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Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 1 hr Servings: 4 grain-bowl-card_106_bg_6138982_bkt.jpg
Ingredients Ingredient Checklist 10 lemon slices (from 1 1/2 lemons), plus 1 tablespoon fresh juice 3 tablespoons extra-virgin olive oil, plus more for drizzling 4 bone-in, skin-on chicken-breast halves (2 1/4 pounds total) Kosher salt and freshly ground pepper 1 cup medium-grind bulgur 1 small bunch beets, bulbs peeled and grated, tops shredded 2 shallots, halved and thinly sliced (a heaping 1/2 cup) 1 teaspoon Dijon mustard 3 medium carrots, peeled and grated (2 cups) Greek yogurt, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr Servings: 4 grain-bowl-card_106_bg_6138982_bkt.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Recipe Summary
prep: 30 mins total: 1 hr
Servings: 4
prep: 30 mins
total: 1 hr
prep:
30 mins
total:
1 hr
Servings: 4
4
grain-bowl-card_106_bg_6138982_bkt.jpg
grain-bowl-card_106_bg_6138982_bkt.jpg
Ingredients
Ingredients
- 10 lemon slices (from 1 1/2 lemons), plus 1 tablespoon fresh juice 3 tablespoons extra-virgin olive oil, plus more for drizzling 4 bone-in, skin-on chicken-breast halves (2 1/4 pounds total) Kosher salt and freshly ground pepper 1 cup medium-grind bulgur 1 small bunch beets, bulbs peeled and grated, tops shredded 2 shallots, halved and thinly sliced (a heaping 1/2 cup) 1 teaspoon Dijon mustard 3 medium carrots, peeled and grated (2 cups) Greek yogurt, for serving
Directions
Preheat oven to 450 degrees. Place lemon slices on a rimmed baking sheet; drizzle with oil. Top with chicken; season with salt and pepper. Roast until a thermometer inserted into thickest parts of chicken (avoiding bones) registers 160 degrees, 30 minutes. Whisk 1 tablespoon water into pan juices; reserve. Meanwhile, place bulgur and 1 teaspoon salt in a bowl; add boiling water to cover by 1 inch. Cover and let stand until tender, 20 minutes. Drain.
Heat oil in a skillet over medium-high. Add beet tops, shallots, and a pinch of salt; cook 3 minutes. Stir in bulgur. In a bowl, combine lemon juice and Dijon; whisk in reserved pan juices. Season with salt and pepper. Remove chicken from bones; slice. Divide bulgur mixture among bowls; top with carrots, grated beets, yogurt, and chicken. Drizzle with dressing and serve.
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All Reviews for Roast-Chicken Grain Bowl
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roast-Chicken Grain Bowl
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
