This is one of my favorite ways to enjoy the tastes of summer, a cross between a salad and a stir fry, bowls fall somewhere in the middle and are an excellent way to pack a ton of flavor into 1 meal, enjoy hot or cold.
1/2cup hot Under The Kilt infused maple syrup ( sub regular maple syrup)
1/4cup balsamic vinegar
1/4cup olive oil
1 tbsp chopped chives
1/2 tsp salt
1/4 tsp pepper
Rub the chicken thighs with two tablespoons of olive oil and generously sprinkle with Hot Under The Kilt seasoning, place on the grill and cook until the chicken reaches an internal temperature of 168F
Place the corn, mushrooms, and jalapeno slices on the grill, using a grill mat, turning often until cooked.
Rub the asparagus Spears with olive oil and grill until cooked.
Remove the kernels from the corn, and slice the chicken.
Divide the brown rice between two bowls, remove the kernels from the corn and add to the bowl, place the mushrooms beside the corn, followed by the diced tomatoes and avocado. Place the asparagus Spears on top.
Add the sliced chicken, add a generous amount of sauce to each bowl and sprinkle with a bit more Cajun seasoning.