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Fresh Ultimate One-Bowl July 4th Feast

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A fresh, colorful, and easy one-bowl summer recipe perfect for BBQ parties, featuring grilled chicken, crisp veggies, and a tangy dressing.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g), grilled and sliced
  • 1 tablespoon olive oil (for marinating)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 1 large cucumber, diced (English cucumber preferred)
  • 1 cup fresh corn kernels (about 1 ear of corn, or frozen and thawed)
  • 1 small red onion, thinly sliced (optional)
  • 1/2 cup fresh basil leaves, roughly chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup crumbled feta cheese (optional)
  • 1 avocado, diced
  • Toasted pine nuts or sliced almonds for crunch (optional)

Instructions

  1. In a small bowl, combine 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Rub this mixture all over the chicken breasts. Let it sit for at least 15 minutes (minimum 5 minutes if short on time).
  2. Heat grill or grill pan to medium-high heat. Grill chicken for 6-7 minutes per side until cooked through and internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing thinly.
  3. While chicken cooks, halve cherry tomatoes, dice cucumber, thinly slice red onion, cut fresh corn off the cob, and roughly chop basil leaves. Dice avocado just before assembling.
  4. In a small bowl or jar, whisk together extra virgin olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined. Adjust seasoning to taste.
  5. In a large bowl, combine grilled chicken slices, tomatoes, cucumber, corn, red onion, and basil. Pour dressing over and toss gently to coat evenly.
  6. Fold in diced avocado and sprinkle crumbled feta cheese on top. Add toasted pine nuts or sliced almonds if desired.
  7. Serve immediately. Leftovers can be chilled for up to 2 days; keep avocado and dressing separate and add before serving.

Notes

Let the grilled chicken rest after cooking to keep it juicy. Slice chicken thinly to help it absorb dressing and blend with veggies. Prepare avocado and dressing just before serving to avoid sogginess. Dressing can be shaken in a jar for easy emulsification. Fresh herbs like basil add brightness; mint or cilantro can be used as alternatives.

Nutrition

Keywords: summer recipe, BBQ, one-bowl meal, grilled chicken, fresh veggies, easy recipe, July 4th, picnic, healthy, gluten-free

Find it online: https://forkifyfun.com/fresh-ultimate-one-bowl-july-4th-feast-easy-perfect-summer-recipe-for-bbq-parties/