Roast-Chicken Grain Bowl

Prep Time:
30 mins
Total Time:
1 hr

This recipe leaves little to waste by employing the beet greens in the bulgur and the pan drippings in the vinaigrette. Substitute shredded kale if using loose beets.


  • 10 lemon slices (from 1 ½ 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 ¼ 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 ½ cup)

  • 1 teaspoon Dijon mustard

  • 3 medium carrots, peeled and grated (2 cups)

  • Greek yogurt, for serving


  1. 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.

  2. 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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