We are forever having some type of ‘bowl’ meal for dinner. It just tends to be my go-to for busy nights, mostly because almost anything can be tossed in a bowl, covered in sauce, and be divine. Chicken Vegetable Toss Bowls with Lemon Balsamic Vinaigrette were such a bowl and I was quite happy about it. But I am feeling that you are a bit ‘meh’ about this so DON’T leave…I must convince you…commence your scrolling.
Reasons Chicken Vegetable Toss Bowls Are for You
- Adaptable- as I have mentioned previously with some of my other bowl recipes, bowl meals can work with a variety of ingredients and allow you to pack in those vegetables in a tolerable, might I say, enjoyable?! way because the sauce brings it all together
- Quick- Yep. Your favorite part and mine too. Any given night you will see some type of grain cooked and stored in my fridge and ready to fiber pack any meal. The main reason? For bowl nights…aka 3-4x a week. Even if you don’t do the same, the grain I used in these bowls sets in hot water and is ready to go in 20 minutes or less!
- Healthy- you may not love the idea of veggies and grains, which is understandable, therefore I would like to direct your attention to our ‘sauce’ option today. A delicious vinaigrette made from mostly pantry ingredients and clocking in at a mere 3 minutes to whip up. #winning This is my favorite healthy way to flavor boost any bowl meal and is REQUIRED for a (perfect) bowl meal. Well, only if you want your family to eat it.
- Pretty- wait! Before you judge, just check out what these smart folks had to say about colorful food Basically, different colors trigger our brain and relate those colors to certain nutritious needs. Colors + tasty= happy brain and body #mathishard
“Hoy says the take-away message is that including a variety of colors in one’s diet seems to equal better overall health, especially in relation to produce.” -todaysdietitian.com
If you are still here, then obviously I sucked you in with my facticles and the club of loving-all-colorful-things-in-a-bowl. Welcome! You may now proceed to incorporate bowl recipes into your weekly meal plan for the rest of your days.
All ridiculousness aside, this particular bowl’s vinaigrette is multi-purpose (<-lazy girl points!) and is used as a marinade for the chicken! Marinades seem to be the key to quick flavorful dinners, since your chicken can be tossed in a bag with flavor to set in the fridge the night before or up to 30 minutes before you are ready for it! Either way you are guaranteed to have a dinner with depth of flavor yet without getting complicated and time consuming.
Bowl Recipe Lovers
You know who you are…
And these other recipes are for you:
…woah I really do like bowls.
If you try this recipe, make sure you post a photo on the socials [Instagram|Twitter|Facebook|Pinterest]and use the hash tag #wordslikehoneycomb so we can see! It’s my favorite to see your creations! ?
*I am currently working behind the scenes to get Words Like Honeycomb recipes in the My Fitness Pal recipe archive (EEK! ?) but with your MyFitnessPal account you can add this post url to the recipe adder to find approximate nutritional info*
Marinade/Vinaigrettejuice of one lemon (about 1.5 oz.)
- ¼ tsp. ground black pepper
- ½ tsp. Himalayan salt (or table salt)
- 2 garlic cloves (peeled)
- 2 tbsp. balsamic vinegar
- ¼ cup extra virgin olive oil
Bowl Ingredients12 oz. chicken breast
- 1 cup cooked bulgar (or other small grain)
- 1 cup grape tomatoes (halved)
- 1 small red onion (sliced thinly)
- 1 small cucumber (sliced thinly)
- 15 oz. can red kidney beans (drained)
- Add vinaigrette ingredients to a small food processor and pulse until blended. Add half of vinaigrette to a gallon sized bag with chicken, seal and place in refrigerator for 30 minutes (and up to a day in advance).
- Prepare grains and vegetables and add to a large bowl with the remaining vinaigrette and toss until well combined and set aside (or in the refrigerator if cooler temperature is desired).
- In a skillet over medium heat, cook marinated chicken until cooked through (about 3-4 minutes per side depending on size of chicken). Allow chicken to rest for five minutes and then slice.
- Divide tossed grain salad between 2-3 bowls and top with cooked chicken.