¼cupcrumbled feta cheeseoptional, omit for Whole30
Cut the peaches into large chunks, discarding the pits. Add the peach chunks, along with the garlic, vinegar, olive oil, and ¼ teaspoon salt to a blender or food processor. Blend on high until very smooth.
Pour ¼ cup dressing into a large baking dish or zip-top bag. Add the chicken, cover, and marinate in the refrigerator for at least 30 minutes or up to 4 hours. Reserve the remaining dressing for drizzling over the finished bowls.
Heat an outdoor grill or indoor grill pan to medium heat. Remove the chicken from the marinade, discarding any extra.
Scrape excess marinade off the chicken, then grill, flipping once, until the chicken reaches an internal temperature of 165, about 14 minutes. Remove from the grill and allow to rest for 5 minutes.
Drizzle the zucchini slices and onion with olive oil and sprinkle with ¼ teaspoon salt, tossing to coat. Grill, over medium heat until softened and brown, about 5 minutes, flipping once.
Slice the chicken into thin strips. Assemble the bowls by dividing the quinoa/cauliflower rice, chicken, zucchini, and onion between 4 bowls. Drizzle with the remaining dressing, then sprinkle with basil and feta, if using.
Make a double batch of the Peach Dressing and store it, covered, in the fridge for up to 5 days. It’s good drizzled on just about anything!Serve the chicken, veggies, and quinoa separately on a plate, with the dressing on the side, for resistant eaters.Swap in any veggies you like for the zucchini and sweet onion.