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
- 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.
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
