Herby Chicken Grain Bowls with Feta Dressing are a vibrant and nourishing dish that perfectly captures the freshness and energy of spring. Loaded with roasted vegetables, tender chicken, hearty grains, and a zesty feta dressing, this bowl offers a balanced, flavorful, and satisfying meal for any time of the day.
Why You’ll Love This Recipe
This recipe is a celebration of fresh, seasonal ingredients, combining roasted vegetables with juicy, herb-seasoned chicken and wholesome grains. The creamy feta dressing ties everything together with a burst of tangy, salty flavor. It is easy to customize, ideal for meal prep, and delivers a complete, nutritious meal in one convenient bowl.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 pound carrots (3 large or 6 small)
- 1 pound thick asparagus
- 8 ounces sugar snap peas
- 3 tablespoons extra-virgin olive oil, divided
- 1 large lemon
- 1 large clove garlic
- 4 sprigs fresh parsley
(Additional ingredients typically needed based on standard grain bowl recipes: 1 pound boneless, skinless chicken breasts or thighs, 1 cup cooked grains such as farro, quinoa, or brown rice, 1/2 cup crumbled feta cheese, 1/4 cup Greek yogurt, salt and black pepper to taste, and optional fresh herbs like dill or mint.)
Directions
- Preheat your oven to 400°F (200°C).
- Peel and slice the carrots into sticks. Trim the asparagus and cut into pieces. Trim the sugar snap peas.
- Spread the carrots, asparagus, and sugar snap peas on a baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat.
- Roast the vegetables for about 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
- Meanwhile, season the chicken with salt, pepper, and chopped parsley.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook the chicken until golden brown and cooked through, about 5–7 minutes per side depending on thickness. Let rest before slicing.
- In a blender or small food processor, combine the feta cheese, Greek yogurt, garlic, juice of half the lemon, and a few tablespoons of water. Blend until smooth, adjusting consistency as needed. Season with salt and pepper.
- Assemble the bowls by placing a serving of cooked grains at the base. Top with roasted vegetables, sliced chicken, and a generous drizzle of feta dressing.
- Garnish with additional chopped parsley and lemon wedges, if desired.
Servings and Timing
This recipe yields approximately 4 servings.
Preparation time: 20 minutes
Cooking time: 25 minutes
Variations
- Vegetarian Option: Replace the chicken with roasted chickpeas or tofu for a plant-based version.
- Different Grains: Use couscous, bulgur, or wild rice for a different texture.
- Spicy Dressing: Add a pinch of red pepper flakes to the feta dressing for a spicy kick.
- Fresh Herbs: Mix in fresh dill, mint, or basil for extra flavor.
- Avocado Addition: Top with sliced avocado for added creaminess and healthy fats.
Storage/Reheating
Store the components separately in airtight containers in the refrigerator for up to 3 days.
To reheat, warm the grains and chicken gently in the microwave or in a skillet.
The feta dressing should be stirred well before serving if prepared ahead of time.
FAQs
Can I use a different protein instead of chicken?
Yes, grilled shrimp, salmon, or steak would also pair well with the grains and feta dressing.
What grains work best for this bowl?
Farro, quinoa, brown rice, and couscous all work well and provide hearty bases.
How do I make the feta dressing thinner?
Add more water or a splash of olive oil while blending until the desired consistency is reached.
Can I make this meal ahead of time?
Yes, it is ideal for meal prep. Store the dressing separately to keep everything fresh.
Is there a dairy-free option for the dressing?
You can substitute the feta and yogurt with a dairy-free version or use a vinaigrette instead.
What vegetables can I substitute?
Broccoli, zucchini, and bell peppers can easily replace the carrots or asparagus based on availability.
How do I keep the vegetables crisp?
Roast at a high temperature and avoid overcrowding the baking sheet to ensure they stay crisp-tender.
Should I serve this dish warm or cold?
It can be enjoyed either way, but it is particularly refreshing served slightly warm or at room temperature.
Can I add nuts or seeds?
Yes, a sprinkle of toasted almonds, pine nuts, or pumpkin seeds would add great texture.
How long does the feta dressing last?
Stored in an airtight container in the refrigerator, the dressing will stay fresh for up to 5 days.
Conclusion
Herby Chicken Grain Bowls with Feta Dressing offer a beautiful, flavorful way to celebrate seasonal produce and fresh flavors. With nourishing grains, crisp vegetables, tender chicken, and a zesty dressing, these bowls are as satisfying as they are wholesome, making them perfect for a vibrant lunch, dinner, or meal prep favorite.
Print
Herby Chicken Grain Bowls with Feta Dressing
- Total Time: 35 minutes
- Yield: 4 bowls
- Diet: Vegetarian
Description
Celebrate the fresh flavors of the season with these Herby Chicken Grain Bowls with Feta Dressing! Packed with roasted vegetables, juicy chicken, hearty grains, and a tangy feta dressing, this vibrant, healthy meal is perfect for spring lunches or dinners.
Ingredients
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1 pound carrots (3 large or 6 small), peeled and sliced
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1 pound thick asparagus, trimmed
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8 ounces sugar snap peas, trimmed
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3 tablespoons extra-virgin olive oil, divided
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1 large lemon (zest and juice)
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1 large clove garlic, minced
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4 sprigs fresh parsley, chopped
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1 teaspoon dried oregano
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1 teaspoon salt, divided
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1/2 teaspoon black pepper, divided
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1 1/2 cups cooked grains (quinoa, farro, or brown rice)
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2 cooked chicken breasts, sliced or shredded
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1/2 cup crumbled feta cheese
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1/4 cup plain Greek yogurt
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2 tablespoons milk or water (to thin dressing)
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Additional fresh herbs (like dill or mint) for garnish (optional)
Instructions
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Roast the Vegetables:
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Preheat oven to 425°F (220°C).
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On a large baking sheet, toss the carrots with 1 tablespoon olive oil, half the salt, and half the pepper. Roast for 10 minutes.
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Add asparagus and sugar snap peas, drizzle with another tablespoon of olive oil, and toss to coat. Roast for another 8–10 minutes until tender and lightly caramelized.
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Prepare the Herby Chicken:
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In a small bowl, mix the remaining olive oil, lemon zest, lemon juice, minced garlic, chopped parsley, dried oregano, and a pinch of salt and pepper.
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Drizzle over the cooked chicken and toss to coat.
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Make the Feta Dressing:
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In a blender or food processor, combine feta, Greek yogurt, a bit of lemon juice, and milk or water. Blend until smooth and creamy. Adjust thickness as needed.
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Assemble the Bowls:
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Divide the cooked grains among serving bowls.
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Top with herby chicken, roasted vegetables, and a generous drizzle of feta dressing.
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Garnish with extra herbs if desired.
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Notes
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Feel free to swap in seasonal veggies like zucchini or radishes.
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This recipe is great for meal prep—store components separately and assemble before eating.
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Add sliced avocado or a handful of arugula for even more freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting, Mixing
- Cuisine: American