BBQ Chicken and Grilled Corn Rice Bowls with Berry Smashed Avocado

A Summertime Symphony: BBQ Chicken and Grilled Corn Rice Bowls

The aroma of grilling chicken and sweet corn, mingled with the vibrant burst of fresh berries and creamy avocado – that’s the promise of this summery recipe. It's a dish that embodies the essence of a warm evening, a relaxed gathering of friends, or a simple, satisfying meal after a long day. I’m a busy professional, juggling work, family, and a social life, and this recipe has become my go-to for satisfying meals that don’t require hours in the kitchen. The beauty of it lies in its versatility; it’s perfect for a weeknight dinner or a more impressive weekend spread.

The secret to this bowl’s success is the balance of flavors and textures. The smoky char of the grilled chicken, the juicy sweetness of the grilled corn and peaches, the tangy zest of the smashed avocado and berries, and the creamy coolness of the goat cheese all harmonize beautifully. The rice provides a comforting base, absorbing the flavors of the other ingredients and adding a satisfying textural contrast to the juicy chicken and creamy avocado. Each component adds a new layer of taste, making this bowl a true culinary masterpiece.

The Magic of Simplicity

What I love most about this dish is how simple it is to prepare. The ingredients are readily available, and the cooking process is straightforward. The chicken marinates beautifully while the rice cooks, allowing for easy multitasking. Grilling adds a delicious smoky flavor, but you can easily pan-fry the chicken and corn if you don't have a grill. The smashed avocado with berries is a revelation of unexpected deliciousness; the sweetness of the berries complements the creaminess of the avocado perfectly.

Adapting to Your Needs

One of the best things about this recipe is its adaptability. You can easily swap out ingredients to suit your preferences or what you have on hand. Don’t like peaches? Substitute grilled pineapple or bell peppers. Prefer different berries? Use strawberries, blackberries, or a mix. Feeling adventurous? Add a sprinkle of chili flakes for an extra kick. This dish is a blank canvas for your culinary creativity.

More Than Just a Meal

For me, this isn’t just a recipe; it’s a way to unwind after a busy day. The process of preparing the ingredients, the satisfying sizzle of the chicken on the grill, and the final assembly of the bowls are all meditative moments in my day. It's a mindful ritual that allows me to disconnect from the demands of work and connect with the simple pleasure of cooking and eating. And sharing this bowl with loved ones makes it even more special, a moment of shared joy and connection over a delicious and healthy meal. This recipe is more than just food; it's a reflection of my life's balance, a delicious way to reconnect with myself and those I care about most.

Beyond the Recipe: A Culinary Journey

The creation of this recipe reflects my own personal journey as a busy professional who cherishes quality time in the kitchen. Each ingredient chosen, each step in the cooking process, represents a conscious decision towards balance and simplicity. The focus on fresh, seasonal ingredients and the adaptability of the dish are key aspects of my personal culinary philosophy. It's not just about following a recipe; it's about creating a culinary experience that aligns with my lifestyle and enhances my well-being.

I hope you enjoy this recipe as much as I do. It's more than just a meal; it's a celebration of simple pleasures, a moment of mindful cooking, and a delicious way to nourish your body and soul. So, gather your ingredients, fire up the grill, and let the summertime symphony begin!

Step-by-step

• Make the rice. Add the water to a medium size pot, bring to a low boil and add the rice. Stir to combine and place the lid on the pot, then turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely. Let the rice sit on the stove, covered, for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. Stir in the basil + cilantro.
• Meanwhile, preheat the grill to medium high heat.
• Add the chicken to a bowl and toss with the BBQ sauce, apricot preserves and 1 tablespoon olive oil. Thread the chicken on the skewers (or leave the chicken whole). Toss the halved peaches in the remaining olive oil.
• Grill the chicken for 3-4 minutes per side, gently flipping 2-3 times until chicken is cooked through and has light char marks. While the chicken is grilling, grill the peaches for about 2 minutes on each side, or until tender, and grill the corn for about 10 minutes, turning 2-3 times during cooking. You can also use a grill pan or just cook everything on the stove.
• Remove everything from the grill and let cool 5 minutes.
• Meanwhile, add the butter, worcestershire, ancho chili powder, smoked paprika, cumin, cayenne and a good pinch of salt + pepper to bowl. Mix well to combine. Stir in the cilantro and basil. Shuck the corn and rub the herbed BBQ butter all over the corn.
• Add the mashed avocados to a bowl. Stir in the lemon juice, basil and salt to taste. Mix well and fold in the berries.
• To assemble the bowls, divide the rice among 4 bowls or plates. Top each bowl of rice with equal amounts of chicken. Slice the peaches and add them to the bowls. Next add the buttered corn and a large dollop of the avocado/berry mix. Top with the fresh tomatoes and goat cheese. Serve with any remaining BBQ butter. EAT!