Leftover Roast Chicken and Veggie Grain Bowl
A healthy and filling bowl made with leftover roast chicken, roasted vegetables, and your favorite grain, perfect for a quick and satisfying lunch.
Ingredients
- •1 cup cooked grain (quinoa, brown rice, or farro)
- •1 cup shredded or diced leftover roast chicken
- •1/2 cup leftover roasted vegetables (broccoli, carrots, bell peppers, sweet potato)
- •1/4 cup mixed greens or spinach
- •2 tablespoons dressing of choice (lemon vinaigrette, tahini dressing, or balsamic)
- •1 tablespoon chopped fresh herbs (parsley or cilantro, optional)
- •Salt and freshly ground black pepper to taste
- •Optional: 1/4 avocado, sliced
- •Optional: 1 tablespoon toasted nuts or seeds (almonds, pumpkin seeds)
Dietary Info
Instructions
- 1
If your cooked grain and roasted vegetables are cold, gently warm them in a microwave-safe bowl for 1-2 minutes, or until just warm. The chicken can be served cold or slightly warmed.
- 2
In a large bowl, combine the warmed grain, shredded roast chicken, and roasted vegetables.
- 3
Add the mixed greens or spinach to the bowl.
- 4
Drizzle your chosen dressing generously over all the ingredients.
- 5
Season with salt and freshly ground black pepper to taste. If using, sprinkle with fresh herbs and/or toasted nuts/seeds. Arrange sliced avocado on top if desired.
- 6
Toss everything gently to combine, or serve layered for a visually appealing bowl. Enjoy immediately!
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