Grilled Chicken & Veggie Bowls with Dairy-Free Cashew Ranch Dressing
Prep time
Cook time
Total time
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.
Recipe type: Entree
Cuisine: American
Serves: 2 servings + ¾ cup leftover dressing
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)
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 ½ teaspoon total) and pepper (about ¼ 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.
Recipe by Go Dairy Free at