Description
This Grilled Chicken with Roasted Vegetables Bowl is a wholesome and flavorful meal perfect for a healthy lunch or dinner. Juicy grilled chicken breasts are seasoned with garlic powder and smoked paprika, then paired with a medley of tender roasted vegetables including zucchini, red bell pepper, cherry tomatoes, and red onion. Served over a bed of brown rice or quinoa and garnished with fresh parsley or lemon, this dish is both nutritious and satisfying, ideal for meal prep or a quick, balanced dinner.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil (for chicken)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Roasted Vegetables
- 1 tablespoon olive oil (for vegetables)
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes
- 1 red onion, sliced
- Salt and pepper to taste
Optional Serving
- 1 cup cooked brown rice or quinoa
Garnish
- Fresh parsley or lemon wedges
Instructions
- Prepare the Grill: Preheat your grill or grill pan to medium-high heat, ensuring it is hot before placing the chicken to achieve perfect grilling.
- Season the Chicken: Rub the chicken breasts evenly with 1 tablespoon of olive oil. Sprinkle garlic powder, smoked paprika, salt, and pepper over both sides for robust flavor.
- Grill the Chicken: Place the seasoned chicken breasts on the grill and cook for 5–6 minutes per side, or until the internal temperature reaches 165°F and juices run clear. Remove from heat and let the chicken rest before slicing to maintain juiciness.
- Preheat Oven for Vegetables: While the chicken is grilling, warm your oven to 425°F to prepare for roasting the vegetables.
- Toss the Vegetables: On a baking sheet, combine zucchini slices, chopped red bell pepper, cherry tomatoes, and sliced red onion. Drizzle with the remaining tablespoon of olive oil, season with salt and pepper, and toss to coat evenly.
- Roast the Vegetables: Place the baking sheet in the oven and roast for 20–25 minutes until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
- Assemble the Bowl: If using, spoon cooked brown rice or quinoa into serving bowls. Layer with sliced grilled chicken and roasted vegetables on top.
- Garnish and Serve: Finish with fresh parsley or a squeeze of lemon juice to brighten the flavors. Serve warm for a hearty and nutritious meal.
Notes
- You can substitute seasonal vegetables like sweet potatoes, broccoli, or asparagus to vary flavors and nutrition.
- For an extra flavor boost, drizzle tahini sauce or a balsamic glaze over the bowl before serving.
- If you prefer, brown rice or quinoa can be omitted to keep the dish lower in carbohydrates.
