Chicken and Roasted Veggie Bowls

This Chicken and Roasted Veggie Bowls recipe provides a nutritious and flavorful dining experience. Enjoy tender chicken combined with a colorful array of roasted vegetables that add a savory sweetness. Suitable for meal prep or a busy weeknight, this dish offers a harmonious blend of proteins and fibers. Choose your favorite toppings to tailor this versatile dish to your taste.

Ingredients

• 2 medium chicken breasts, boneless and skinless
• 1 bunch asparagus, trimmed
• 1 cup cherry tomatoes, halved
• 1 medium red onion, sliced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp garlic powder

Instructions

1. Preheat the oven to 400°F (200°C).
2. Mix olive oil, thyme, and garlic powder in a bowl.
3. Coat the chicken breasts with half of the oil mixture and place on a baking sheet.
4. In a separate bowl, toss the asparagus, cherry tomatoes, and red onion with the remaining oil mixture, then spread on another baking sheet.
5. Roast both baking sheets in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6. Slice the chicken and arrange it in bowls alongside the roasted vegetables.

Keywords: Chicken, Roasted, Vegetables, Healthy, Easy

Spice Rack: Thyme, Garlic Powder

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