Chicken & Grape Grain Bowl
Serves: 2 – 4Course: Meat, Poultry Seafood Entrees
Season(s): Fall
Ingredients
- 2 cups carrot, trimmed & cut into thick (3/4") slices
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 5 tablespoons Greek yogurt
- 3 tablespoons lemon juice
- 2 tablespoons water
- 1 1/2 tablespoons honey
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1 1/2 cups cooked grain (eg, brown rice, quinoa)
- 1 1/2 cups shredded cooked chicken
- 1 1/2 cups seedless red grapes, halved
- 1/4 cup scallions, trimmed & thinly sliced
- 1/2 cup flat leaf parsley, roughly chopped
- 4 cups salad greens in bite-sized pieces
- 1/2 cup sliced almonds, toasted
Instructions
NOTE: This is a "use it up" recipe so some of the ingredients are intentionally left vague so you can take advantage of whatever leftovers/ingredients you have on hand. The added salt is also moderate on the assumption that the cooked chicken and grain have already been salted. Adjust as needed.
Preheat oven to 450°F. Toss the sliced carrots with the olive oil and 1/4 teaspoon of salt until they are well coated. Spread the carrots in a flat baking pan and bake for 15 minutes or until fork-tender. Remove from the oven and allow to cool to room temperature.
Meanwhile, in a small bowl combine the remaining 1/2 teaspoon of salt with the yogurt, lemon juice, water, honey, cumin and black pepper. Whisk to combine.
In a large bowl toss the cooked grain with the shredded chicken, grape halves, scallions and parsley and then with the yogurt dressing. Divide the salad greens among serving bowls and top with the chicken and grain mixture. Sprinkle each bowl with the sliced almonds and serve.
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