Description
How to make roasted veggie and chicken glow bowl with golden vegetables and tender chicken that delivers comfort and nutrition in every bite.
Ingredients
Scale
Protein and Base
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 2 cups cooked quinoa or brown rice
- 2 tbsp olive oil, divided
Roasted Vegetables
- 1 large sweet potato, diced into 1-inch cubes
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, cut into strips
- 1 small red onion, cut into wedges
- 8 oz Brussels sprouts, halved
- 2 cups broccoli florets
Seasonings and Flavor
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh lemon juice
- 1/4 cup fresh parsley, chopped
Instructions
- Prep Everything: Preheat oven to 425°F and line two large baking sheets with parchment paper. Cut all vegetables into similar-sized pieces so they cook evenly and season chicken with salt and pepper.
- Season Chicken: Toss chicken pieces with 1 tablespoon olive oil, garlic powder, paprika, oregano, and half the salt. Make sure every piece is well-coated for maximum flavor throughout.
- Prepare Vegetables: In a large bowl, toss all vegetables with remaining olive oil, cumin, remaining salt, and pepper. Don’t overcrowd – use two pans if needed for proper browning.
- Start Roasting: Place seasoned chicken on one baking sheet and vegetables on another. Roast for 15 minutes, then check chicken for doneness while vegetables continue cooking.
- Finish Vegetables: Remove chicken when internal temperature reaches 165°F. Continue roasting vegetables for 10-15 more minutes until golden and tender-crisp with caramelized edges.
- Assemble Bowls: Divide cooked quinoa among four bowls, top with roasted chicken and vegetables. Drizzle with fresh lemon juice and sprinkle with parsley before serving warm.
Notes
- Don’t overcrowd baking sheets or vegetables will steam instead of developing crispy golden edges.
- Store components separately in refrigerator for up to 4 days to maintain best texture.
- Chicken thighs can be substituted with breasts but reduce cooking time accordingly.
- Add fresh lemon juice only after roasting to prevent vegetables from becoming soggy.
- Preheat baking sheets for extra crispy bottoms on your roasted vegetables.
- Any firm seasonal vegetables can be substituted based on your preferences and availability.
Allergy Information: None
Nutrition
- Calories: 385 calories
- Fat: 14g
- Carbohydrates: 38g
- Protein: 28g