Veggie Packed Chicken Power Bowl: A Nourishing Fall Favorite

Veggie Packed Chicken Power Bowl, my story with this dish begins on a crisp October afternoon, when the trees blushed gold and the kitchen was filled with the scent of roasted garlic and thyme. I had just come back from the local farmer’s market with a basket full of colorful veggies and free-range chicken thighs. It reminded me of my early days cooking in street food stalls across Europe, where fresh ingredients and hearty bowls were always the heart of a good meal. That day, I pulled together everything I had and made what is now one of the most requested meals by family and friends.

This Veggie Packed Chicken Power Bowl has become a symbol of cozy fall evenings and nourishing meals without fuss. It’s warm, filling, and flexible, perfect for meal prep, busy weeknights, or a weekend dinner with loved ones. Packed with protein and vegetables, it’s both balanced and satisfying. What makes this bowl extra special is how easy it is to make and adjust based on what’s in season or your dietary needs.

You’ll love this recipe if you’ve enjoyed other bowls like the Honey Garlic Chicken Bowl or the Mediterranean Chicken Bowl. Ready to make your new go-to dinner?

Veggie Packed Chicken Power Bowl

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• Author: Sam
• Total Time: 35 minutes
• Yield: 4 servings

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Description

This Veggie Packed Chicken Power Bowl is a cozy, nourishing, and flexible meal perfect for fall evenings, meal prep, or easy weeknight dinners. Roasted veggies, protein-rich chicken, and hearty grains come together in one satisfying bowl.

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Ingredients

• 2 boneless chicken breasts or thighs, cubed
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 zucchini, diced
• 1 cup cherry tomatoes
• 1 cup cooked brown rice or quinoa
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Optional toppings: avocado, hummus, tahini drizzle, pumpkin seeds

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Instructions

1. Dice your vegetables and cube the chicken into bite-sized pieces. Pat dry for best browning.
2. In a large bowl, toss chicken with olive oil, paprika, garlic powder, cumin, salt, and pepper. Do the same with the vegetables in a separate bowl.
3. Preheat oven to 425°F. Spread the seasoned chicken and veggies on a sheet pan. Roast for 20–25 minutes, flipping halfway, until the chicken is cooked and veggies are slightly charred.
4. In each bowl, layer a scoop of rice or quinoa, top with roasted chicken and vegetables, and finish with your favorite toppings.

Notes

Batch cook chicken and veggies to prep for the week. Don’t overcrowd the pan for even roasting. Spice it up with cayenne or red pepper flakes. Use cooked grains that have cooled slightly for perfect texture. Swap chicken for tofu or chickpeas for a plant-based option.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Oven-Roasted
• Cuisine: Modern Healthy

Ingredients

Here’s what you’ll need to make this Veggie Packed Chicken Power Bowl (makes 4 servings):

• 2 boneless chicken breasts or thighs, cubed
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 zucchini, diced
• 1 cup cherry tomatoes
• 1 cup cooked brown rice or quinoa
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Optional toppings: avocado, hummus, tahini drizzle, pumpkin seeds

Step-by-Step Instructions

1. Prep the veggies and chicken.
Dice your vegetables and cube the chicken into bite-sized pieces. Pat dry for best browning.

2. Season and cook.
In a large bowl, toss chicken with olive oil, paprika, garlic powder, cumin, salt, and pepper. Do the same with the vegetables in a separate bowl.

3. Roast it all.
Preheat oven to 425°F. Spread the seasoned chicken and veggies on a sheet pan. Roast for 20–25 minutes, flipping halfway, until the chicken is cooked and veggies are slightly charred.

4. Assemble your bowl.
In each bowl, layer a scoop of rice or quinoa, top with roasted chicken and vegetables, and finish with your favorite toppings.

For those who enjoy dishes like Garlic Chicken Veggie Bowl or Teriyaki Chicken Healthy Bowl, this variation is a delicious upgrade.

Tips for Success

• Batch cooking: Double the chicken and veggies to meal prep for the week. They store well and reheat beautifully.
• Even roasting: Spread everything out in a single layer. Overcrowding traps steam and prevents browning.
• Spice it up: Add a dash of cayenne or red pepper flakes for heat.
• Perfect texture: Cook grains ahead of time and let them cool slightly to avoid mushy bowls.

This bowl has the comforting ease of Speedy Chicken Fried Rice, but with a lighter, whole-food focus.

Possible Variations

• Gluten-Free: Ensure your grains and spices are certified gluten-free.
• Low-Carb: Swap grains for cauliflower rice or shredded cabbage.
• Vegan: Replace chicken with crispy chickpeas or marinated tofu.
• Fall-Inspired: Add roasted sweet potato cubes and sprinkle with pumpkin seeds.

Try pairing this version of the Veggie Packed Chicken Power Bowl with a side from Quick Chicken Wrap Recipes or enjoy it after a warm bowl of Chicken Tortellini Soup.

Storage Recommendations

• Fridge: Store bowls in airtight containers for up to 4 days.
• Reheat: Use a microwave or stovetop. Add a splash of broth or water to revive moisture.
• Freezing: While veggies may lose some texture, the chicken and grains freeze well for up to 2 months.

You can freeze this Veggie Packed Chicken Power Bowl in layers and build fresh with toppings before serving. It’s as convenient as Garlic Butter Chicken Bites.

Conclusion

The Veggie Packed Chicken Power Bowl is more than a recipe, it’s a way to bring warmth, nutrition, and creativity to your table. Inspired by real kitchen moments and built for real-life schedules, this bowl delivers big flavor with simple steps. Whether you’re cooking for your family or meal-prepping for the week, this dish will quickly become a household staple.