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To create simple summer chicken and veggie bowls, you need fresh, vibrant ingredients. The main items are boneless, skinless chicken breasts, zucchini, bell peppers, cherry tomatoes, and corn. Each of these adds color and nutrition to your meal. Use two tablespoons of olive oil, garlic powder, and smoked paprika for flavor. Don't forget salt and pepper to taste.

Simple Summer Chicken and Veggie Bowls

Create mouthwatering Simple Summer Chicken and Veggie Bowls with ease! This delightful meal is packed with fresh, vibrant ingredients that come together for a quick and satisfying dish. Learn essential cooking tips, flavorful variations, and presentation ideas to impress your family and friends. Perfect for warm summer nights, these bowls are customizable to fit any taste. Click through for the full recipe and start enjoying this healthy meal today!
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Ingredients
  

2 boneless, skinless chicken breasts

1 zucchini, sliced

1 bell pepper (any color), chopped

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 avocado, diced

Fresh cilantro, for garnish

2 cups cooked quinoa or brown rice

Instructions
 

Prepare the Chicken: Preheat your grill or a grill pan over medium-high heat. Pat the chicken breasts dry with a paper towel and rub both sides with olive oil, garlic powder, smoked paprika, salt, and pepper.

    Grill Chicken: Place the seasoned chicken on the hot grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, let the chicken rest for 5 minutes before slicing it into strips.

      Cook the Veggies: In a large mixing bowl, combine the zucchini, bell pepper, cherry tomatoes, and corn. Toss them with a tablespoon of olive oil, and a pinch of salt, and pepper.

        Sauté: In a skillet over medium heat, add the vegetable mixture. Cook for about 5-7 minutes until the veggies are tender but still crisp. Stir occasionally to ensure even cooking.

          Assemble the Bowls: In each serving bowl, layer 1 cup of cooked quinoa or brown rice at the bottom. Top with the sautéed veggies, sliced grilled chicken, and diced avocado.

            Garnish: Sprinkle with fresh cilantro for an extra burst of flavor and freshness.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Arrange the components in a visually appealing manner with colorful veggies and chicken elegantly layered. Serve with lime wedges on the side for a zesty kick.