Roasted Veggie and Chicken Glow Bowl

Roasted Veggie and Chicken Glow Bowl

A wholesome and colorful dish packed with vibrant veggies and roasted chicken served over quinoa or brown rice.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner, Lunch, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb chicken breast, diced Use boneless, skinless chicken breast.
2 cups broccoli florets
1 large bell pepper, diced Any color bell pepper works.
1 medium zucchini, diced
1 cup cherry tomatoes, halved

Seasoning

2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
to taste Salt and pepper

For Serving

to taste Cooked quinoa or brown rice Choose your preferred grain.

Method

Preparation

Preheat the oven to 425°F (220°C).
In a large bowl, combine the diced chicken, broccoli, bell pepper, zucchini, and cherry tomatoes.
Drizzle with olive oil, then sprinkle with garlic powder, paprika, salt, and pepper. Toss to coat.
Spread the mixture evenly on a baking sheet.

Cooking

Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve the roasted chicken and veggies over cooked quinoa or brown rice.

Notes

For extra flavor, consider drizzling lemon juice or your favorite sauce over the bowl before serving. Store leftovers in an airtight container and refrigerate for up to 3-4 days.