Description

This 200-Calorie Chicken and Veggie Bowl is a wholesome, cozy meal inspired by simple street food, grilled chicken, fresh vegetables, herbs, and a hint of lemon in every bite. Perfect for light lunches, meal prep, or when you need something warm and nourishing.

Ingredients

2 skinless chicken breasts (grilled or roasted, sliced thin)
1 large zucchini, chopped
1 red bell pepper, chopped
1 cup broccoli florets
1 small carrot, shredded
1 tablespoon olive oil
Juice of ½ lemon
1 garlic clove, minced
Salt & pepper to taste
1 teaspoon paprika or chili flakes (optional)
Fresh parsley or cilantro to garnish

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Instructions

Season chicken breasts with salt, pepper, and paprika. Grill or roast until fully cooked (internal temp 165°F). Let rest, then slice thin.
In a nonstick skillet, heat olive oil over medium heat. Add garlic, then broccoli and carrots. Cook for 3 minutes. Add zucchini and bell pepper, cook until just tender.
Divide veggies into bowls. Top with sliced chicken, a squeeze of lemon juice, and fresh herbs.
Serve warm or cool for meal prep. Optional: add grains or top with your favorite light dressing.

Notes

Cut vegetables evenly for consistent cooking. Add cumin or curry for depth. Use a grill pan indoors for smoky flavor. Store lemon juice and herbs separately if prepping ahead.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Lunch
Method: Grill + Sauté
Cuisine: Mediterranean-Inspired