Spring Grain Bowl with Ground Chicken, Asparagus & Carrots
A spring grain bowl with roasted seasonal vegetables, savory ground chicken, and a bright lemon-herb finish. Built around asparagus, carrots, and mushrooms that fit late March well in Washington.
Ingredients
- 365 by Whole Foods Market, Organic Ground Chicken, Step 3, 16 Ounce 1 package 7.99
- Organic Green Asparagus 1/2 bunch, cut into 2-inch pieces 5.54
- Organic Carrot Bag, 16 OZ 2 carrots, sliced 1.69
- Organic Baby Bella Sliced Mushrooms, 8 OZ 1/2 package 3.32
- Organic Shallots 1 small, sliced 4.99
- Lemon 1/2 0.89
- Italian Parsley Bunch 2 tablespoons chopped 1.29
- grain of choice 1 cup cooked farro, brown rice, or quinoa
- olive oil 2 tablespoons
- garlic 1 clove minced
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 425°F.
- Toss asparagus, carrots, and mushrooms with 1 tablespoon olive oil, salt, and pepper. Roast 15 to 20 minutes until tender and lightly browned.
- Meanwhile, cook your grain if not already prepared.
- Heat remaining olive oil in a skillet over medium heat. Add shallot and garlic; cook 1 minute.
- Add ground chicken, season with salt and pepper, and cook 6 to 8 minutes, breaking it up, until fully cooked.
- Squeeze in lemon juice and stir in chopped parsley.
- Assemble bowls with warm grain on the bottom, roasted vegetables on one side, and ground chicken on the other.
- Finish with extra parsley and a little more lemon juice if desired.
Cook time: 40 minutes
Estimated cost: $15-18
Health notes: Balanced bowl with lean protein, fiber-rich vegetables, and whole grains if you use brown rice or farro.
Drink pairing: Sauvignon Blanc