Crispy Lentil and Chimichurri Chicken Grain Bowl with Roasted Red Onion

This vibrant grain bowl brings together crispy roasted lentils, caramelized red onion and tender chicken, all tossed in a bright chimichurri dressing. A creamy chimichurri yogurt sauce adds a cool, tangy finish that ties every bite together.

Perfect for a quick weeknight dinner, this bowl is packed with protein, fiber and fresh flavors. The lentils become golden and crunchy in the oven, while the spinach and grains form a hearty base. It’s a satisfying meal that feels both wholesome and indulgent.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit LentilsView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Drain and rinse lentils; pat very dry with paper towels. Halve, peel and cut red onion into ½-inch wedges. Zest and quarter the lemon.
2. On a baking sheet, toss lentils and onion with a drizzle of olive oil, garlic powder, salt and pepper. Spread in a single layer. Roast on top rack until lentils are browned and crispy and onion is tender, 20-25 minutes.
3. Meanwhile, in a small bowl, combine yogurt, half the chimichurri and lemon zest to taste. Set aside.
4. When lentils and onion have about 5 minutes left, microwave the grain blend according to package directions (usually 1½-2 minutes).
5. In a large bowl, toss together spinach, warmed grains, remaining chimichurri, juice from one lemon wedge, salt and pepper.
6. Divide the grain salad among shallow bowls. Top with roasted lentils and onion and drizzle with creamy chimichurri sauce. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different grain instead of the microwavable blend?

Yes, any cooked grain like quinoa, brown rice or farro works well. Adjust cooking time accordingly.

How do I make this recipe vegetarian?

Simply omit the chicken or replace it with roasted chickpeas or tofu for added protein.

Can I prepare the lentils and onion ahead of time?

Absolutely. Roast them up to 2 days in advance and reheat in the oven or toaster oven before assembling the bowls.