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Healthy Chicken & Veggie Power Bowl - A Fresh, Satisfying Meal

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the bowl:
  • 1 lb (450 g) boneless, skinless chicken breasts (or thighs)
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 cup cherry tomatoes, halved
  • 2 cups cooked quinoa or brown rice
  • 1 ripe avocado, sliced
  • 2 cups mixed greens or baby spinach
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • Salt and black pepper, to taste
  • Juice of 1/2 lemon
  • For the lemon-garlic yogurt sauce:
  • 3/4 cup plain Greek yogurt (2% or 5%)
  • 1 tbsp olive oil
  • 1 clove garlic, finely grated or minced
  • Juice and zest of 1/2 lemon
  • 1 tsp honey or maple syrup (optional)
  • Salt and pepper, to taste
  • 2 tbsp chopped fresh parsley or dill
  • Optional toppings:
  • Toasted pumpkin seeds or sliced almonds
  • Crumbled feta
  • Red pepper flakes
  • Extra lemon wedges

Method
 

  1. Cook the grain: Make quinoa or brown rice according to package directions. Fluff and set aside. A squeeze of lemon and pinch of salt at the end brightens the flavor.
  2. Preheat and prep: Heat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  3. Season the chicken: Pat chicken dry. Toss with 1 tbsp olive oil, smoked paprika, garlic powder, cumin, oregano, salt, and pepper. Add a squeeze of lemon.
  4. Season the veggies: On the sheet pan, toss broccoli, bell pepper, and zucchini with 1 tbsp olive oil, salt, and pepper. Spread everything in a single layer. Add the chicken to the same pan, leaving space around each piece.
  5. Roast: Roast for 18–22 minutes, flipping the chicken once halfway. The chicken is done when the internal temperature hits 165°F (74°C) and juices run clear. Add cherry tomatoes for the last 6–8 minutes so they blister without collapsing.
  6. Make the sauce: In a small bowl, whisk Greek yogurt, olive oil, garlic, lemon juice and zest, honey (if using), salt, pepper, and herbs. Adjust to taste. It should be tangy and a little garlicky.
  7. Slice the chicken: Let the chicken rest for 5 minutes, then slice or cube.
  8. Assemble: In bowls, add a base of greens and warm grains. Top with roasted veggies, chicken, avocado, and tomatoes. Spoon over the yogurt sauce.
  9. Add crunch and finish: Sprinkle with pumpkin seeds or almonds, a pinch of red pepper flakes, and crumbled feta if you like. Add a final squeeze of lemon and a crack of black pepper.