Looking for a healthy, flavorful meal that’s perfect for any day? This Roasted Chicken & Veggie Bowl is a Wholesome Meal Prep option, combining tender, seasoned chicken with vibrant roasted vegetables and a nutty quinoa base. Ideal for lunch, dinner, or meal prep, this bowl is easy to make and bursting with taste. Try Roasted Chicken & Veggie Bowl for a nutritious, satisfying dish!
Ingredients for Roasted Chicken & Veggie Bowl
Here’s what you’ll need for Roasted Chicken & Veggie Bowl (serves 2):
- 2 chicken breasts, boneless and skinless
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp 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 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp lemon juice (optional, for garnish)
Equipment
- Baking sheet
- Small mixing bowl
- Medium saucepan
- Meat thermometer
- Knife and cutting board
- Airtight containers for storage
Ingredient Tips
- Chicken: Use boneless, skinless breasts for lean protein; thighs work for richer flavor.
- Quinoa: Rinse thoroughly to remove bitterness; white, red, or tri-color quinoa all work.
- Vegetables: Chop zucchini, bell pepper, and onion uniformly for even roasting.
- Vegetable Broth: Enhances quinoa flavor; ensure gluten-free if needed.
- Olive Oil: Use extra-virgin for a robust taste; adjust for lighter coating.
Directions for Roasted Chicken & Veggie Bowl
Let’s make this Roasted Chicken & Veggie Bowl—a Wholesome Meal Prep dish!
Preheat the Oven
I preheat the oven to 400°F (200°C) for optimal roasting and caramelization.
Season the Chicken
In a small bowl, I mix 2 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, 1 tsp dried thyme, salt, and pepper. I rub this mixture evenly over 2 chicken breasts to infuse flavor.
Prepare the Veggies
On a baking sheet, I arrange the chicken breasts alongside 1 chopped zucchini, 1 chopped red bell pepper, and 1 chopped red onion. I drizzle the veggies with a little olive oil and season with salt and pepper for a vibrant Wholesome Meal Prep bowl.
Roast the Chicken and Veggies
I roast everything in the preheated oven for 20–25 minutes, until the chicken reaches 165°F (75°C) internally and the vegetables are tender and slightly caramelized.
Cook the Quinoa
While roasting, I rinse 1 cup quinoa under cold water. In a medium saucepan, I bring 2 cups vegetable broth (or water) to a boil, add the quinoa, cover, and simmer on low for 15 minutes until the liquid is absorbed and the quinoa is fluffy.
Assemble the Bowl
I divide the cooked quinoa between two bowls, top with sliced roasted chicken and veggies, and garnish with 1 tbsp chopped parsley and a drizzle of lemon juice, if desired, to complete the Roasted Chicken & Veggie Bowl.
Serve
I serve the bowls immediately for maximum freshness and flavor.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 2
- Calories: ~450 kcal per serving
- Macros per Serving: 50g carbs, 35g protein, 15g fat, 8g fiber
Variations for Roasted Chicken & Veggie Bowl
Try these twists on Roasted Chicken & Veggie Bowl:
- Vegetarian Swap: Replace chicken with 1 cup roasted chickpeas or tofu for a plant-based Wholesome Meal Prep option.
- Spicy Twist: Add ¼ tsp cayenne pepper or chili flakes to the seasoning for a kick.
- Grain Swap: Use brown rice, farro, or couscous instead of quinoa for variety.
- Veggie Mix: Swap zucchini for broccoli or carrots for a different Wholesome Meal Prep profile.
- Sauce It Up: Drizzle with tahini or garlic yogurt sauce, inspired by Layla Cooks’ Chicken Shawarma Grilled Wraps, for creaminess.
Serving Ideas:
- Pair with Layla Cooks’ Roasted Orange Chicken for a citrusy feast.
- Serve with a side of Layla Cooks’ green salad for extra freshness.
- Offer for meal prep with a variety of sauces for daily variety.
Storage
I store leftover Roasted Chicken & Veggie Bowl components (chicken, veggies, quinoa) in separate airtight containers in the refrigerator for up to 3 days to maintain texture. To reheat, I microwave for 1–2 minutes, adding a drizzle of olive oil or lemon juice to refresh the chicken. Alternatively, I reheat in a skillet over medium heat for 3–4 minutes. For freezing, I freeze cooked chicken and veggies in a freezer-safe container for up to 2 months, thawing in the fridge before reheating; quinoa is best made fresh.
Serving Tips
- Presentation: Serve Roasted Chicken & Veggie Bowl in wide, shallow bowls to showcase colorful veggies and quinoa.
- Garnish: Sprinkle with fresh parsley or add lemon zest for a vibrant touch.
- Pairing: Enjoy with iced tea or Layla Cooks’ citrus spritzer to complement the Wholesome Meal Prep dish.
- Portion Size: One bowl per person for a main course; halve for a lighter meal.
- Occasions: Ideal for meal prep, weeknight dinners, or healthy lunches.
FAQs About Roasted Chicken & Veggie Bowl
Here are answers to some common questions about Roasted Chicken & Veggie Bowl:
How do I know when the chicken is fully cooked?
I check the internal temperature with a meat thermometer—once it reaches 165°F (75°C), the chicken is done and safe to eat.
Can I use frozen chicken breasts for this recipe?
Yes, you can! Just make sure to fully thaw the chicken before cooking. If you’re in a pinch, you can roast frozen chicken breasts, but the cooking time will increase.
Can I use a different grain besides quinoa?
Absolutely! I enjoy quinoa because of its nutty flavor and high protein content, but you can swap it for brown rice, couscous, or even farro for a different twist.
How do I make this dish gluten-free?
This recipe is already gluten-free as it uses quinoa. Just make sure to double-check that the vegetable broth you use doesn’t contain any gluten-based ingredients.
Can I prepare this dish in advance?
Yes! You can roast the chicken and vegetables and cook the quinoa ahead of time. Keep them in separate containers and store them in the refrigerator for up to 3 days.
Can I make this vegetarian?
Yes, swap the chicken for 1 cup roasted chickpeas or tofu, seasoned similarly, for a vegetarian Roasted Chicken & Veggie Bowl version.
More Chicken Recipes
- Chicken Piccata with Lemon Sauce
- Chicken Cabbage Savory Pirog
- Chicken and Broccoli Baked Alfredo
- Green Chile Chicken Enchiladas
- Mexican Pulled Chicken
Conclusion
The Roasted Chicken & Veggie Bowl is a simple yet satisfying dish that combines the goodness of lean chicken, roasted veggies, and quinoa. It’s packed with flavor and perfect for meal prep or a cozy dinner. Whether you’re following a specific diet or just looking for something wholesome, this bowl is sure to become a favorite!
Roasted Chicken & Veggie Bowl
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.
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