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Winter Grain Bowls with Fire Roasted Tomato Vinaigrette

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!
Prep Time20 minutes
Cook Time20 minutes
Total Time1 hour 10 minutes
Course: Main Dish
Servings: 2 servings

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, ΒΌ 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.