Best Roast Chicken Grain Bowl Recipes

Roast-Chicken Grain Bowl image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 10

10 lemon slices (from 1 1/2 lemons), plus 1 tablespoon fresh juice
3 tablespoons extra-virgin olive oil, plus more for drizzling
4 bone-in, skin-on chicken-breast halves (2 1/4 pounds total)
Kosher salt and freshly ground pepper
1 cup medium-grind bulgur
1 small bunch beets, bulbs peeled and grated, tops shredded
2 shallots, halved and thinly sliced (a heaping 1/2 cup)
1 teaspoon Dijon mustard
3 medium carrots, peeled and grated (2 cups)
Greek yogurt, for serving

Steps:

Preheat oven to 450 degrees. Place lemon slices on a rimmed baking sheet; drizzle with oil. Top with chicken; season with salt and pepper. Roast until a thermometer inserted into thickest parts of chicken (avoiding bones) registers 160 degrees, 30 minutes. Whisk 1 tablespoon water into pan juices; reserve. Meanwhile, place bulgur and 1 teaspoon salt in a bowl; add boiling water to cover by 1 inch. Cover and let stand until tender, 20 minutes. Drain.
Heat oil in a skillet over medium-high. Add beet tops, shallots, and a pinch of salt; cook 3 minutes. Stir in bulgur. In a bowl, combine lemon juice and Dijon; whisk in reserved pan juices. Season with salt and pepper. Remove chicken from bones; slice. Divide bulgur mixture among bowls; top with carrots, grated beets, yogurt, and chicken. Drizzle with dressing and serve.

Grain Bowls with Chicken, Spiced Chickpeas, and Avocado Recipe image

Provided by Anna Stockwell

Time 20m

Yield 4 servings

Number Of Ingredients 18

2 teaspoons olive oil
1 (15.5-ounce) can chickpeas, drained, rinsed, patted dry
½ teaspoon ground cumin
⅛ teaspoon cayenne pepper
¼ teaspoon kosher salt
1½ cups parsley leaves
¾ cup mint leaves
1¼ cups extra-virgin olive oil
6 tablespoons fresh lemon juice
1 teaspoon honey
½ teaspoon kosher salt
4 cups cooked quinoa, farro, barley, or brown rice
4 cups shredded cooked chicken (from 1 [2½-pound] rotisserie chicken)
2 mini seedless cucumbers, halved, sliced
2 avocados, halved, pitted, sliced
4 cups watercress or baby arugula
½ cup pickled red onions
4 teaspoons toasted sesame seeds

Steps:

Heat oil in a large skillet over medium. Cook chickpeas, cumin, and cayenne, shaking to coat, until heated through. Increase heat to medium-high and cook, shaking occasionally, until chickpeas are golden brown and crisp, about 10 minutes. Transfer to paper towels and season immediately with salt.
Meanwhile, pulse parsley and mint in a food processor until finely chopped. Add oil, lemon juice, honey, and salt and pulse to combine.
Toss quinoa with ½ cup dressing in a large bowl. Divide among serving bowls. Toss chicken with ¼ cup dressing in same large bowl. Arrange chicken, cucumbers, avocados, and watercress over quinoa. Top with chickpeas, pickled onions, and sesame seeds. Serve remaining dressing on side for drizzling.