Name: Roasted Chicken & Veggie Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 chicken breasts, boneless and skinless; 2 tablespoons olive oil; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon dried thyme; Salt and pepper to taste; 1 medium zucchini, chopped; 1 red bell pepper, chopped; 1 small red onion, chopped; 1 cup quinoa; 2 cups vegetable broth (or water); 1 tablespoon fresh parsley, chopped (for garnish); 1 tablespoon lemon juice (optional)

This Roasted Chicken & Veggie Bowl is the perfect combination of tender, seasoned chicken, flavorful roasted vegetables, and a healthy quinoa base. It’s a delicious and satisfying meal that’s perfect for lunch, dinner, or meal prep!

Why You’ll Love This Recipe

I love this recipe because it’s simple, nutritious, and packed with flavors that make each bite a joy. The roasted chicken pairs wonderfully with the colorful veggies, and the quinoa provides a hearty, wholesome base. Plus, it’s easy to prepare and makes for great leftovers! This dish is ideal for anyone looking to enjoy a well-balanced meal without a lot of hassle.

Ingredients

2 chicken breasts, boneless and skinless

1 teaspoon paprika

1 teaspoon garlic powder

2 tablespoons olive oil

1 teaspoon dried thyme

1 medium zucchini, chopped

Salt and pepper to taste

1 red bell pepper, chopped

1 small red onion, chopped

2 cups vegetable broth (or water)

One cup quinoa

1 tablespoon fresh parsley, chopped (for garnish)

1 tablespoon lemon juice (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C).

In a small bowl, mix together olive oil, paprika, garlic powder, thyme, salt, and pepper. Rub the mixture evenly over the chicken breasts.

On a baking sheet, arrange the chicken breasts along with the chopped zucchini, bell pepper, and red onion. Drizzle with a little more olive oil and season with salt and pepper.

Roast for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/75°C) and the vegetables are tender.

While the chicken and veggies are roasting, rinse the quinoa under cold water. In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.

To assemble the bowl, divide the quinoa between bowls. Top with roasted chicken and veggies.

Garnish with fresh parsley and a drizzle of lemon juice, if desired. Serve immediately.

Servings and timing

Servings: 2

Prep time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Variations

For a vegetarian version, you can swap out the chicken for chickpeas or tofu. Just season and roast them the same way as the chicken.

If you prefer a spicier dish, add a pinch of cayenne pepper or red pepper flakes to the seasoning mix.

You can also swap the quinoa for brown rice or couscous for a different texture and flavor.

Storage/Reheating

This dish stores well in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for 1-2 minutes, or reheat in a pan over medium heat until warmed through. The chicken might be a little drier when reheated, so consider adding a drizzle of olive oil or a squeeze of lemon juice before serving.

Related Recipes:

Chicken and Sweet Potato Bowls

FAQs

How do I know when the chicken is fully cooked?

I check the internal temperature with a meat thermometer—once it reaches 165°F (75°C), the chicken is done and safe to eat.

Can I use frozen chicken breasts for this recipe?

Yes, you can! Just make sure to fully thaw the chicken before cooking. If you’re in a pinch, you can roast frozen chicken breasts, but the cooking time will increase.

Can I use a different grain besides quinoa?

Absolutely! I enjoy quinoa because of its nutty flavor and high protein content, but you can swap it for brown rice, couscous, or even farro for a different twist.

How do I make this dish gluten-free?

This recipe is already gluten-free as it uses quinoa. Just make sure to double-check that the vegetable broth you use doesn’t contain any gluten-based ingredients.

Can I prepare this dish in advance?

Yes! You can roast the chicken and vegetables and cook the quinoa ahead of time. Keep them in separate containers and store them in the refrigerator for up to 3 days.

Conclusion

The Roasted Chicken & Veggie Bowl is a simple yet satisfying dish that combines the goodness of lean chicken, roasted veggies, and quinoa. It’s packed with flavor and perfect for meal prep or a cozy dinner. Whether you’re following a specific diet or just looking for something wholesome, this bowl is sure to become a favorite!

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