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Grilled Veggie & Ranch Bowl

Recipe created exclusively for NAKANO® by Dawn Jackson Blatner, RDN, CSSD

Yield: 2 servings

Ingredients

For the Grilled Veggies and Chicken

  • 8 oz. chicken breast, skinless
  • 2 ears corn, shucked
  • 6 asparagus spears, trimmed
  • 1 organic bell pepper, seeded, cut into 4 large pieces
  • 1 zucchini, cut in half length-wise
  • 1 Tbsp. extra virgin olive oil
  • sea salt, to taste
  • pepper, to taste
  • 4 Tbsp. Cashew Ranch Dressing (recipe below)

For the Cashew Ranch Dressing

  • 1 cup raw, unsalted cashews
  • ¾ cup almost boiling water
  • 3 Tbsp. NAKANO® Natural Rice Vinegar
  • 1 clove garlic, minced
  • ¼ tsp. dried dill
  • ¼ tsp. dried oregano
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • 2 tsp. fresh chives, finely chopped

Directions

  1. Preheat grill to medium heat.
  2. Season chicken breast, corn, asparagus, bell pepper and zucchini with olive oil, sea salt and pepper.
  3. Grill chicken 6-7 minutes per side until internal temperature reaches 165ºF. Grill corn 10-15 minutes, rotating after every pop, until corn is golden. Grill asparagus, bell pepper and zucchini 3-5 minutes per side, until tender.
  4. In food processor, puree cashews, water, NAKANO® Natural Rice Vinegar, garlic, dill, oregano, salt and pepper 3-4 minutes, until creamy. For best results, drizzle water in gradually as food processor is running. Stir in chives.
  5. Separate chicken, corn, asparagus, bell pepper and zucchini evenly into two bowls. Drizzle bowls with Cashew Ranch Dressing.

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