Jul 14 2026
Restaurants›In Season Harvest Kitchen›Summer Squash Bowl Recipe

Summer Squash Bowl Recipe

Inspired by In Season Harvest Kitchen
Time45m
Serves2

White rice, herb chicken breast, sauteed summer squash, sweet corn mix, carrot shave, shaved red onion, goat cheese

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Ingredients

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Base

Herb Chicken

Vegetables

Toppings

Method

Prepare the Base

  1. 1

    Cook the Rice

    Rinse the white rice under cold water until the water runs clear. In a pot, combine 1 cup of rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the water is absorbed. Fluff with a fork and set aside.

Cook the Herb Chicken

  1. 2

    Season the Chicken

    Pat the chicken breasts dry with a paper towel. Drizzle olive oil over the chicken and sprinkle with mixed dried herbs, salt, and black pepper. Rub the seasoning into both sides of the chicken.

  2. 3

    Cook the Chicken

    Heat a skillet over medium heat. Add the seasoned chicken breasts and cook for 5-7 minutes on each side, or until cooked through and no longer pink in the center. Remove from skillet and let it rest before slicing.

Sauté the Vegetables

  1. 4

    Prepare the Vegetables

    While the chicken is cooking, slice the summer squash into half-moons. If using frozen sweet corn, thaw it in warm water. Shave or grate the carrots and red onion.

  2. 5

    Sauté the Summer Squash and Corn

    In the same skillet used for the chicken, add a little more olive oil if necessary, and sauté the sliced summer squash over medium heat for about 3-4 minutes until tender. Add the sweet corn and cook for an additional 2 minutes. Stir in the shaved carrots and red onion, and season with salt and pepper to taste. Cook for another minute until the vegetables are heated through.

Assemble the Bowl

  1. 6

    Combine the Ingredients

    In a serving bowl, layer the cooked white rice as the base. Top with sliced herb chicken, sautéed vegetables, and crumbled goat cheese. Serve warm.

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