Grain Bowls with Chicken and Vegetables

This protein-packed chicken and roasted veggie grain bowl is drizzled with a creamy tahini dressing and bursting with flavor.

For the final installment of this week’s citrus-themed meal plan, I’m coming at you with something BIG! You might even say I saved the best for last.

These nutrient-packed shredded chicken grain bowls are loaded high with all sorts of delicious ingredients, flavors and textures. We love chicken grain bowls in our house. For my base I used bulgur wheat but quinoa, freekeh, farro or even brown rice would work. You can create bowls with inspiration from around the world such as my Lebanese Rice Bowls, Vietnamese Shrimp Noodle Bowls, Steak Fajita Bowls, or Slow Cooker Banh Mi Rice Bowls.

Of course, grain bowl are all about the toppings so let’s get right to it. You’ll be using the last of the shredded chicken you batch-cooked earlier this week which can be served chilled or heated up. Next, we roast up some Brussels and butternut squash but feel free to use whatever vegetables you have on hand.

For a crunchy texture I’ve thrown in toasted almond slices which pair perfectly with the juicy Cara Cara oranges and creamy ripe avocado chunks. Last but not least, the whole bowl is drizzled with an intoxicatingly delicious tahini-soy vinaigrette. You might want to make a little extra dressing for salads and dippings veggies in all week long. Or eating with a spoon…that works too.

Your fork is waiting.

Grain Bowls with Chicken and Vegetables

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This protein-packed chicken and roasted veggie grain bowl is drizzled with a creamy tahini dressing and bursting with flavor.

Print Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

ServesServes: 4

CourseCourse: Main Dish

CaloriesCalories: 410

Ingredients Method Nutrition Notes

Ingredients

 

US MeasurementsConvert to Metric

 

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• ▢ 2 cups cooked bulgur wheat or quinoa for gluten free bowl
• ▢ 4 servings leftover Asian Citrus Slow Cooker Shredded Chicken
• ▢ 2 cups Brussels sprouts quartered
• ▢ 2 cups peeled and cubed butternut squash or sweet potatoes
• ▢ 1 tablespoon extra virgin olive oil
• ▢ salt and pepper to taste
• ▢ 1 avocado pitted and cubed
• ▢ 1 Cara Cara orange – segmented or seedless orange of choice
• ▢ ¼ cup sliced almonds toasted

Creamy Tahini Dressing

• ▢ 2 tablespoons tahini
• ▢ 2 tablespoons soy sauce low sodium
• ▢ 2 tablespoons lemon juice
• ▢ 2 tablespoons warm water
• ▢ 1 clove garlic grated
• ▢ ¼ teaspoon salt more or less to taste

Instructions

 

1. ▢
   Pre-heat oven to 425 degrees and line a baking sheet with foil. Toss the quartered Brussels and cubed butternut squash with olive oil, salt and pepper then spread in even layer on baking sheet. Roast until tender, 16-18 minutes.
2. ▢
   Begin assembling grain bowls by placing 1/2 cup bulgur wheat in each bowl along with 1/2 cup of the shredded chicken, 1/2 cup roasted veggies and equal parts of the avocado cubes, orange segments and sliced almonds.
3. ▢
   To make the Creamy Tahini Dressing whisk together all ingredients in a small bowl until smooth and creamy. Add a little more warm water if needed. Check for seasoning and adjust accordingly.
4. ▢
   Drizzle dressing on grain bowls to serve.

Nutrition

Calories: 410kcalCarbohydrates: 43gProtein: 31.3gFat: 15.7gSaturated Fat: 1.9gPolyunsaturated Fat: 13.8gTrans Fat: 0gCholesterol: 60mgSodium: 1433mgFiber: 11.1gSugar: 7.8g

Liz’s Notes

These are great for prepping ahead just keep the dressing on the side!

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