I’m in Love with Bowls (of food…)!

I hosted a large party last summer and where bowls were the theme of our meal. I enlisted each guest to  bring something to put in the bowl and we created a buffet line out of it. It was so easy, so much fun, and everyone raved about it. So I’m revisiting that idea now and I’m loving it!

It is a great way to serve an easy meal packed with nutrition, hitting every food group. This week I will be showcasing 3 different bowl ideas I have made and they are all amazing. You can mix and match pretty much any way you like, making it all vegetarian or adding protein if desired. I have been super busy lately so the bowl I am posting today was almost fully made the day prior and served the next day. So super easy and boy did it taste good!

The base of this bowl is a Brown Rice Medley from Trader Joe’s. I cook the rice in 1/2 chicken broth and 1/2 water to enhance the flavor and to have the same profile as my bowl since my protein is roast chicken breast. I also roast sweet potatoes, brussels sprouts, shallots and leeks with a little olive oil, salt and pepper. I do the same with the chicken breasts but add some thinly sliced lemons on top when I roast them. What pulls this dish all together is the Toasted Hazelnut Gremolata served on top. It is the perfect finish adding the “Wow” factor to my Roasted Chicken and Vegetable Bowl with Hazelnut Gremolata!

What I loved about serving it the next day was that it was so easy and not only did it not lose flavor, but I was able to enhance it in how I reheated the items. I popped my bowl with the rice medley in the microwave for a quick hit to heat it up. The chicken breast, I sealed in foil and reheated in my toaster oven, keeping it juicy and tender. The vegetables were reheated in a frypan in a little hot olive oil giving them an extra blast of caramelization. The only item I made on the day I served was the gremolata, which will easily last another day in the fridge for leftovers.

So go ahead and start making your own bowls. It’s really fun! Just start with a grain in the bottom of the bowl, add some veggies, a protein and a sauce to pull it all together. You’ll be amazed at how it helps you utilize whatever you have on hand and makes a wonderful, complete meal all served in a bowl!

Roasted Chicken and Vegetable Bowl with Hazelnut Gremolata

Serves 4

  • 2 boneless skinless chicken breasts
  • 1/2 sliced lemon
  • 1 cup brown rice medley (or other grain)
  • 1 1/4 cups chicken broth
  • 1 1/4 cups water
  • 1 tablespoon butter
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 2 shallots, slivered
  • 1 leek, sliced (white and light green parts only)
  • 1 lb. brussels sprouts, trimmed and halved or quartered depending on size
  • 1 lb. sweet potatoes, peeled and cut into 3/4″ cubes
  • Kosher salt and freshly ground pepper
  • 1 cup parsley, finely chopped
  • 1 clove garlic, finely chopped
  • zest of one lemon
  • 1/2 cup hazelnuts, toasted, skinned and chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon Kosher salt
  1. Preheat the oven to 400°.
  2. In a small saucepan, bring the chicken broth and water to a boil. Add the butter and rice medley and bring back to a boil. Cover and simmer for 30-40 minutes or until the liquid is absorbed and the rice is tender. Keep covered to stay warm.
  3. Place the chicken breasts in a small casserole dish and top with one teaspoon olive oil and season with salt & pepper. Lay the lemon slices on top of the breasts. Place the dish in the oven and cook for about 20 minutes or until they reach an internal temperature of 165°. Set aside and keep warm.
  4. At the same time, place all of the vegetables on a baking sheet covered with one tablespoon olive oil and toss to coat. Season with salt and pepper. Roast with the chicken for 20-30 minutes or until tender crisp and lightly browned, turning once half way through. Keep warm.
  1. Mix the parsley, garlic, lemon zest and hazelnuts in a small bowl. Add 2 tablespoons of olive oil and 1/2 teaspoon salt. Mix together.
  2. To serve, place the rice in one half of the bowl. Slice the chicken breasts in 1/2″ slices and place 1/2 of each breast on top of the rice. Spoon the vegetables in the bowl on the opposite side. Top with the hazelnut gremolata and garnish with additional parsley if desired.
  • This dish can easily be made ahead storing the chicken, rice and vegetables separately. Make the gremolata the day that you serve, so it will be fresh and will last another day stored in the refrigerator for leftovers.

(click here) for printable recipe

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