Embrace the warmth of a hearty and healthy meal perfect for a family gathering with our Chicken and Veggie Bowl Recipe. This delightful dish captures the essence of balanced nutrition and wholesome flavors that are bound to bring smiles to your loved ones’ faces. Combining tender, shredded chicken with vibrant steamed vegetables like broccoli and carrots, this bowl is not just a feast for your taste buds but also a great way to sneak in those greens. Whether you’re looking for an easy weeknight dinner or a fulfilling lunch, this recipe is strikingly simple yet impressively tasty, promising a comforting and nurturing dining experience.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Skill Level: Easy
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 cups broccoli florets
- 2 large carrots, sliced
- 1 cup cooked quinoa or brown rice
- 1 lemon, cut into wedges
- Fresh parsley, chopped (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place the chicken breasts on the baking sheet and drizzle with olive oil. Season with salt, pepper, garlic powder, and paprika.
- Bake the chicken in the preheated oven for 25 minutes, or until fully cooked and juices run clear. Let it rest for a few minutes before shredding with two forks.
- While the chicken is baking, steam the broccoli florets and carrot slices until tender, about 5-7 minutes. You can use a steaming basket over a pot of boiling water or a microwave-steam method.
- In each serving bowl, layer a base of cooked quinoa or brown rice.
- Top with shredded chicken and steamed veggies.
- Garnish with a squeeze of fresh lemon juice and sprinkle with chopped parsley if desired.
- Serve immediately with a refreshing glass of lemon mint-infused water.
Helpful Tips
- To make this recipe even quicker, use pre-cooked rotisserie chicken.
- Experiment with different vegetables like bell peppers, zucchini, or snap peas for variety.
- If quinoa or brown rice isn’t available, couscous or farro are excellent substitutes.
Storage Instructions
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
Pairings
This Chicken and Veggie Bowl pairs beautifully with a simple green salad or a fresh fruit salad. For drinks, enjoy it with a cold glass of lemon mint-infused water or a light and refreshing herbal tea.
At Zynahz, our mission is to bring joy, creativity, and a sense of community into your kitchen. We believe that every cooking experience can be a delightful adventure, and our Chicken and Veggie Bowl Recipe embodies this spirit. We encourage you to try this recipe and share your results with us! Spread the love by sharing this wholesome recipe with friends and family. For more inspiring recipes and kitchen tips, explore Zynahz, follow us on social media, and sign up for our newsletter. Let’s make every meal a cherished moment together!
