Grilled chicken and summer veggie bowl





Step 1

In a medium bowl, whisk the lemon juice with the olive oil, coriander and cumin seeds, and crushed red pepper. Divide the marinade into thirds. Arrange the chicken in a shallow baking dish and top with one-third of the marinade. Cover and marinate in the refrigerator for one hour then preheat a grill and brush the grate with oil.

Step 2

Meanwhile, in a medium saucepan, cover the bulgur with two cups of water. Bring to a boil and season with kosher salt. Cover, reduce the heat to low, and simmer until the bulgur is just tender, about 10 to 12 minutes. Fluff with a fork and cover the saucepan with a folded kitchen towel. Place a lid over the saucepan and let the bulgar steam until ready to use.

Step 3

Drain the chicken and pat dry with paper towels; discard the used marinade. Season the chicken with salt and pepper. Wash the baking dish and pour one-third of the reserved marinade into the dish. Grill the chicken thighs covered over high heat, turning once until lightly charred and a meat thermometer inserted in the thickest part registers 160 degrees, about four minutes per side. Dip the chicken in the clean marinade in the baking dish, then transfer to a cutting board. Let it rest for 10 minutes, then slice into ½-inch thick pieces.

Step 4

Grill the zucchini, squash, and red pepper until tender and lightly charred, about 10 to 12 minutes. Transfer the veggies to a carving board and thinly slice them. Fluff the bulger with a fork and fold in the grilled vegetables. Drizzle with some of the remaining one-third of marinade and season generously with salt and pepper.

Step 5

Divide the bulgur and veggies between two shallow bowls and top with the sliced chicken. Garnish with parsley, mint, shaved parmesan, and toasted pine nuts as desired.

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