Description
A wholesome and flavorful meal featuring spicy roasted chicken paired with a medley of roasted vegetables, served over a nutritious base of quinoa or brown rice. This healthy bowl offers a perfect balance of protein, vegetables, and grains, enhanced with aromatic spices and fresh lime for a vibrant, satisfying dish.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- Salt and pepper, to taste
Vegetables
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- Salt and pepper, to taste
Base and Garnish
- 2 cups cooked quinoa or brown rice
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
- Season Chicken: In a mixing bowl, combine the chicken pieces with 1 tablespoon of olive oil and all the spices: chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Mix thoroughly until the chicken is evenly coated with the spice blend.
- Arrange Chicken: Spread the seasoned chicken evenly on one side of the prepared baking sheet, allowing space for the vegetables.
- Prepare Vegetables: In a separate bowl, toss the red and yellow bell peppers, zucchini, red onion, and cherry tomatoes with the remaining 1 tablespoon of olive oil. Season with salt and pepper to taste.
- Arrange Vegetables: Spread the seasoned vegetables on the other side of the baking sheet beside the chicken to roast together.
- Roast: Place the baking sheet in the preheated oven and roast for 20-25 minutes until the chicken is fully cooked through and the vegetables are tender with slight charring. Flip the chicken and vegetables halfway through cooking to ensure even roasting.
- Prepare Base: While roasting, cook quinoa or brown rice according to the package instructions to use as the base for the bowls.
- Assemble Bowls: Once the chicken and vegetables are done, assemble your bowls by layering the cooked quinoa or brown rice first, followed by the roasted chicken and vegetables.
- Garnish and Serve: Garnish with fresh cilantro leaves and serve with lime wedges to squeeze fresh lime juice over the top, enhancing the flavors and adding a fresh, zesty finish.
Notes
- You can substitute quinoa with brown rice or any preferred whole grain for the base.
- Adjust chili powder to control the heat level according to your preference.
- For additional flavor, marinate the chicken for 30 minutes before cooking if time allows.
- Ensure even cutting of vegetables for uniform roasting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
