These Winter Grain Bowls with Fire Roasted Tomato Vinaigrette are the perfect weeknight meal! Juicy lemon chicken, garlicky roasted vegetables, and your favorite grain are drizzled with a smoky and sweet vinaigrette that uses Muir Glen Fire Roasted Tomatoes as the base. This recipe can easily be meal prepped and assembled for a quick and delicious weeknight dinner!
Thank you to Muir Glen and The Feedfeed for sponsoring this post! All opinions are my own.
What’s For Dinner?
When I’m looking for something wholesome, interesting, delicious, and simple for dinner, 90% of the time I opt for a grain bowl.
The beauty of this weeknight dinner favorite is that you can pick and choose your ingredients, making it a great option if you’re trying to please multiple tastes. A “choose-your-own-adventure” meal, if you will. And what’s even more beautiful is that fact that the majority (if not ALL) of the components for these grain bowls can be prepped in advance, which means dinner can be on the table…or in the bowl in less than 10 minutes flat.
You’re welcome.
Recently I did a huge grocery haul at my local co-op which had all the goods I could need to make these delicious grain bowls. I love shopping at my co-op for the variety, quality, and seasonality of the products they carry. Also, I love how dedicated these small businesses are to their communities and members! And what’s better is that all 14 ounce cans of Muir Glen Tomatoes are on sale starting January 22, 2020 through February 4th, 2020! At 10 for $10…take my advice and stock up!
Find your local neighborhood co-op and learn more, here!
How to Make a Grain Bowl
Grain Bowl 101: Choose Your Grain
As its title implies, the base for any grain bowl is of course…a grain. But don’t limit your grain bowl dreams! Use any of the following for your base (or a combination of a few!):
- Brown Rice
- Quinoa
- Farro
- Millet
- Cauliflower Rice
- Cous Cous
- Bulgur
I love using a mixture of any of the above to offer a variety of textures and flavors.
Grain Bowl 201: Select Your Veggies
Next up is the veg. I like to roast up a big batch of vegetables on a Sunday to have on hand throughout the week to top salads, tuck in to wraps, and of course – to go in to grain bowls! The vegetables I use are always seasonal, and many times are simply what I have in my refrigerator. I’ll chop them up, drizzle with olive oil, season with salt, pepper, and fresh garlic and roast until fork tender.
Dare you to not eat half the pan when they come straight out of the oven.
Grain Bowl 301: Pick Your Protein
Depending on my mood for the week, I’ll add shredded turkey, roasted chicken, marinated tofu, or grilled salmon for some protein.
Now, a grain bowl wouldn’t be a grain bowl without a few key components.
Grain Bowl 401: The Non-Negotiables
- A big pile of fresh herbs
- Fresh citrus to squeeze on top
- A delectable drizzle, like this Fire Roasted Tomato Vinaigrette!
Grain Bowl Bonus: Fire Roasted Tomato Vinaigrette
This sauce includes a handful of quality ingredients, starting with Muir Glen Fire Roasted Tomatoes. Combined with olive oil, garlic, aminos, and lemon juice, this vinaigrette packs a flavor punch. It’s salty, slightly sweet, acidic, smoky, and absolutely addicting! Equally delicious drizzled over mixed greens, brushed on cooked chicken, or tossed with steamed veggies. This sauce is so versatile – I always make a double batch!
I always choose Muir Glen canned tomatoes for a few reasons:
- They’re organic
- Their model is focused on reducing waste
- They’re dedicated to creating a healthy ecosystem for the pollinators of their tomato plants (bees!)
I also love the variety of tomato products they carry. Whether you’re looking for a rich tomato sauce for homemade pizza night, flavorful fire roasted tomatoes for a steaming batch of chili, or the BEST crushed tomatoes to make a batch of scrumptious sauce for a pan of lasagna, Muir Glen is my go-to!
Made this recipe? Don’t forget to tag #sohappyyoulikedit so I can see what recipes you like most!
Other feel-good recipes to try:
- Kale Caesar Salad
- Perfectly Roasted Brussels Sprouts
- Coconut Curry Chicken Salad
- Greek Burger Lettuce Wraps
Winter Grain Bowls with Fire Roasted Tomato Vinaigrette
Ingredients
For the lemon marinated chicken:
- Juice of half a lemon
- 1/4 Cup + 1 Tbsp olive oil, divided
- 1 tsp Aminos
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1 lb skinless, boneless chicken breast
For the roasted vegetables:
- 1/2 yellow onion, chopped into large pieces
- 2 parsnips, peeled and cut into bite sized pieces
- 1 medium sweet potato, scrubbed and cut into bite sized pieces
- 1 Tbsp olive oil
- 1/2 tsp salt
- 10 grinds Freshly cracked pepper
For the Fire Roasted Tomato Vinaigrette:
- 1 cup Muir Glen Fire Roasted Diced Tomatoes (No Salt Added)
- 1/4 cup olive oil
- 2 tsp freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 tsp Aminos
To assemble:
- 2 cups cooked grains (choose your favorite! Quinoa, farro, cauliflower rice, cous cous, etc.)
- 1/4 cup freshly chopped parsley
- Fresh lemon wedges
Instructions
- In a small bowl, whisk lemon juice, ¼ cup olive oil, aminos, garlic, and oregano together. Add thawed chicken breasts, tossing to coat. Allow to marinate at least 30 minutes. If you marinate for longer than 30 minutes, be sure to place the chicken in the refrigerator.
- Preheat oven to 400 degrees. Combine prepared vegetables on a parchment lined baking sheet. Drizzle with olive oil, tossing with your hands to thoroughly coat each piece with olive oil. Sprinkle with salt and freshly cracked pepper. Roast until fork tender, about 20 minutes.
- Once chicken is done marinating, heat 1 tablespoon olive oil in an oven safe pan (I like to use a cast iron!). Add chicken to pan, cooking on each side for 3-4 minutes until golden and seared. Transfer chicken to 400 degree oven for the last 10 minutes that the vegetables are cooking. Ensure chicken is cooked to 165 degrees.
- As the vegetables are roasting and the chicken cooking, prepare the Fire Roasted Tomato Vinaigrette. In a food processor, combine all ingredients. Blend thoroughly to combine, or until desired consistency is met. I blended mine for about 20 seconds until it was completely smooth.
To assemble:
- In two separate bowls, divide cooked grains. Top with roasted vegetables, cubed cooked lemon chicken, and drizzle with Fire Roasted Tomato Vinaigrette. Garnish with freshly chopped parsley and serve with sliced lemons.