Healthy Chicken Veggie Bowl – Easy Nutritious Dinner

Fresh chicken and colorful veggies come together in this Healthy Chicken Veggie Bowl. Ready in 30 minutes for a tasty, balanced dinner. This Healthy Chicken Veggie Bowl is perfect for busy weeknights. You get lean protein, bright veggies, and whole grains in one satisfying dish.

It’s quick to make and easy to customize. No tricky steps—just simple chopping, roasting, and assembling.

Why you’ll love this recipe

— Ready in 30 minutes for a fast dinner
— Balanced protein, veggies, and grains in each bowl
— Simple ingredients you likely have on hand
— Easy to scale up for meal prep
— Customizable to your favorite veggies and grains

Ingredients
(Serves 4)

• Boneless, skinless chicken breasts – 1 lb (450 g)
• Olive oil – 2 tbsp (30 ml)
• Salt – 1 tsp (5 g)
• Black pepper – ½ tsp (2 g)
• Paprika – 1 tsp (2 g)
• Dried oregano – 1 tsp (1 g)

Veggies:

• Bell pepper, chopped – 1 cup (150 g)
• Zucchini, sliced – 1 cup (150 g)
• Broccoli florets – 1 cup (100 g)
• Red onion, sliced – ½ cup (75 g)

Grain:

• Cooked brown rice or quinoa – 2 cups (400 g)

Simple dressing:

• Lemon juice – 2 tbsp (30 ml)
• Olive oil – 1 tbsp (15 ml)
• Garlic, minced – 1 clove
• Salt & pepper – to taste

How to make it

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. In a bowl, toss chicken with 1 tbsp (15 ml) olive oil, salt, pepper, paprika, and oregano.
3. Spread seasoned chicken on one side of the baking sheet.
4. In another bowl, toss bell pepper, zucchini, broccoli, and onion with remaining 1 tbsp (15 ml) olive oil, pinch of salt and pepper.
5. Arrange veggies on the other side of the baking sheet.
6. Roast for 20–25 minutes, until chicken reaches 165°F (75°C) and veggies are tender.
7. While baking, whisk lemon juice, olive oil, garlic, salt, and pepper in a small bowl.
8. Warm cooked rice or quinoa in microwave or on stove.
9. Slice chicken into strips.
10. Build bowls: start with a layer of grain, add chicken slices and roasted veggies. Drizzle with dressing.

Tips and common mistakes

— Cut veggies to similar size for even roasting.
— Don’t overcrowd the pan; air must circulate.
— Let chicken rest 5 minutes before slicing to keep it juicy.
— Taste and adjust seasoning on veggies and dressing.

Substitutions

— Protein: swap chicken for turkey breast, tofu, or chickpeas.
— Veggies: use carrots, cauliflower, or sweet potatoes.
— Grain: try couscous, farro, or cauliflower rice for low-carb.

Storage instructions

Refrigerate in an airtight container up to 3 days. Store dressing separately to keep veggies crisp. Reheat chicken and veggies in microwave or oven until warm.

FAQ

Q: Can I grill the chicken instead of roasting?
A: Yes, grill over medium heat for 6–8 minutes per side.

Q: Is this bowl gluten free?
A: Yes, use gluten-free grains or quinoa.

Q: Can I meal prep this recipe?
A: Absolutely. Cook and store components separately for grab-and-go bowls.

Q: How do I make it spicier?
A: Add chili powder or red pepper flakes to the chicken or dressing.

If you enjoy this recipe, you may also like:

— Lemon Chicken with Roasted Potatoes
— Quick Garlic Butter Chicken Bites | 20-Minute
— Easy Chicken Parmesan Pasta