Grilled Chicken & Vegetable Summer Bowl
- Preparation Time: 0
- Ready In: 25 mins
- Serves: 2 people
This is the kind of bowl that looks like you made an effort, but most of it came from a jar and a hot griddle pan. Grilled chicken, charred courgette, creamy butter beans, peppery rocket, smoky romesco sauce, and soft goat’s curd, all piled into one bowl. It’s high-protein, packed with flavour, and doesn’t ask much of you.
Method
- Rub the chicken with olive oil, salt, pepper, and a pinch of smoked paprika if you like. Heat a griddle pan over high heat until smoking. Cook the chicken for 5–7 minutes on each side (depending on thickness) until charred on the outside and cooked through. Rest for a few minutes, then slice.
- While the chicken rests, toss the courgette rounds in a little olive oil and season. Griddle on the same hot pan for 2-3 minutes per side until charred and just tender.
- Divide the rocket between two bowls. Top with the butter beans, artichoke hearts, grilled courgette, and sliced chicken. Spoon over the romesco sauce generously. Add a few spoons of the goat’s curd.
- Drizzle with extra virgin olive oil, add a crack of black pepper, and serve straight away.
Ingredients
For the bowl
2 chicken breasts (or 4–6 boneless thighs)
1 medium courgette, sliced into 5 mm rounds
1 tin Perelló butter beans, drained
6-8 marinated artichoke hearts, halved
A generous handful of rocket
100g goat’s curd (or soft goat’s cheese)
3-4 tbsp romesco sauce (jarred)
Extra virgin olive oil
Salt and freshly ground black pepper
For the chicken
1 tbsp extra virgin olive oil
Salt and pepper
A pinch of smoked paprika (optional)
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