Grilled Chicken and Potato Summer Bowl
A delicious, healthy and easy summer bowl! Grilled chicken and red Idaho® potatoes seasoned with herbs and spices, combined with grilled corn on the cob, lettuce and a refreshing zesty peach salsa. A yummy meal with no cooking indoors!
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Servings: 3 people
Calories: 556kcal
Ingredients
Grilled Chicken
- 3 tbsp olive oil
- 3 tbsp Litehouse® freeze-dried poultry herb blend
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lbs chicken tenderloin
Grilled Potatoes
- 2 medium red Idaho® potatoes 1-inch cubed
- 1 tbsp olive oil
- 1 tbsp Litehouse® freeze-dried poultry herb blend
- 1 tsp salt
- 1/2 tsp black pepper
Other
- 2 corn on the cob cut in halves or thirds
- 2 medium peaches cubed
- 2 tsp jalapeno minced
- 1 tsp red onions minced
- 2 tsp lime juice
- a pinch of salt
- 3 cups lettuce chopped
Instructions
- In a small bowl, combine the ingredients for the grilled chicken – olive oil, poultry herb blend, salt and black pepper – to create a marinade for chicken.
- Add chicken tenderloins and marinate for at least one hour or up to four hours.
- Heat grill to medium-high heat.
- Toss red Idaho® potatoes in olive oil, poultry herb blend, salt and black pepper. Transfer them to a greased pan or sheet of aluminum foil that will eventually be placed on the grill. Spread out potatoes and avoid overlapping them.
- Place pan/aluminum foil with potatoes on the grill over direct heat. Place corn on the cob directly on the grill and close the lid. Grill for 20-25 minutes turning corn occasionally to ensure corn is fully cooked. Potatoes should be fork tender.
- Move potatoes and corn to the side (indirect heat) to finish cooking. If they are already cooked through at this point, transfer them to a plate and cover with aluminum foil to keep warm.
- Place chicken directly on the heat. Avoid overlapping. Close grill lid and cook 7 minutes on one side, flip, and grill covered for another 7 minutes, or until done and internal temperature reaches 165°F.
- Prepare peach salsa by combining peaches, jalapeño, red onion, lime juice, and salt.
- Slice grilled chicken into strips. Equally divide grilled chicken, grilled potatoes, corn, peach salsa, and lettuce among three bowls.
- Serve and enjoy!
Notes
The ingredients might cook at different speeds depending on the sizes. When each item is done, remove from grill and cover with aluminum foil to keep warm while remaining components finish cooking.
Nutrition
Calories: 556kcal | Carbohydrates: 50g | Protein: 39g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 97mg | Sodium: 1784mg | Potassium: 1692mg | Fiber: 8g | Sugar: 16g | Vitamin A: 1084IU | Vitamin C: 34mg | Calcium: 142mg | Iron: 9mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!