Description
A clean eating chicken veggie bowl featuring juicy, pan-cooked chicken breast paired with tender roasted vegetables, creating a balanced, protein-rich meal perfect for a fresh, healthy start.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts (about 6 ounces each)
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
Vegetables
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup sliced bell peppers (mixed colors)
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
Finishing
- 1 teaspoon olive oil or fresh lemon juice, for drizzling
Instructions
- Prepare the Chicken: Start by seasoning both sides of the chicken breasts with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Once hot, add the chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is juicy and cooked through.
- Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss broccoli florets, sliced carrots, and bell peppers with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on a baking sheet. Roast in the oven for 15-20 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Slice the Chicken: Once cooked, let the chicken rest for a few minutes. Then slice it into strips or bite-sized pieces for easy assembly.
- Assemble the Bowl: Arrange the roasted vegetables in a serving bowl. Top with the sliced chicken breast. Drizzle lightly with olive oil or fresh lemon juice to enhance flavor.
- Serve Immediately: Serve the chicken veggie bowl fresh, while warm, for a nutritious and satisfying meal.
Notes
- For extra flavor, marinate the chicken in lemon juice, garlic, and herbs before cooking.
- You can substitute any seasonal vegetables you prefer, such as zucchini or asparagus.
- Use fresh lemon juice instead of olive oil drizzle for a tangier finish.
- Leftovers can be refrigerated and consumed within 2 days.