Herby Chicken and Roasted Veggie Bowl
Description:
This vibrant, nutrient-packed bowl features tender, herb-marinated chicken paired with colorful roasted vegetables. The combination of garlic, fresh herbs, and olive oil brings a fragrant, savory flavor to the chicken, while the veggies roast to caramelized perfection. Served over your choice of grains or greens, this bowl is perfect for meal prep, lunch, or a wholesome dinner.
Servings: 2–3 bowls
Prep Time: 15 minutes
Marinating Time: 30 minutes (optional, for deeper flavor)
Cook Time: 30–35 minutes
Total Time: ~1 hour (including marination)
Ingredients:
For the Herby Chicken:
2 boneless, skinless chicken breasts (or thighs, if preferred)
2 tbsp olive oil
2 garlic cloves, minced
1 tsp dried thyme (or 1 tbsp fresh, chopped)
1 tsp dried rosemary (or 1 tbsp fresh, chopped)
½ tsp paprika
Salt and black pepper, to taste
Juice of ½ lemon
For the Roasted Veggies:
1 red bell pepper, chopped
1 zucchini, sliced
1 small red onion, sliced
1 cup cherry tomatoes
1 carrot, sliced into thin sticks
2 tbsp olive oil
1 tsp dried oregano
Salt and black pepper, to taste
Optional Bowl Additions:
Cooked quinoa, rice, or couscous
Baby spinach or mixed greens
Feta cheese or avocado slices
Drizzle of balsamic glaze or tahini
Instructions:
Step 1: Marinate the Chicken
In a bowl, mix olive oil, minced garlic, thyme, rosemary, paprika, lemon juice, salt, and pepper.
Coat the chicken evenly in the mixture.
Cover and refrigerate for 30 minutes (optional, but recommended for flavor).
Step 2: Prepare the Veggies
Preheat oven to 400°F (200°C).
Toss all chopped vegetables in olive oil, oregano, salt, and pepper.
Spread them evenly on a baking sheet lined with parchment paper.
Step 3: Roast the Veggies
Place the tray in the oven and roast for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
Step 4: Cook the Chicken
While veggies roast, heat a skillet over medium heat.
Cook the chicken for 5–7 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C).
Let the chicken rest for 5 minutes, then slice into strips.
Step 5: Assemble the Bowl
Place a base of cooked grains or greens in each bowl.
Add roasted vegetables on top.
Arrange sliced chicken over the veggies.
Optional: Top with avocado, feta, or a drizzle of balsamic glaze.
Step 6: Serve
Serve warm and enjoy a balanced, herby, and flavorful bowl.
Tips & Tricks:
You can swap chicken for tofu or chickpeas for a vegetarian version.
Roast extra veggies for meal prep—they last 3–4 days in the fridge.
Fresh herbs elevate the flavor, but dried herbs work perfectly if fresh aren’t available.
Mini Q&A Section
Q1: Can I bake the chicken instead of pan-frying?
A1: Yes! Bake at 400°F (200°C) for 20–25 minutes, or until fully cooked.
Q2: What grains work best?
A2: Quinoa, brown rice, couscous, or even cauliflower rice for a low-carb option.
Q3: Can I make this gluten-free?
A3: Absolutely! Just ensure any grain you use is gluten-free and check sauces like balsamic glaze if adding.
Q4: Can I prep ahead?
A4: Yes! Marinate the chicken and chop veggies in advance. Roast and cook the chicken on the day you want to eat.