Grilled Chicken & Veggie Bowls with Cashew Ranch Dressing

Is there anything better than grilled vegetables in summer? Why yes, there is. Grilled vegetables topped with a creamy, dairy-free cashew ranch dressing of course!

This recipe was created by Dawn Jackson Blatner, star of ABC’s “My Diet Is Better Than Yours,” author of Superfood Swap, and a registered dietitian and nutrition consultant for the Chicago Cubs. Dawn knows that dairy isn’t required to make amazing healthy salad toppings. She even makes her salad dressing free of mayonnaise!

This grilled veggie bowl recipe with photo was shared with us by Mizkan.com. 

Special Diet Notes: Grilled Veggie Bowls with Cashew Ranch Dressing

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, and optionally paleo.

Dawn Jackson Blatner

Grilled Chicken & Veggie Bowls with Dairy-Free Cashew Ranch Dressing

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This is the perfect dish for summer, but you can cook the chicken and vegetables on the stove top if it isn't grilling season.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 2 servings + 3/4 cup leftover dressing

Course: Entree

Cuisine: American

Calories:

Ingredients Method

Ingredients

  

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Cashew Ranch Dressing

• 1 cup raw unsalted cashews
• ¾ cup almost-boiling water
• 1 clove garlic minced
• 3 tablespoons natural rice vinegar like Nakano
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• ¼ teaspoon dried dill
• ¼ teaspoon dried oregano
• 2 tablespoons finely chopped fresh chives

Grilled Veggie Bowls

• 8 ounces skinless chicken breast
• 6 asparagus spears trimmed
• 2 ears corn shucked
• 1 organic bell pepper seeded and cut into 4 large pieces
• 1 zucchini cut in half lengthwise
• 1 tablespoon extra-virgin olive oil
• Sea salt to taste
• Black pepper to taste
• 4 tablespoons Cashew Ranch Dressing recipe below

Method

 

Cashew Ranch Dressing

1. In a food processor or blender, puree the cashews, water, garlic, rice vinegar, salt, pepper, dill, and oregano for a few minutes, or until creamy. For best results, drizzle water in gradually as the machine is running.
2. Stir in the chives. Leftover dressing can be refrigerated in an airtight container for up to seven days.

Grilled Veggie Bowls

1. Heat your grill to medium.
2. Season the chicken breast, corn, asparagus, bell pepper and zucchini with olive oil, sea salt (about 1/2 teaspoon total) and pepper (about 1/4 teaspoon total).
3. Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165ºF.
4. Meanwhile, grill the corn for 10 to 15 minutes, rotating after every pop, until golden. And grill the asparagus, bell pepper and zucchini for 3 to 5 minutes per side, or until tender.
5. Divide the chicken, corn, asparagus, bell pepper and zucchini evenly into two bowls. Drizzle each bowl with 2 tablespoons of the Cashew Ranch Dressing.
6. Note: Bowl leftovers can be refrigerated for up to four days.

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