603 Summer Bowl

Grilled Chicken & Peach Summer Bowl Recipe.

Smoky, sweet, and savory—the 603 Sauce takes center stage in this easy, gut-friendly grain bowl. Think grilled peaches, charred chicken, and a drizzle of bold flavor.

Yield: 2 bowls

Servings: 2 people

Time: ~40 minutes (includes marinating)

Ingredients:

• 2 boneless skinless chicken breasts

• Salt & pepper to taste

• 1 tbsp olive oil

• 2 tbsp East Coast Sauces 603 Sauce (plus more for drizzling)

• 1 ripe peach, halved and pitted

• 1 cup cooked quinoa (or brown rice)

• 1/2 avocado, sliced

• 1/4 cup crumbled goat cheese or feta

• 1 handful arugula or mixed greens

• Optional: chopped fresh mint or basil for garnish

Instructions:

1. Marinate the chickenCoat the chicken breasts with olive oil, salt, pepper, and 2 tbsp of 603 Sauce. Let marinate for at least 30 minutes (or overnight for extra flavor).

2. Grill the chicken & peachesHeat your grill (or grill pan). Cook the chicken 5–6 minutes per side until internal temp hits 165°F. While the chicken rests, grill the peach halves cut-side down until lightly charred (about 2 minutes).

3. Build your bowlIn two bowls, add a base of quinoa or brown rice. Top with sliced grilled chicken, grilled peaches (sliced), avocado, goat cheese, and arugula.

4. Drench with PurposeDrizzle extra 603 Sauce on top, garnish with fresh herbs, and serve immediately.

Coastie Tip

This bowl is also amazing with shrimp, tofu, or even pork tenderloin. And don’t sleep on tossing some nuts or seeds for crunch.