Herby Chicken Grain Bowls with Feta Dressing

Arrange 2 racks to divide the oven in thirds. Heat the oven to 425°F. Meanwhile, prepare the vegetables and cook the quinoa and rice.

Line 2 rimmed baking sheets with aluminum foil or parchment paper. Peel 1 pound carrots and cut crosswise into 1/2-thick rounds. Transfer to one of the baking sheets.

Trim the woody ends from 1 pound thick asparagus and cut crosswise into 2-inch pieces. Trim the stem ends and strings from 8 ounces sugar snap peas. Transfer the asparagus and sugar snap peas to the second baking sheet.

Place 2 tablespoons of the extra-virgin olive oil in a small bowl. Finely grate the zest from 1 large lemon into the bowl; reserve the lemon. Finely grate 1 large garlic clove into the bowl. Pick and finely chop the leaves from 4 sprigs fresh parsley until you have 2 tablespoons. Add 2 teaspoons of the parsley to the olive oil mixture and stir to combine; reserve the remaining parsley.

Place 3/4 cup quinoa in a fine-mesh strainer, rinse under cool running water, and drain well. Place the quinoa, 3/4 cup brown rice, and 2 1/4 cups of the water in a medium saucepan. Bring to a boil over high heat. Reduce the heat to low to maintain a simmer. Cover and cook until the grains are tender and the water is absorbed, about 25 minutes. Meanwhile, roast the vegetables and chicken.

Drizzle the asparagus and sugar snap peas with 2 teaspoons of the parsley mixture, season with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper, and toss to coat. Arrange in a single, even layer.

Drizzle the carrots with 1 1/2 teaspoons of the parsley mixture, season with 1/4 teaspoon of the kosher salt and 1/8 teaspoon of the black pepper, and toss to coat. Arrange a single layer around the edges of the baking sheet, leaving space in the center for the chicken. Place 3 boneless, skinless chicken breasts in the center of the baking sheet, drizzle with the remaining parsley mixture, and season with the remaining 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

Roast the chicken and carrots on the lower rack until the chicken begins to turn opaque, about 10 minutes. Add the asparagus and sugar snap peas to the upper rack and continue to roast until the vegetables are brightly colored and tender, and the chicken registers at least 165°F on an instant-read thermometer, about 10 minutes more. Meanwhile, make the dressing.

Crumble 6 ounces feta cheese into a food processor fitted with the blade attachment. Juice the zested lemon until you have 2 tablespoons juice. Add the juice, remaining 1/3 cup water, and remaining 1 tablespoon olive oil to the food processor and process until smooth, scraping down the sides of the bowl as needed, about 30 seconds.

Transfer to a medium bowl. Thinly slice 3 medium scallions. Add the scallions and 1 tablespoon of the parsley to the dressing and stir to combine.

When the grains are ready, remove the pan from the heat. Fluff the grains with a fork, cover again, and let stand for 5 minutes. Meanwhile, thinly slice 4 red radishes into rounds (use a mandoline if you have one). Transfer the chicken to a clean cutting board and thinly slice crosswise.

Taste and season the quinoa-brown rice mixture with kosher salt and black pepper as needed. Divide between 4 bowls. Top with the chicken, carrots, asparagus, sugar snap peas, and radishes. Drizzle with the feta dressing and garnish with the remaining parsley.