Colorful Chicken Veggies Power Bowl
For the chicken
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp smoked paprik
1/2 tsp garlic powder
Salt and pepper, to taste
Juice of 1/2 lemon
For the veggies:
1 cup red bell peppers, sliced
1 cup yellow bell peppers, slice
1 cup broccoli florets
1 medium carrot, thinly sliced or shredded
1/2 cup cherry tomatoes, halved
1/2 cup purple cabbage, shredded
1/2 cup cooked quinoa or brown rice (optional, for extra carbs)
For the dressing:
2 tbsp tahini or Greek yogurt
1 tbsp lemon juice
1 tsp honey or maple syrup
1 clove garlic, minced
Salt and pepper, to taste
Water to thin, as needed
Extras (optional):
Avocado slices
Fresh herbs like cilantro or parsley
Toasted seeds (pumpkin or sunflower seeds)
Instructions:
Prepare the chicken:
Mix olive oil, smoked paprika, garlic powder, salt, pepper, and lemon juice.
Rub this marinade over chicken breasts and let sit for 10-15 minutes.
Cook chicken in a hot skillet over medium heat for about 6-7 minutes per side, or until fully cooked. Let rest, then slice thinly.
Cook the veggies:
Steam or lightly sauté the broccoli and carrots just until tender but still crisp.
Keep the bell peppers, cherry tomatoes, and cabbage raw for crunch and color.
Make the dressing:
Whisk tahini (or yogurt), lemon juice, honey, minced garlic, salt, and pepper together.
Add water a little at a time until desired drizzling consistency.
Assemble the bowl:
Start with a base of quinoa or brown rice (if using).
Add your colorful veggies in sections or mixed.
Top with sliced chicken.
Drizzle dressing on top.
Garnish with avocado, fresh herbs, and toasted seeds if desired
.