This lemon garlic chicken bowl feels like the beginning of summer in ever way and I am far too excited about it. It’s got lemon garlic marinated chicken thighs, creamed corn, fresh tomatoes, and sumac marinated onions. Everything about it is fresh and bright and I am obsessed.

This dish is the last part of my mini-series all about bowls that taste good and make your body feel good. A win-win all around. There is something about eating a meal out of a shallow bowl that just makes it taste better. I don’t know what it is but I eat out of shallow bowls every chance I get. And I promise this one is so good. You’ll be making it all summer long, and it will just get better and better as the summer goes on (as summer produce gets better and better!).

ingredients needed for this lemon garlic chicken bowl

other recipes you will love

• thai basil pork bowl
• grapefruit and avocado salmon bowl
• couscous and chicken meatball bowl
• herby chicken meatball bowl

lemon garlic chicken bowl

5 from 1 vote

print recipe pin recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Main Course

Servings 3 – 4 servings

ingredients

  

lemon garlic chicken thighs

• 1.5 lb boneless skinless chicken thighs
• 2 tbsp olive oil
• juice and zest of one lemon
• 3-4 garlic cloves grated
• 1 tbsp brown sugar
• 1 tsp salt
• 1 tsp dried parsley
• 1/2 tsp onion powder

marinated tomatoes

• 1 cup cherry tomatoes
• 1 tbsp olive oil
• 1/2 tbsp white balsamic vinegar
• 1/2 tsp salt
• 1/4 cup fresh basil torn

sumac marinated onions

• 1 shallot or 1/4 red onion
• 1 tsp olive oil
• 1/2 tsp white balsamic vinegar
• 1/4 tsp sumac
• pinch of salt

creamed corn

• 1 tbsp olive oil
• 2 cloves of garlic minced
• 2 15 oz cans of corn drained (or about 3 cups of fresh corn)
• 1/2 tsp onion powder
• pinch of salt to taste
• 1/2 cup heavy cream
• 1 cup mozzarella cheese shredded
• 1/2 cup parmesan cheese shredded

instructions

 

• Begin by prepping the chicken. Add all the ingredients for the chicken thighs to a bowl or Ziploc bag: the chicken thighs, olive oil, lemon juice and zest, grated garlic, brown sugar, salt, dried parsley, and onion powder. Mix until well combine. Transfer to the fridge for at least 30 minutes, or up to 24 hours.
• While the chicken marinates, start on the tomatoes. Slice the cherry tomatoes in half and transfer to a bowl. Add the olive oil, white balsamic vinegar, and salt. Stir to combine. Add the fresh basil. Set aside to let the tomatoes marinate and soak in those flavors.
• For the onions, thinly slice the shallot (or red onion) and transfer to a small bowl. Add the olive oil, white balsamic vinegar, sumac, and salt. Toss until well coated, then set aside.
• Now back to the chicken. Set a cast iron skillet over high heat (the chicken can also be cooked on a grill!). Add the olive oil and let it heat up until hot. Add the chicken and let it cook for 3-4 minutes on each side, until the internal temp hits 165F. Transfer to a cutting board and let it rest for 5-10 minutes.
• While the chicken rests, make the creamed corn. Add the olive oil and minced garlic to a large pan over medium heat. Let the garlic cook through, about 1-2 minutes.
• Add the corn, onion powder, and salt. Stir to combine and cook for 1-2 minutes until the corn is warmed through. Add the heavy cream, mozzarella, and parmesan cheese. Stir until well combined and until the cheese is fully melted.
• To plate, add the chicken, corn, and tomatoes to a bowl. Top with the marinated onions and enjoy!