Roasted Chicken & Veggie Bowl
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.