Chicken and Roasted Veggie Bowls

Chicken and Roasted Veggie Bowls

Tender roasted chicken and caramelized vegetables come together in a wholesome, colorful bowl.

Total 45 min Makes 4 servings Calories 480/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Dairy

Juicy chicken thighs and a medley of roasted vegetables sit atop fluffy grains, finished with a bright lemony drizzle. The oven does most of the work, making this a low-fuss option for weeknight dinners or make-ahead lunches. Customize the grain base and vegetables to suit what's on hand.

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
  • 2 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 pound broccoli florets
  • 1 red bell pepper, sliced into strips
  • 1 small red onion, sliced into wedges
  • 2 cups cherry tomatoes
  • 2 cups cooked rice
  • 1 lemon, juiced
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup feta cheese, crumbled

Method

  1. Preheat the oven to 425°F and line two baking sheets with parchment paper.

  2. In a large bowl, toss the chicken pieces with 1 tablespoon olive oil, smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  3. In a separate bowl, toss the broccoli, bell pepper, onion, and cherry tomatoes with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  4. Spread the chicken on one baking sheet and the vegetables on the other in a single layer.

  5. Roast both sheets, stirring the vegetables halfway through, until the chicken reaches 165°F internally and the vegetables are tender and lightly charred, 20 to 25 minutes.

  6. Divide the cooked rice among four bowls.

  7. Top each bowl with roasted chicken and vegetables.

  8. Drizzle each bowl with fresh lemon juice and sprinkle with parsley and feta before serving.

Rate this recipe

★ 3.3 (1)

Chicken and Roasted Veggie Bowls

Juicy chicken thighs and a medley of roasted vegetables sit atop fluffy grains, finished with a bright lemony drizzle. The oven does most of the work, making this a low-fuss option for weeknight dinners or make-ahead lunches. Customize the grain base and vegetables to suit what's on hand.

45 min 4 servings 480 cal

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
  • 2 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 pound broccoli florets
  • 1 red bell pepper, sliced into strips
  • 1 small red onion, sliced into wedges
  • 2 cups cherry tomatoes
  • 2 cups cooked rice
  • 1 lemon, juiced
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup feta cheese, crumbled

Method

  1. 1

    Preheat the oven to 425°F and line two baking sheets with parchment paper.

  2. 2

    In a large bowl, toss the chicken pieces with 1 tablespoon olive oil, smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  3. 3

    In a separate bowl, toss the broccoli, bell pepper, onion, and cherry tomatoes with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  4. 4

    Spread the chicken on one baking sheet and the vegetables on the other in a single layer.

  5. 5

    Roast both sheets, stirring the vegetables halfway through, until the chicken reaches 165°F internally and the vegetables are tender and lightly charred, 20 to 25 minutes.

  6. 6

    Divide the cooked rice among four bowls.

  7. 7

    Top each bowl with roasted chicken and vegetables.

  8. 8

    Drizzle each bowl with fresh lemon juice and sprinkle with parsley and feta before serving.