2 Boneless skinless chicken breasts
Lawreys seasoning salt, to taste
Pepper, to taste
2 Corn on cob
1/2 cup sweet onion, coarsely chopped
1/2 cup red pepper, coarsely chopped
1 avocado, sliced
4 spears asparagus
1 Tablespoon Extra Virgin Olive Oil
Salt, to taste
Pepper, to taste
Garlic powder, to taste
1 cup rice
2 cups chicken broth
Salad dressing of choice – we used Ranch and Thousand Island

Season chicken breast with Lawrey’s and pepper to your liking.  Grill chicken til thoroughly cooked.  Thinly slice.

While chicken is cooking put corn on grill and grill long on all sides to obtain small amounts of char.  When done, use a knife to cut the kernels off the cob.

Marinate asparagus in Extra Virgin Olive Oil, salt, pepper & garlic powder for 15 minutes or so and then place on grill for a few minutes…do not over cook or it will be mushy.  Cut into thirds when done.

Saute onions and peppers just enough to cook through, leaving them tender crisp.  You can either saute on stove top or in a grill pan on the grill.

Cook rice according to package directions.  (I used a microwave cooker…it’s perfect!)

Assemble your bowl:  Rice, peppers & onions, asparagus, corn on the cob, chicken.  Lightly drizzle salad dressing over top and add sliced avocados.

Delicious!

After mixing everything up