Grilled Chicken Bowl with Corn and Zucchini Salad

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  Olive oil(120g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic
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  Thyme, Dried(3g)
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  ¾ teaspoon dried basil
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  1¾ teaspoons sea salt
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  ½ teaspoon freshly cracked black pepper
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  Lemon(4g)
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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Worcestershire Sauce(5g)

  Lea & Perrins is the standard. A little goes a long way.

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  Brown sugar(15g)
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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Avocado
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  Mayonnaise, Regular(30g)
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  Lemon Juice, Fresh(25g)
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  Cheese, Feta, Crumbled(120g)
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  Rice, White, Long-Grain(720g)
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  Corn, Sweet, Frozen
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  Zucchini
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  Yellow Onion
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  JalapeñO Pepper

Instructions

1. 1Combine the olive oil, fresh garlic, dried thyme, lemon zest, Dijon mustard, Worcestershire sauce, and brown sugar in a medium bowl. Reserve ¼ cup of this marinade for the dressing, then add the chicken breast to the remaining marinade and toss to coat. Cover and refrigerate for at least 1 hour or up to overnight.
2. 2Cook the white rice according to package directions until tender and fluffy, then set aside.
3. 3Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken breast and cook for 6–7 minutes per side, turning once, until the internal temperature reaches 165°F on an instant-read thermometer and the surface is golden brown. Transfer to a cutting board and let rest for 5 minutes, then slice.
4. 4In the same skillet over medium-high heat, add the frozen corn and cook for 4–5 minutes, stirring occasionally, until heated through and lightly browned at the edges. Transfer to a cutting board and cut the kernels from the cob if using whole corn, or leave frozen kernels as is.
5. 5In a food processor, combine half of the avocado, mayonnaise, fresh lemon juice, and the reserved ¼ cup marinade. Blend until smooth and set aside as dressing.
6. 6In a medium bowl, combine the corn kernels, diced zucchini, diced onion, diced jalapeño, remaining lemon juice, and salt. Toss gently to combine.
7. 7Divide the cooked rice evenly among 4 airtight containers while hot. Top each with sliced chicken, corn and zucchini salad, diced avocado, and crumbled feta cheese.
8. 8Store dressing separately in a small container. Drizzle over bowls just before serving.