Roasted Chicken & Veggie Comfort Bowl
A hearty, cozy bowl packed with tender roasted chicken, caramelized vegetables, and a flavorful herb-garlic sauce. This bowl delivers a balanced mix of protein, fiber-rich veggies, and comforting warmth—perfect for weeknights, meal prep, or anytime you want something nourishing and delicious.
Time Overview
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 55–60 minutes
Servings: 4 hearty bowls
Ingredients
For the Roasted Chicken
1.5 lbs (680 g) chicken breasts or thighs
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp dried thyme or Italian seasoning
For the Roasted Vegetables
2 cups diced sweet potatoes (1-inch cubes)
2 cups broccoli florets
1 cup sliced carrots
1 red onion, sliced into wedges
2 tbsp olive oil
1 tsp salt
½ tsp pepper
1 tsp paprika
½ tsp cumin (optional for warmth)
For the Grain Base (optional but recommended)
2 cups cooked brown rice, quinoa, or couscous
Comfort Bowl Sauce (Herb-Garlic Yogurt Sauce)
½ cup Greek yogurt (or sour cream)
1 tbsp lemon juice
1 garlic clove, finely grated
1 tbsp olive oil
1 tbsp finely chopped fresh parsley or dill
Salt and pepper to taste
Instructions
1. Prep the Oven
Preheat the oven to 425°F (220°C).
Line two sheet pans with parchment for easy cleanup.
2. Season & Roast the Chicken
Pat chicken dry.
In a bowl, mix olive oil, salt, pepper, smoked paprika, garlic powder, onion powder, and thyme.
Rub mixture evenly over the chicken.
Place chicken on one sheet pan.
Bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
Let rest 5 minutes before slicing.
3. Roast the Veggies
Toss sweet potatoes, broccoli, carrots, and red onion with olive oil, salt, pepper, paprika, and cumin.
Spread evenly on the second sheet pan.
Roast for 25–30 minutes, stirring once halfway through until tender and golden.
4. Make the Sauce
Whisk together yogurt, lemon juice, garlic, olive oil, herbs, salt, and pepper.
Adjust lemon or salt to taste.
5. Assemble the Comfort Bowl
In each bowl:
Add a base of rice, quinoa, or couscous (optional).
Add a generous scoop of roasted vegetables.
Slice and add the roasted chicken.
Drizzle the herb-garlic sauce over the top.
Optional toppings:
Fresh parsley
Chopped green onions
Red pepper flakes
Toasted nuts or seeds
Serve warm.
Tips & Variations
Chicken
Replace with rotisserie chicken to save time.
Thighs stay juicier than breasts.
Veggies
Swap in Brussels sprouts, bell peppers, zucchini, or cauliflower.
Add leafy greens (spinach or kale) tossed in at the end.
Sauce Options
Avocado lime crema
Honey mustard drizzle
Tahini garlic sauce
Simple olive oil + balsamic glaze
Meal Prep
Keeps well for 4 days in the fridge.
Store sauce separately for best texture.
Frequently Asked Questions
1. Can I make this bowl dairy-free?
Yes! Replace the yogurt sauce with tahini sauce, avocado dressing, or a simple olive-oil vinaigrette.
2. Can I make it low-carb?
Absolutely—skip the grain base and increase the veggies.
3. Can I cook everything on one pan?
If the pan is large, yes. Just keep chicken on one side and veggies on the other so they cook evenly.
4. What if my vegetables aren’t browning?
Increase the oven temp to 450°F (230°C) and avoid overcrowding the pan.
5. How can I add more protein?
Add chickpeas, quinoa, or a soft-boiled egg.
6. Can I use frozen vegetables?
Yes—use frozen broccoli or carrots. Do not thaw. Roast at 450°F for better browning.