Chicken Bowl
intro
A protein-packed, balanced one-bowl meal with juicy spiced chicken, roasted veggies, fluffy quinoa, and bright lemon-tahini dressing, perfect for fast, satisfying weeknight eating.
Ingredients
Steps
Cook fluffy quinoa
Rinse 180g dry quinoa under cold running water for 30 seconds, then add to a small saucepan with 360ml (2 cups) water and 0.5 teaspoon (3g) kosher salt. Bring to a rolling boil over medium-high heat, then reduce heat to the lowest setting, cover tightly, and simmer for 15 minutes until all water is fully absorbed. Remove from heat, keep covered, and let rest for 5 minutes before fluffing with a fork.
Season roast vegetables
Preheat oven to 200°C (400°F). On a parchment-lined rimmed baking sheet, toss 250g cubed sweet potato and 300g broccoli florets with 30ml (2 tablespoons) olive oil, 0.5 teaspoon (3g) kosher salt, and 0.25 teaspoon (0.5g) black pepper until evenly coated, then spread into a single, uncrowded layer.
Season chicken thighs
Pat 680g trimmed boneless, skinless chicken thighs completely dry with paper towels, then rub all surfaces with 15ml (1 tablespoon) olive oil, smoked paprika, garlic powder, remaining 0.5 teaspoon (3g) kosher salt, and remaining 0.25 teaspoon (0.5g) black pepper, pressing spices firmly to adhere to the meat.
Roast chicken and veggies
Push the seasoned vegetables to one half of the prepared baking sheet, then arrange the seasoned chicken thighs in a single layer on the empty half. Roast for 20 minutes at 200°C (400°F), until chicken reaches an internal temperature of 74°C (165°F) and vegetables are tender with light crispy, caramelized edges. Remove from oven and let chicken rest for 5 minutes before slicing into 2.5cm thick strips.
Make tahini dressing
In a small mixing bowl, whisk 80g unsalted tahini, 45ml fresh lemon juice, and 30ml cold water continuously for 30 seconds until completely smooth, with a light, pourable consistency similar to heavy cream. Taste and add a tiny pinch of salt if needed.
Assemble chicken bowls
Divide the cooked quinoa evenly between 4 wide serving bowls, topping each portion with a 25g handful of baby spinach, sliced roasted chicken, roasted sweet potato and broccoli, and 37g halved cherry tomatoes. Drizzle 2 tablespoons (30ml) of tahini dressing over each bowl just before serving.
Tips
2.This recipe works beautifully for meal prep: store cooked quinoa, chicken, roasted vegetables, and dressing in separate airtight containers in the refrigerator for up to 4 days, assembling bowls just before eating to prevent soggy spinach.
3.If your tahini dressing is too thick to drizzle, stir in extra cold water 1 teaspoon at a time until it reaches a smooth, pourable consistency; avoid adding too much water at once to prevent runny dressing.
OMG this roasted chicken grain bowl is a total game changer for my weekly Sunday prep! The chicken came out so juicy even after 3 days in the fridge, and the avocado-lime drizzle is *chef’s kiss*. My partner even asked if we can have this every other week, no complaints here!
Made this for a quick weeknight dinner last night when I didn’t feel like firing up the grill, and wow. The char on the roasted corn? *Chef’s kiss* I did add a little extra chili powder to the chicken rub because I like a kick, and it worked perfectly. SO good.
My kids loved this! I was worried the farro would be too chewy for my 7 year old but he gobbled it up and asked for seconds. I swapped the cherry tomatoes for roasted sweet pepper bits because that’s what I had on hand, and it still slapped. 10/10 easy weeknight win.
Wait this is listed as easy difficulty but I swear it took me closer to 50 minutes total? Maybe I’m just slow at chopping veggies lol. Flavor was incredible though, brought leftovers for lunch today and all my coworkers asked for the recipe.
Brought this to our neighborhood block party potluck last weekend and it was gone in 20 minutes flat! I doubled the recipe, added a little crumbled feta on top, and people were raving. So easy to scale for a crowd, will absolutely be making again.
I’ve been in a total dinner rut lately and this pulled me right out! The grain blend was nutty, the chicken was perfectly seasoned, and the whole thing felt light but filling enough after a long work day. I didn’t have any arugula so I used baby kale, worked like a charm.
Solid weeknight recipe. I used quinoa instead of the recommended farro because that’s what I had in the pantry, and it was still really tasty. Only note is I’d add a little more lime juice to the dressing next time, it was a touch too creamy for my taste.
Perfect high protein post-workout meal! I tracked the macros and it’s right in my sweet spot for lean protein, complex carbs, and healthy fats. I did skip the cotija to cut a little sodium, and it was still packed with flavor. Will be a staple in my rotation.
As someone who burns toast 90% of the time, I was shocked how easy this was to pull off! The chicken was perfectly cooked, no raw spots, no burnt edges, even I couldn’t mess it up. My roommate thought I ordered takeout lmao
I made this with tofu instead of chicken for my vegetarian husband, and it was so good! I pressed the tofu, cubed it, and tossed it in the same chicken rub before roasting, and it had the same amazing savory flavor. 10/10 flexible recipe.
Eh, it was fine. I felt like it was missing a little something, maybe a crunch element? I added tortilla strips on top the second time I made it and that helped a lot. Good base recipe, easy to tweak to your taste.
Made this for my grandkids when they visited last weekend, and even my pickiest 10 year old granddaughter ate every bite! I used a mix of brown rice and quinoa instead of farro because that’s what I keep in my pantry, and it was a hit. Love that it’s not loaded with heavy sauces, feels fresh.
Paired this with a crisp hazy IPA last night and it was the perfect match. The bright lime in the dressing cut through the beer’s hoppiness so well, and the roasted chicken was juicy enough that I didn’t even feel like I needed an extra sauce. Will be making this for our next game night.
This recipe is perfect for my 4-day work week prep! I portion it out into glass containers on Sunday, grab one on my way out the door each morning, and it heats up perfectly in the office microwave. No sad desk lunch here!
I made this after a long day hiking in the Adirondacks last weekend, and it hit the spot. I used leftover rotisserie chicken I had in the fridge to cut down on cook time even more, and it still tasted amazing. Such a flexible, tasty recipe.
I know this is a dinner bowl but I ate it for brunch today with a fried egg on top, and it was life changing. The runny yolk mixed with the lime dressing? *Chef’s kiss* 10/10, will be doing this every weekend from now on.