This recipe has quickly become a new lunchtime favorite for me. A rainbow of colors and textures all wrapped up in a sweet and tangy honey mustard vinaigrette. Roasted chicken and vegetables add dense, hearty nutrients. This bowl tastes as great as it will make you feel.
These bowls are also an am great meal prep option, that you can do two ways. Personally, I like to have this bowl warm. So after I prep everything on Sunday, I store it all separately, so I can heat up the chicken and veggies before I throw together my bowls each day, and then toss them with dressing.
However, if you need to make this more accessible on the go, just mix your bowls ahead of time! They taste great cold. Just be sure to layer your cooked food on the bottom, and leave your greens and avocado on top to preserve texture. All you have to do is toss with some dressing when you’re ready to eat.
This is a super versatile recipe that you can easily make vegetarian (swap with chickpeas!) or gluten free, depending on which grain you choose. Here’s to looking forward to lunch!
Chicken and Grain Bowls with Honey Mustard Vinaigrette
- 1 lb chicken breast cut into bite size peices or strips
- 2 tsp dried oregano
- 2 tsp garlic powder
- salt & pepper to taste
- 2 tbsp olive oil (roughly)
- 2 sweet potatoes cubed
- 1/2 red onion roughly chopped
- 1 cup mushrooms chopped
- 5 cups mixed greens*
- 2 cups cooked grains*
- 2 avocados pitted and diced
Honey Mustard Vinaigrette
- 1 1/2 tbsp dijon mustard
- 1 tbsp honey
- 1 splash rice wine vinegar
- 1 tbsp lemon juice
- 1 clove garlic Crushed or minced
- salt & pepper to taste
- 1/2 cup olive oil
- Preheat the oven to 400F.
- Sprinkle 1 tsp of garlic powder, 1 tsp of oregano and a generous amount of salt and pepper on the chicken pieces.
- Heat 1 tbsp of olive oil in a pan over medium-high heat. Cook the chicken until done, about 15 minutes. Remove from heat and set aside.
- In a sheet pan lined with foil, add the sweet potato chunks. Drizzle a tsp of olive oil over, plus a pinch of salt and pepper, and toss everything to coat.
- Put in the oven for about 10 minutes. Then remove, add the onions, drizzle again with a little salt, pepper and oil, toss it around and put it back in the oven for another 5 minutes.
- Remove the tray from the oven again, add the mushrooms, drizzle again with a little salt, pepper and oil, toss it around and put it back in the oven for another 10-15 minutes until veggies are roasted and browning on top.
- To make the dressing: combine all dressing ingrediants in a mason jar or another container with a tight lid and shake vigorously to combine.*
- ASSEMBLY OPTION 1: I like to store the chicken, roasted vegetables, greens and grains in seperate containers in the fridge and combine them all right before eating. When you’re ready to eat, add a bed of greens to the bottom of a salad bowl. Add the crooked grained. Then add the chicken and roasted veggies (I like to zap these in the microwave for about 60 seconds first) and top with avocado. Drizzle over some dressing and toss it all together.
- ASSEMBLY OPTION 2: You can also make this even more hands off. Build your individual bowls all ahead of time on Sunday. But your veggies and chicken on the bottom, then grains and leave your greens and avocado on top. Keep the dressing seperate and toss right before you’re ready to eat!