your bowls.
3. Cut veggies then drizzle with oil, salt and pepper.
4. Once your grill is ready, add the chicken and vegetables and cook for 10-15 minutes, flipping halfway, until the chicken reaches an internal temp. of 165 degrees and the vegetables have a slight char.
5. While your chicken is cooking, mix the yogurt, garlic, and mint in a bowl. Set aside.
6. Assemble your bowl! Layer rice with chicken and vegetables and top with a generous dollop of the mint yogurt sauce.
Tip: To keep the vegetables from falling through the grates, cut them larger than you think you need to. You can always chop them down into bite-sized pieces after they are beautifully charred!
