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Chicken Grain Bowl Recipe
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My Chicken Grain Bowl is an amazingly tasty dish that brings together protein, grains, and fresh vegetables in a single delicious bowl. This recipe is ideal for a well-rounded lunch or dinner, offering a range of textures and flavors in every bite. If you want to enjoy a chicken bowl, let’s not waste any more time and let’s make my amazing chicken grain bowl recipe.
Assemble and Serve the Chicken Grain Bowl
In individual serving bowls, add a generous portion of the cooled barley as the base.
Top with a portion of the mixed salad.
Add the chopped chicken pieces on top.
Serve with your favorite dressing, such as a homemade vegan ranch dressing for a delightful flavor boost.
Tips for Making the Best Chicken Grain Bowls
Seasonings: Don’t hesitate to try out various seasoning mixes for the chicken that align with your flavor preferences.
Grain Varieties: Replace barley with different grains such as quinoa, farro, or brown rice for a change of taste.
Freshness is Key: Try to find the freshest vegetables you can for optimal flavor and consistency.
Portion Control: Adjust the amounts of each ingredient to suit your dietary requirements and preferences with customizable portions.
Meal Prepping & Storing For Later
Preparation: Get all ingredients (chicken, barley, and vegetables) ready beforehand and store them individually in airtight containers.
Instructions: Put together the bowls right before you eat them in order to keep them fresh.
Refrigerate cooked chicken and barley for a maximum of 4 days to store. To prevent wilting, fresh vegetables should be stored apart from each other.
Ways to Repurpose Leftovers
Chicken Wraps: Utilize remaining chicken and veggies to create a fast and nutritious wrap.
Grain Salad: Mix together leftover barley, diced veggies, and a mild dressing to create a cool grain salad.
Chicken Tacos: Make chicken tacos by filling them with leftover chicken, fresh vegetables, and a bit of dressing.
Vegetable Stir-Fry: Make a vegetable stir-fry by cooking the remaining vegetables with extra seasonings and then serving them over rice or noodles.
Chicken Grain Bowl Recipe
Chicken Grain Bowl Ingredients
Substitution
Note
Chicken Kebabs
- 2 lb chicken thigh, fat trimmed and cut into 2-inch pieces
-
1 tablespoon olive oil or avocado oil
-
1 tablespoon The Fit Cook Land seasoning
Italian seasoning
Get while supplies last as this is the LAST batch!
- 1 teaspoon turmeric
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- pinch sea salt
Salad
-
1/2 cup raw barley
- cooked with 1.5 cups water or low sodium chicken broth
- 2 medium avocados, diced
- 2 cups cherry tomatoes, quartered (about 15)
- 3 cups Romaine lettuce, finely chopped
- 2 cups (red) cabbage, finely chopped
- 1 cup cucumber, slices and/or pieces
- 1 large carrot, grated
- 4 small radish, chopped
How to Make This Chicken and Grain Bowl
Step 1
Prepare the Chicken:
Remove any extra fat from the chicken thighs and slice them into 2-inch pieces.
Mix the chicken pieces with olive oil or avocado oil, The Fit Cook Land seasoning, turmeric, onion powder, garlic powder, and a dash of sea salt in a big bowl. Stir thoroughly to cover the chicken uniformly.
Place a lid on the bowl and allow the chicken to soak in the marinade at room temperature as you get the barley ready and heat up the grill or skillet.
Step 2
Prepare the barley:
Combine 1/2 cup of uncooked barley with 1.5 cups of water or low-sodium chicken broth in a pot.
Heat until boiling, then lower the heat, cover, and let simmer until the liquid is absorbed, for approximately 25-30 minutes.
Take the pot off the heat and allow it to sit, covered, for an additional 10-15 minutes.
Fluff up the barley using a fork and then allow it to cool in the refrigerator.
Step 3
Time to Grill the Chicken:
Put marinated chicken onto skewers before cooking.
Heat the grill to medium-high temperature before cooking the chicken skewers for 15-20 minutes, turning them occasionally until the chicken is cooked and seared.
When using a skillet, make sure to heat it on medium-high. After heating, spray oil and then put in the chicken pieces. Cook the chicken for 15-20 minutes, stirring occasionally until it is seared and fully cooked.
After cooking, be sure to cover the chicken and allow it to rest for 10 minutes. Next, cut the chicken into small pieces for the salad.
Step 4
mixing bowl Get the salad ready:
Mix diced avocados, quartered cherry tomatoes, chopped Romaine lettuce, finely chopped red cabbage, sliced cucumber, grated carrot, and chopped radishes in a big mixing bowl.
Mix the ingredients together thoroughly.
Want more Chicken recipes?
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Chicken Grain Bowl Recipe
Kevin Curry
INGREDIENTS
Chicken Kebabs
- 2 lb chicken thigh, fat trimmed and cut into 2-inch pieces
-
1 tablespoon olive oil or avocado oil
-
1 tablespoon The Fit Cook Land seasoning
- Italian seasoning
- Get while supplies last as this is the LAST batch!
- 1 teaspoon turmeric
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- pinch sea salt
Salad
-
1/2 cup raw barley
- cooked with 1.5 cups water or low sodium chicken broth
- 2 medium avocados, diced
- 2 cups cherry tomatoes, quartered (about 15)
- 3 cups Romaine lettuce, finely chopped
- 2 cups (red) cabbage, finely chopped
- 1 cup cucumber, slices and/or pieces
- 1 large carrot, grated
- 4 small radish, chopped
INSTRUCTIONS
-
Prepare the Chicken:
Remove any extra fat from the chicken thighs and slice them into 2-inch pieces.
Mix the chicken pieces with olive oil or avocado oil, The Fit Cook Land seasoning, turmeric, onion powder, garlic powder, and a dash of sea salt in a big bowl. Stir thoroughly to cover the chicken uniformly.
Place a lid on the bowl and allow the chicken to soak in the marinade at room temperature as you get the barley ready and heat up the grill or skillet.
-
Prepare the barley:
Combine 1/2 cup of uncooked barley with 1.5 cups of water or low-sodium chicken broth in a pot.
Heat until boiling, then lower the heat, cover, and let simmer until the liquid is absorbed, for approximately 25-30 minutes.
Take the pot off the heat and allow it to sit, covered, for an additional 10-15 minutes.
Fluff up the barley using a fork and then allow it to cool in the refrigerator.
-
Time to Grill the Chicken:
Put marinated chicken onto skewers before cooking.
Heat the grill to medium-high temperature before cooking the chicken skewers for 15-20 minutes, turning them occasionally until the chicken is cooked and seared.
When using a skillet, make sure to heat it on medium-high. After heating, spray oil and then put in the chicken pieces. Cook the chicken for 15-20 minutes, stirring occasionally until it is seared and fully cooked.
After cooking, be sure to cover the chicken and allow it to rest for 10 minutes. Next, cut the chicken into small pieces for the salad.
-
Get the salad ready:
Mix diced avocados, quartered cherry tomatoes, chopped Romaine lettuce, finely chopped red cabbage, sliced cucumber, grated carrot, and chopped radishes in a big mixing bowl.
Mix the ingredients together thoroughly.
