High Protein Grilled Chicken Summer Veggie Bowl
August is all about eating the fresh vegetables that are in abundance. This recipe is super easy and high in protein and fiber. It's August in a bowl! Image: Liza Graves
There’s a certain week in late summer when the farmers’ market feels like it’s showing off. The tomatoes are impossibly sweet, the corn is candy in disguise, and the peppers seem to glow from the inside out. You walk past a bin of basil and, suddenly, you’re that person, holding a bunch up to your face like it’s a bouquet.
This veggie bowl was born out of that exact moment. It’s almost like a salad, but with brown rice instead of lettuce — a perfect addition to my Lazy Girl High Protein Recipe Series this year!
It’s one of those meals that looks and tastes like you planned ahead, but really, it’s the kind you can throw together in the time it takes to scroll Instagram “just for a second” and accidentally watch three reels about organizing your fridge.
The chicken and chickpeas provide protein, the veggies add color and crunch, and a squeeze of lime makes this dish something you’ll want to repeat until the first chill in the air sends you reaching for soup instead.
The best part? You can make it in under 15 minutes — no summer glory wasted.
SB Note: I roasted the chickpeas in today’s recipe, which adds prep and cook time, but you can easily use chickpeas out of the can and keep this under 15 minutes. To roast, simply toss in avocado oil, cumin, salt, pepper, and paprika and roast at 400 degrees for 20 minutes, shaking them around once or twice along the way! OR, if you have an air fryer, you can toss them in for a super-quick crisped-up version that doesn’t dump a bunch of heat into your house!
Lazy Girl Pantry Staples for the Grilled Chicken Summer Veggie Bowl
For this recipe, I always have on hand:
- In August? Corn and tomatoes are ALWAYS on hand. And, cherry tomatoes last a surprisingly long time on the counter.
- Onion
- Limes (I buy a bag and keep them in the fridge)
- Olive oil
- Cumin & smoked paprika
- Rotisserie chicken breast: The key is to remove the meat from the bones before you refrigerate it. That is a MUST. Fun fact: Costco now carries already roasted, de-boned, pulled chicken that’s incredibly versatile. It isn’t quite as flavorful as a rotisserie chicken, but it comes in handy on those busy days!
- Fresh cilantro, always. Basil on occasion.
- Frozen brown rice (three minutes to cook in the microwave)
- Jalapeño peppers
- Keep some Goya chickpeas on hand — you’ll be so sad if the grocery store is out and you need to use another brand.
I don’t always have bell peppers on hand, as I’m married to a guy who absolutely detests them. But I’m keeping them in this recipe. I love them, as do most people! My guy is just super special 😊.
Grilled Chicken Summer Veggie Bowl
Ingredients
- 8 oz rotisserie chicken
- 1.5 cups cherry tomatoes quartered
- 1 yellow bell pepper chopped
- 2 ears of fresh corn
- 1/2 cup onion use red, white, or yellow
- 1 can chickpeas GOYA are the best, hands down
- 1 avocado
- 2 oz goat cheese crumbled
- 1 tbsp olive oil
- 2 limes juiced
- Salt, pepper, cumin, and smoked paprika
- 1 cup cooked brown rice I use Grain Trust, Organic Steamed Rice, Brown
Instructions
- Cut tomatoes, chop bell pepper, jalapeno, onion, and slice corn off the cob.
- In a large bowl, mix tomatoes, peppers, onion, drained chickpeas (you can roast them - see article for details), and avocado.Add olive oil, lime juice, cumin, paprika, salt, and pepper.
- Toss in chopped grilled chicken breast (hot or cold).
- Cook the frozen brown rice
- Place cooked rice in a large bowl and pile everything else on top.
- Sprinkle with two ounces of goat cheese and a little extra finishing salt.
- Serve and enjoy!
Nutrition
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Want more veggies to end your summer? Check out our library of salads and vegetable-forward recipes here!
Liza Graves
As CEO of StyleBlueprint, Liza also regularly writes for SB. Most of her writing is now found in the recipe archives as cooking is her stress relief!
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Clean, healthy, yummy.