Grilled Chicken Bowl with Corn and Zucchini Salad

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  0.5 cup Olive oil

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

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  2 Garlic(6g)
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  0.5 tsp Thyme, Dried
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  0.8 tsp ¾ teaspoon dried basil
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  1.8 tsp 1¾ teaspoons sea salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  0.8 tsp Lemon
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  1 tsp Mustard, Dijon

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

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  1 tsp Worcestershire Sauce

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

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  1 tbsp Brown sugar
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  1.5 lbs Chicken Breast, Boneless Skinless

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

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  1 Avocado(150g)
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  2 tbsp Mayonnaise, Regular
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  5 tsp Lemon Juice, Fresh
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  0.5 cup Cheese, Feta, Crumbled
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  3 cup Rice, White, Long-Grain
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  3 Corn, Sweet, Frozen(270g)
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  1 Zucchini(196g)
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  0 Yellow Onion(28g)
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  1 JalapeñO Pepper(14g)

Instructions

1. 1In a medium bowl, whisk together the olive oil, minced garlic, dried thyme, dried basil, sea salt, black pepper, lemon zest, Dijon mustard, Worcestershire sauce, and brown sugar. Reserve ¼ cup of this marinade in a separate small bowl for the dressing. Add the chicken breast to the remaining marinade, toss to coat, cover, and refrigerate for at least 1 hour or up to overnight.
2. 2Preheat your grill to medium-high heat (about 400°F). Remove the chicken from the marinade and grill for 6–7 minutes per side, turning once, until the internal temperature reaches 165°F and the surface is golden with light char marks. Transfer to a cutting board and rest for 5 minutes, then slice.
3. 3While the chicken grills, cut the kernels from the 3 ears of corn directly into a large bowl. Add the small-diced zucchini, finely chopped red onion, and finely chopped jalapeño. Drizzle with 3 teaspoons of the fresh lemon juice, season with a pinch of sea salt, and toss gently to combine.
4. 4Mash or dice half of the avocado and stir it together with the mayonnaise and the reserved ¼ cup marinade to form a creamy dressing. Dice the remaining avocado half and set aside for topping.
5. 5Stir the remaining 2 teaspoons of fresh lemon juice into the dressing and adjust seasoning to taste.
6. 6Divide the 3 cups of cooked rice evenly among 4 airtight meal-prep containers. Top each with sliced chicken, a portion of the corn and zucchini salad, diced avocado, and crumbled feta.
7. 7Store the dressing in a separate small container. Drizzle over each bowl just before serving.