Picnic Bowl Recipe

Prepare and marinade chicken

Pat chicken dry with paper towels. In a small bowl combine 2 tbs olive oil, paprika, garlic powder, onion powder, cumin, oregano, cayenne, 1 tsp salt and 1/2 tsp black pepper. Rub mixture evenly over both sides of the chicken breasts. Let sit 10–15 minutes at room temperature or refrigerate up to 2 hours.

Blacken and rest

Heat a large cast-iron skillet or heavy pan over medium-high heat until very hot (about 3–4 minutes). Add a thin coating of oil or wipe with oil. Place chicken in the pan and cook 4–6 minutes without moving until a dark crust forms. Flip and cook another 4–6 minutes until internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5–7 minutes, then slice into strips or bite-sized pieces.

Rinse quinoa in a fine-mesh sieve under cold water until water runs clear. In a small saucepan bring 2 cups water (or broth), 1 tsp olive oil and 1/4 tsp salt to a boil. Add quinoa, reduce heat to low, cover and simmer 15 minutes, or until liquid is absorbed. Remove from heat and let sit covered 5 minutes. Fluff with a fork and keep warm.

While quinoa cooks, trim and dice zucchini and yellow squash into 1/2-inch pieces. Heat 1 tbs olive oil in a skillet over medium-high heat. Add zucchini, squash and diced red pepper, season with 1/2 tsp salt and 1/4 tsp black pepper and sauté 4–6 minutes until tender-crisp and lightly browned. Add cherry tomatoes in the last minute just to warm; stir in optional 1 tsp lime juice. Remove from heat and set aside.

If using fresh corn, char briefly on a hot skillet or grill 3–4 minutes until lightly browned and cool slightly. In a bowl combine corn, finely chopped red onion, chopped cilantro, minced jalapeño (use less for milder), 1 tbsp lime juice, 1/4 tsp salt and a pinch of black pepper. Taste and adjust seasoning. Chill briefly if desired.

Char the jalapeño whole over an open flame, under a broiler, or in a hot skillet, turning until skin is blackened on all sides (about 5–8 minutes). Place in a bowl and cover with plastic wrap for 5 minutes, then peel and roughly chop, discarding seeds for less heat (or keep some seeds for more heat). In a blender or food processor combine charred jalapeño, 1/2 cup ranch dressing, 2 tbs chopped cilantro, 1 tsp lime juice and 1/4 tsp salt. Blend until smooth. Taste and adjust seasoning; thin with 1–2 tsp water if too thick.

If using store-bought crispy fried onions, reserve until assembly. For homemade, thinly slice 1 small onion, toss with 2 tbs flour and a pinch of salt, shallow-fry in 1/2 inch oil over medium-high heat until golden and crisp, drain on paper towels and season lightly with salt.

To assemble four picnic bowls: divide 4 cups chopped romaine among 4 bowls (about 1 cup per bowl). Top each with 1/4 cup cooked quinoa (about 1 cup total divided), a generous scoop (about 1/4–1/3 cup) of summer vegetable medley, 2–3 tbs corn salsa, sliced blackened chicken (about 4 oz chicken per bowl total from the 1 lb), and a sprinkle of crispy onions (about 2 tbs). Add avocado slices if using. Drizzle 1–2 tbs charred jalapeño ranch over each bowl or serve on the side. Garnish with lime wedges and additional cilantro if desired.

Serve warm or at room temperature. Leftovers: store components separately in airtight containers up to 3 days; dress just before serving.