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Fresh Roasted Veggie and Chicken Glow Bowl

fresh roasted veggie and chicken glow bowl - featured image
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A quick and nourishing meal featuring roasted vegetables and juicy chicken breasts, perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 2 medium boneless, skinless chicken breasts (about 12 oz or 340 g)
  • 1 large sweet potato, peeled and cubed (about 1 cup or 150 g)
  • 1 medium red bell pepper, sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 small red onion, cut into wedges
  • 1 cup broccoli florets (about 90 g)
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lemon
  • 1 cup baby spinach or arugula (about 30 g), optional
  • Optional toppings: sliced avocado, toasted pumpkin seeds, or a dollop of hummus

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the cubed sweet potatoes, sliced red bell pepper, zucchini, red onion, and broccoli florets with 2 tablespoons of olive oil, minced garlic, smoked paprika, dried oregano, salt, and pepper until evenly coated.
  3. Pat the chicken breasts dry with paper towels, then rub with 1 tablespoon of olive oil and season with salt, pepper, and a pinch of smoked paprika.
  4. Arrange the veggies in an even layer on one side of a rimmed baking sheet and place the chicken breasts on the other side, leaving space between them.
  5. Roast in the oven for 20-25 minutes, flipping the veggies and chicken halfway through, until veggies are tender with golden edges and chicken reaches an internal temperature of 165°F (74°C).
  6. Remove from oven and let the chicken rest for 5 minutes before slicing.
  7. Layer a handful of baby spinach or arugula in a bowl, then add the roasted veggies and sliced chicken on top.
  8. Finish with a squeeze of fresh lemon juice.
  9. Add optional toppings such as avocado slices, toasted pumpkin seeds, or hummus if desired.

Notes

Pat chicken dry before seasoning to avoid steaming. Spread veggies evenly on the baking sheet to prevent steaming and ensure caramelization. Flip veggies and chicken halfway through roasting for even cooking. Add lemon juice after roasting to brighten flavors without making veggies soggy. Let chicken rest 5 minutes before slicing to keep it juicy.

Nutrition

Keywords: roasted vegetables, chicken breast, healthy bowl, meal prep, quick dinner, nourishing recipe, glow bowl

Find it online: https://atomicbite.com/fresh-roasted-veggie-and-chicken-glow-bowl-easy-nourishing-recipe/