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