Spiced Chicken Grain Bowl with Avocado and Corn

Instructions

Step 1: Preheat the oven to 400°F (200°C).

Step 2: Pat the chicken drumsticks dry and rub them with olive oil, paprika, garlic powder, onion powder, oregano, salt, and black pepper.

Step 3: Arrange the drumsticks on a baking sheet lined with parchment paper.

Step 4: Roast for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown.

Step 5: While the chicken cooks, prepare the pearl couscous or barley according to package directions.

Step 6: If using fresh corn, cook the kernels in boiling water for 3–4 minutes, then drain. If using frozen corn, heat according to package directions.

Step 7: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and black pepper.

Step 8: Divide the chopped romaine lettuce among serving bowls.

Step 9: Add the cooked grains over the lettuce.

Step 10: Arrange the corn, avocado slices, and halved cherry tomatoes around the bowl.

Step 11: Place the roasted chicken drumsticks on top of the grains.

Step 12: Drizzle the dressing evenly over the bowl.

Step 13: Sprinkle with chopped fresh parsley.

Step 14: Serve immediately while the chicken is warm.

Storage and Reheating Tips

Store the chicken, grains, vegetables, and dressing separately in airtight containers in the refrigerator for up to 4 days.

Reheat the chicken in a 350°F (175°C) oven for 10–15 minutes or until warmed through.

Cooked grains can be reheated in the microwave with a splash of water to maintain moisture.

Keep avocado separate and slice fresh before serving to prevent browning.

Store the dressing in a sealed container in the refrigerator for up to 1 week and shake well before using.

This bowl is excellent for meal prep; assemble just before serving for the best texture and freshness.