Hot Honey Peach Burrata Bowls

Hot Honey Peach Burrata Bowls

This Hot Honey Peach Burrata Bowl is one of my favorite healthy dinner ideas for summer! Made with fresh peaches, sweet corn, and zucchini, it's the perfect way to take advantage of seasonal produce. Tossed with juicy chicken, creamy burrata, hearty farro, fresh basil, and balsamic glaze, every bite is sweet, savory, and satisfying. And I love that these bowls have 35 grams of protein! The entire thing comes together in less than 30 minutes start to finish, making this recipe so perfect for busy weeknights. My family and I love this one!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings Servings

Calories 609kcal

Author Christine McMichael

Equipment

Large Sheet Pan
Large Skillet

Ingredients

Bowls

3 medium peaches halved
2 1/2 cups cooked farro
1 Tablespoon lemon juice
1 teaspoon salt divided
1 1/2 Tablespoons olive oil
2 medium zucchini sliced into half-moons
1 1/2 cups frozen corn kernels
1/2 teaspoon black pepper
2 cups cooked chicken sliced or cubed (rotisserie is great!)
2 burrata balls 8 ounces
1/2 cup fresh basil leaves chopped
1 pinch flaky sea salt for finishing

Hot Honey Dressing

1/2 Tablespoon olive oil
2 Tablespoons hot honey
1 Tablespoon balsamic glaze

Instructions

Preheat the oven to 425 degrees F.
Add the halved fresh peaches cut-side up to a large sheet pan, and spray them with a bit of oil. You may want to line the sheet pan with a little foil to prevent caramelization right on the pan!
Roast the peaches for about 20 minutes, or until they begin to soften and caramelize a bit. Set them aside and cut them down into smaller pieces.
Meanwhile, add the cooked farro to a small glass bowl along with lemon juice and 1/2 teaspoon salt. Mix, then microwave for about 15-30 seconds to warm.
Slice the zucchini, then heat the olive oil in a large skillet over medium-high heat.
Add the zucchini in a single layer and cook undisturbed for 4–6 minutes until charred on one side, then toss and cook 6-8 minutes more. Add in the corn and cook for another 3-4 minutes until lightly browned and starting to pop. Season both with 1/2 teaspoons salt and black pepper.
Add the chicken to the same skillet over medium heat. Warm for 2–3 minutes, tossing gently, just until heated through.
Divide the warmed farro between four bowls. Top each with the charred zucchini, corn, and chicken. Add the peaches to each of the bowls.
Tear each of the burrata balls ball in half and place one half over each bowl. Drizzle generously with the hot honey dressing, dividing it evenly between bowls. Add fresh basil leaves, and a pinch of flaky sea salt. Enjoy!

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