Lean Chicken and Veggie Power Bowl
Lean Chicken and Veggie Power Bowl
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Roasted Vegetables
- 3 cups broccoli florets
- 2 bell peppers, any color, cored and cut into 1-inch pieces
- 1/2 red onion, cut into 1-inch pieces
- 1 zucchini, cut into 1/2-inch thick half-moons
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 3 cups cooked quinoa or brown rice, warm
- 1 avocado, sliced or diced
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 lemon wedges, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a medium bowl, combine the cubed chicken with 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until the chicken is evenly coated.
⏱️ 5 min
- 3
On the prepared baking sheet, spread the broccoli florets, bell peppers, red onion, and zucchini in a single layer. Drizzle with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to coat the vegetables.
⏱️ 5 min
- 4
Roast the vegetables in the preheated oven for 10 minutes. After 10 minutes, remove the baking sheet from the oven and add the seasoned chicken to the same baking sheet, spreading it out in a single layer among the vegetables.
⏱️ 10 min•🌡️ 400
- 5
Return the baking sheet to the oven and continue to roast for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender-crisp and slightly caramelized. Stir halfway through this second roasting period to ensure even cooking.
⏱️ 20 min•🌡️ 400
- 6
Divide the warm quinoa or brown rice among 4 serving bowls. Top each bowl with equal portions of the roasted chicken and vegetables.
⏱️ 5 min
- 7
Garnish each power bowl with sliced or diced avocado and fresh chopped cilantro. Serve immediately with lemon wedges on the side for a squeeze of fresh citrus.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lean Chicken and Veggie Power Bowl
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Roasted Vegetables
- 3 cups broccoli florets
- 2 bell peppers, any color, cored and cut into 1-inch pieces
- 1/2 red onion, cut into 1-inch pieces
- 1 zucchini, cut into 1/2-inch thick half-moons
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 3 cups cooked quinoa or brown rice, warm
- 1 avocado, sliced or diced
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 lemon wedges, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, combine the cubed chicken with 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until the chicken is evenly coated.
⏱️ 5 min - 3
On the prepared baking sheet, spread the broccoli florets, bell peppers, red onion, and zucchini in a single layer. Drizzle with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to coat the vegetables.
⏱️ 5 min - 4
Roast the vegetables in the preheated oven for 10 minutes. After 10 minutes, remove the baking sheet from the oven and add the seasoned chicken to the same baking sheet, spreading it out in a single layer among the vegetables.
⏱️ 10 min•🌡️ 400 - 5
Return the baking sheet to the oven and continue to roast for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender-crisp and slightly caramelized. Stir halfway through this second roasting period to ensure even cooking.
⏱️ 20 min•🌡️ 400 - 6
Divide the warm quinoa or brown rice among 4 serving bowls. Top each bowl with equal portions of the roasted chicken and vegetables.
⏱️ 5 min - 7
Garnish each power bowl with sliced or diced avocado and fresh chopped cilantro. Serve immediately with lemon wedges on the side for a squeeze of fresh citrus.
⏱️ 5 min