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Roasted Chicken & Veggie Bowl


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  • Author: Isabella
  • Total Time: 40 minutes
  • Yield: 2 servings
  • Diet: Gluten Free

Description

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!


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)


Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, mix together olive oil, paprika, garlic powder, thyme, salt, and pepper. Rub the mixture evenly over the chicken breasts.
  3. 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.
  4. Roast for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/75°C) and the vegetables are tender.
  5. 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.
  6. To assemble the bowl, divide the quinoa between bowls. Top with roasted chicken and veggies.
  7. Garnish with fresh parsley and a drizzle of lemon juice, if desired. Serve immediately.

Notes

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.

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.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking, Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450
  • Sugar: 7g
  • Sodium: 600mg
  • Fat: 17g
  • Saturated Fat: 3g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 6g
  • Protein: 35g
  • Cholesterol: 75mg