Fiery Southern Grill Lunch Bowl

Allergens

Gluten-free (unless using gluten-containing Worcestershire sauce)

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite
• sized pieces 1 large sweet potato, peeled and cubed 2 ears of corn, shucked and halved 1 small red onion, thinly sliced 1 cup cherry tomatoes, halved 4 cups mixed baby greens 1/2 cup crumbled feta cheese 1/2 cup chopped fresh cilantro 1 avocado, sliced Spicy Peach BBQ Sauce: 1 cup peach preserves 1/3 cup apple cider vinegar 1/4 cup Worcestershire sauce 1/4 cup hot sauce (adjust to taste) 2 tablespoons brown sugar 1 teaspoon smoked paprika Salt and pepper, to taste

Instructions

1. In a small saucepan over medium heat, combine all Spicy Peach BBQ Sauce ingredients. Stir until well combined and bring to a simmer. Remove from heat and set aside.
2. Preheat your grill to medium high heat. Grill the chicken pieces for 5 7 minutes per side or until fully cooked through. Brush with Spicy Peach BBQ Sauce during the last few minutes of cooking. Remove from the grill and set aside.
3. While the chicken is resting, place sweet potato cubes in a microwave safe dish and cook on high for 3 4 minutes or until tender. Set aside.
4. Grill corn halves, turning frequently, for about 5 minutes or until slightly charred. Remove from the grill and set aside.
5. In a large bowl, combine baby greens, cherry tomatoes, red onion, and feta cheese. Toss with half of the Spicy Peach BBQ Sauce.
6. Assemble each lunch bowl by dividing the salad mixture into four bowls. Top with grilled chicken pieces, sweet potatoes, and corn. Add a few slices of avocado and sprinkle with chopped cilantro. Serve with additional Spicy Peach BBQ Sauce on the side.

Chef’s Insight

Use a blend of baby greens to ensure variety in flavor and color.

Notes

[Insert Additional Notes Here]