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Chicken and Roasted Vegetable Bowls

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A wholesome and balanced bowl featuring juicy roasted chicken, caramelized vegetables, and a base of grains or greens for a hearty and nourishing meal.

Ingredients

  • 1 pound chicken breast or thighs, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 zucchini, chopped
  • 1 cup bell peppers, chopped
  • 1 cup carrots, sliced
  • 1/2 cup red onion, chopped
  • 1 cup broccoli florets
  • 2 cups cooked rice, quinoa, or greens (for base)
  • 1 tablespoon lemon juice (optional)
  • 2 tablespoons fresh parsley or herbs (optional)

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Chop the chicken and vegetables into even-sized pieces.
  3. In a bowl, toss the chicken with 1 tablespoon olive oil, salt, pepper, garlic powder, and paprika.
  4. In another bowl, toss the vegetables with the remaining olive oil, salt, and pepper.
  5. Spread the chicken and vegetables on a baking sheet in a single layer.
  6. Roast for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender with slightly browned edges.
  7. Prepare the base by adding cooked rice, quinoa, or greens into serving bowls.
  8. Top with roasted chicken and vegetables.
  9. Finish with lemon juice and fresh herbs if desired, then serve.

Notes

  • Chicken thighs provide more juiciness, while chicken breast is leaner.
  • Cut ingredients evenly to ensure consistent cooking.
  • Add sweet potatoes or cauliflower for variation.
  • Drizzle with tahini, yogurt sauce, or vinaigrette for extra flavor.
  • Store components separately for best freshness.
  • Great for meal prep and stays fresh for up to 4 days in the refrigerator.

Nutrition

Find it online: https://cookedbymaya.com/chicken-and-roasted-vegetable-bowls/