Grain Bowls with Chicken and Veggies - a healthy meal in a bowl
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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.
Course Entree
Cuisine American
Keyword grain bowl
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 410kcal
Author Liz Della Croce


  • 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


  • 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.
  • 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.
  • 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.
  • Drizzle dressing on grain bowls to serve.


Calories: 410kcal | Carbohydrates: 43g | Protein: 31.3g | Fat: 15.7g | Saturated Fat: 1.9g | Polyunsaturated Fat: 13.8g | Trans Fat: 0g | Cholesterol: 60mg | Sodium: 1433mg | Fiber: 11.1g | Sugar: 7.8g