Roasted Veggies and Chicken Bowl
Description:
This Roasted Veggies and Chicken Bowl is a healthy, balanced meal packed with colorful roasted vegetables, juicy chicken breast, and a flavorful garlic-herb dressing. It’s ideal for meal prep, lunch, or dinner, and is customizable for various diets.
Time Required:
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Ingredients (4 servings):
For the Bowl:
2 medium chicken breasts (approx. 400g), boneless & skinless
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
Salt & pepper to taste
Vegetables:
1 medium zucchini, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup broccoli florets
1 red onion, sliced
2 medium carrots, peeled and sliced
2 tbsp olive oil
1 tsp Italian seasoning
Salt & pepper to taste
Base:
1 ½ cups cooked quinoa, brown rice, or couscous
Optional Toppings:
¼ cup feta cheese
Fresh parsley, chopped
Lemon wedges
Hummus or tahini drizzle
Instructions:
1. Preheat & Prepare Oven:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Season the Chicken:
Rub chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper.
Place them on one side of the baking sheet.
3. Prepare the Vegetables:
In a large bowl, toss all chopped vegetables with olive oil, Italian seasoning, salt, and pepper.
Spread them evenly on the other side of the baking sheet.
4. Roast Everything:
Roast for 30–35 minutes, flipping vegetables halfway.
Check chicken doneness (internal temp should be 165°F / 74°C).
5. Assemble Bowls:
Slice the roasted chicken.m
In each bowl, add a scoop of grain base, roasted veggies, and sliced chicken.
Top with feta, parsley, and a squeeze of lemon or drizzle of tahini.
Nutritional Information (per serving, with quinoa base and feta):
Nutrient Amount
Calories ~480 kcal
Protein ~38 g
Carbohydrates ~35 g
Dietary Fiber ~8 g
Sugars ~7 g
Fat ~22 g
Saturated Fat ~5 g
Cholesterol ~85 mg
Sodium ~420 mg
Values vary depending on grain used and toppings.
FAQs Can I meal prep this bowl?
Yes! Store components separately or assembled in airtight containers. Keeps 3–4 days in the fridge. Can I use other vegetables?
Absolutely. Sweet potatoes, Brussels sprouts, cauliflower, and asparagus are all great alternatives.
Is it gluten-free?
Yes, if you use quinoa or brown rice. Avoid couscous (contains gluten).
How to make it dairy-free?
Skip the feta cheese or replace it with a dairy-free alternative.
What sauces go well with this bowl?
Tahini dressing, lemon-garlic yogurt sauce, or balsamic glaze are all great additions.
How do I make it vegetarian?
Replace chicken with chickpeas, tofu, or tempeh — season and roast th
e same way.