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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.

Grain Bowls with Chicken and Veggies - a healthy meal in a bowl

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.

Grain Bowls with Chicken and Veggies and Tahini Dressing - a healthy high-protein recipe

These nutrient-packed shredded chicken grain bowls are loaded high with all sorts of delicious ingredients, flavors and textures. For my base I used bulgur wheat but quinoa, freekeh, farro or even brown rice would work.

Chicken Grain Bowls with Avocado and Roasted Veggies - a healthy lunch recipe

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.

Grain Bowls with Chicken, Veggies and Avocado - high protein dinner recipe

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.

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Grain Bowls with Chicken and Veggies - a healthy meal in a bowl
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Grain Bowls with Chicken and Vegetables
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
This protein-packed chicken and roasted veggie grain bowl is drizzled with a creamy tahini dressing and bursting with flavor.
Course: Entree
Servings: 4
Calories: 410 kcal
Author: Liz DellaCroce
Ingredients
  • 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 olive oil
  • salt and pepper to taste
  • 1 avocado pitted and cubed
  • 1 Cara Cara orange - segmented or seedless orange of choice
  • 1/4 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
  • 1/4 teaspoon salt more or less to taste
US Measurements - Convert to Metric
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 Facts
Grain Bowls with Chicken and Vegetables
Amount Per Serving
Calories 410 Calories from Fat 141
% Daily Value*
Total Fat 15.7g 24%
Saturated Fat 1.9g 10%
Trans Fat 0g
Polyunsaturated Fat 13.8g
Cholesterol 60mg 20%
Sodium 1433mg 60%
Total Carbohydrates 43g 14%
Dietary Fiber 11.1g 44%
Sugars 7.8g
Protein 31.3g 63%
* Percent Daily Values are based on a 2000 calorie diet.

Photography by Alejandro Photography // Recipe by The Lemon Bowl

Disclosure: Sunkist has compensated me for my time to develop this recipe. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own. 

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Grain Bowls with Chicken Veggies and Tahini Dressing Recipe - An easy, healthy dinner or lunch perfect for the whole family! - The Lemon Bowl

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Comments

  5. We just finished having a somewhat variation of this since I used what I had in the fridge. Make the Asian inspired turkey thighs in the crockpot as per above, so good and lots of leftovers for during the week and the freezer. My bowl consisted of the turkey, brown rice, roasted yams and broccoli, shredded carrots and purple cabbage and avocado. Of course topped with this amazing tahini sauce of yours. What a hit Liz!! Thank you for your dedication and great ideas. I will keep an eye for the Cara Cara(dear dear in Italian) ..????????

    Reply

  7. Oh my gosh this is heaven in a bowl!!! I’m embarrassed to admit I still haven’t made tahini dressing or sauce like I promised last year. There is something wrong with me!! This looks incredible.

    Reply

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