1 T. olive oil
1/2 cup chopped onion
1 1/2 cups brown rice
1 t. cumin
3 cups chicken broth, MSG free
1 can black beans, rinsed and drained
2 boneless, skinless chicken breasts, organic preferred
1 zucchini, sliced into 1/4” thick rounds
1 red bell pepper, sliced
4 ears of grilled corn on the cob (or substitute 1 1/2 cups cooked corn)
1 avocado, sliced
Fresh cilantro, for garnish,
Ranch Dressing, see recipe below

Add oil to a saucepan over medium heat. Add onion and rice and sauté, stirring
frequently, for 3-5 minutes or until rice begins to get golden brown. Add cumin and
chicken broth. Bring to a boil, reduce heat to low, cover and cook for 20 minutes.
Remove from heat and add black beans, keeping lid on for a few minutes. Remove lid
and fluff gently with a fork. Set aside.

Put chicken in a shallow dish and baste with 1 heaping cup of Ranch Dressing (see
recipe below). Refrigerate for at least 20 minutes.

Grill the zucchini, corn and peppers how you wish: in a grill basket on the grill, or use a
grill pan on the stove.

While the veggies are grilling, add the marinated chicken to the grill over medium heat.
Cook for several minutes, flipping once, until cooked through. Remove to a plate to rest
for 5 minutes before cutting.

Spoon cooked rice into bowls. Top with chopped, cooked chicken, grilled zucchini, bell
peppers, corn and sliced avocado. Garnish with fresh cilantro, if desired.

RANCH DRESSING (vegan)
¼ cup tahini
1 tablespoon white wine vinegar
Juice of ½ a lemon
1 tablespoon fresh parsley
1 tablespoons fresh chives
1 teaspoon dried dill
¼ teaspoon onion powder
¼ teaspoon garlic powder
Pinch of salt
2 pinches of pepper

Add all ingredients to a blender, starting with 3 tablespoons of water. Blend on high until
smooth and creamy. If too thick, add more water 1 tablespoon at a time until you reach
your desired consistency.