Roasted Chicken & Veggie Bowl

If you’re looking for a wholesome and delicious meal that’s easy to prepare and packed with flavor, then you need to try this Roasted Chicken & Veggie Bowl. This dish boasts a perfect blend of tender, seasoned chicken, vibrant roasted vegetables, and a nourishing quinoa base. It’s not only gluten-free but also a fantastic option for a nutritious lunch, a fulfilling dinner, or an excellent choice for meal prep throughout the week. Imagine biting into succulent roasted chicken, complemented by crispy zucchini, sweet red bell pepper, and aromatic red onion, all brought together by fluffy quinoa. This recipe stands out for its versatility and health benefits, making it a must-have in your culinary repertoire. Whether you’re feeding the family or enjoying a solo meal, this bowl is sure to satisfy your cravings and fuel your body with essential nutrients.

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

Begin by preheating your oven to a temperature of 400°F (200°C). This is important to ensure that the chicken cooks evenly and the vegetables roast beautifully.

While the oven is warming, grab a small bowl to prepare a flavorful seasoning mix. Combine the olive oil, paprika, garlic powder, dried thyme, salt, and pepper in the bowl. Use a whisk or fork to blend the ingredients together until well incorporated. Once mixed, take the seasoned olive oil and rub it generously over the chicken breasts, making sure each piece is coated evenly for maximum flavor.

Next, on a baking sheet, arrange the chicken breasts alongside your chopped vegetables; spread the zucchini, bell pepper, and red onion around them. These veggies will soak up the juices from the chicken as they roast, becoming tender and flavorful. Drizzle the vegetables and chicken with a little more olive oil and season them with additional salt and pepper to enhance their natural flavors.

Place the baking sheet into the preheated oven and roast for approximately 20 to 25 minutes. You’re looking for the chicken to reach a safe internal temperature of 165°F (75°C). Also, the veggies should become tender during this roasting time, developing a lovely caramelization.

While the chicken and vegetables are roasting, turn your attention to the quinoa. Rinse the quinoa under cold running water to remove any bitter outer coating. In a medium-sized saucepan, bring 2 cups of vegetable broth (or water) to a boil. Once boiling, add the rinsed quinoa to the saucepan. Then, cover it and reduce the heat to low, allowing it to simmer for about 15 minutes. The quinoa should absorb the liquid and become fluffy — just keep an eye on it to avoid overcooking.

After both the chicken and veggies are perfectly roasted and the quinoa is fluffy, it’s time to assemble your delicious bowls. Start by dividing the cooked quinoa into two serving bowls. Then, top each bowl with a generous portion of roasted chicken and an assortment of the colorful vegetables. Finish with a sprinkle of freshly chopped parsley for a burst of color. If you like a hint of citrus, drizzle some fresh lemon juice over the top before serving.

Serve immediately and enjoy the nourishing flavors in each bite of your Roasted Chicken & Veggie Bowl!

Variations

This Roasted Chicken & Veggie Bowl is incredibly versatile! If you’re looking to switch things up or cater to specific preferences, here are some tasty variations and substitutions you can try:

Protein Alternatives: Swap out chicken for other proteins such as turkey, tofu, or chickpeas for a vegetarian option.
Seasoning Changes: Experiment with different herbs and spices, such as rosemary, oregano, or a dash of cumin for a unique flavor profile.
Quinoa Variance: Consider using brown rice, farro, or bulgur wheat instead of quinoa if you’re seeking a different grain.
Extra Veggies: Feel free to toss in other vegetables like asparagus, carrots, or cherry tomatoes to enhance the nutritional value and add more variety to the dish.
Dress It Up: Top the bowl with avocado slices, nuts, or a light dressing for added creaminess and crunch.

With these variations, your Roasted Chicken & Veggie Bowl can become a new dish every time!

Cooking Notes

To ensure that your Roasted Chicken & Veggie Bowl turns out perfectly, here are some important cooking tips:

Chicken Preparation: Make sure your chicken breasts are of uniform thickness to promote even cooking. You can place them between two sheets of plastic wrap and pound them gently for uniform thickness.
Veggie Choices: You can use any vegetable you have on hand. Just remember that denser veggies like carrots or sweet potatoes may need a longer roasting time.
Quinoa Rinse: Rinsing quinoa is crucial to remove saponins that can leave a bitter taste. A fine mesh strainer works best for this task.
Storage: Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth to prevent drying out.

By following these notes, you’ll help ensure a successful and enjoyable cooking experience.

Serving Suggestions

When it comes to serving your Roasted Chicken & Veggie Bowl, presentation can elevate your dish even more. Here are some serving tips you might find helpful:

Plate It Well: Using a deep bowl allows you to layer the quinoa, chicken, and veggies beautifully, showcasing the vibrant colors.
Add a Side: Pair it with a refreshing side salad or some garlic bread for a more complete meal.
Family Style: Consider serving it family-style on a large platter so everyone can customize their bowl according to their preferences.

Tips

Be creative with your seasoning to match your flavor preferences.
Keep an eye on your chicken for overcooking; use a meat thermometer for accuracy.
Try using leftover chicken from a previous meal to save time.
Always allow quinoa to sit covered for a few minutes after cooking before fluffing it with a fork.
Adjust roasted vegetables to match your seasonality and availability.

Prep Time, Cook Time, Total Time

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Nutritional Information

Calories: 450

Protein: 38g

Sodium: 250mg

FAQs

1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just be sure to thaw it completely before seasoning and cooking, as it will not cook evenly from frozen.

2. Is this recipe suitable for meal prep?
Absolutely! This dish stores well in the refrigerator and can be prepped in advance for the week.

3. What are some good substitutions for quinoa?
You can substitute quinoa with other grains such as brown rice, couscous, or even cauliflower rice for a low-carb option.

4. How can I ensure my chicken stays moist?
To keep chicken moist, avoid overcooking it and consider marinating it beforehand. Using a meat thermometer ensures perfect doneness.

5. Can I add cheese to this dish?
Definitely! Adding feta or shredded mozzarella on top before serving can add a delightful richness to your bowl.

Conclusion

This Roasted Chicken & Veggie Bowl is more than just a meal; it’s a delightful combination of flavors, textures, and wholesome ingredients that cater to both the palate and the body. Whether you’re preparing it for lunch, dinner, or meal prep, this dish is quick, easy, and incredibly satisfying. The beauty of this recipe lies in its adaptability—you can tweak it according to your taste, making it uniquely your own each time. We encourage you to try this recipe and discover your new favorite meal! Don’t forget to share your experiences and thoughts in the comments below, or share this recipe with friends who would love to join in on the tastiness. Happy cooking!