Healthy Spicy Chicken and Roasted Vegetable Bowls That Thrive

Healthy Spicy Chicken and Roasted Vegetable Bowls are perfect for meal prep and customizable, gluten-free, nutrient-packed meals.

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Prep Time 15

Cook Time 30

Resting Time 15

Total Time 1

Servings: 4 bowls

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Chicken Breast Substitute grilled chicken for a smoky twist
1 teaspoon Cayenne Pepper Adjust to fit spice preference
1 teaspoon Chili Powder

For the Roasted Vegetables

2 medium Zucchini
2 medium Bell Peppers Use different hues for visual appeal
2 medium Carrots

For the Base

1 cup Brown Rice Or Quinoa, Farro, or Cauliflower Rice

For the Toppings

1/2 cup Avocado Sauce Or Tahini
1 tablespoon Lime Juice Opt for fresh juice
1/2 cup Greek Yogurt Optional, or substitute with plant-based yogurt
1/2 cup Feta Cheese Optional, or use Cheddar Cheese

Equipment

oven
baking sheet
mixing bowl
fork

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C) and chop vegetables into bite-sized pieces. Marinate chicken with spices and let it rest.
Spread chopped vegetables onto a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes.
Add marinated chicken to the baking sheet during the last 15 minutes of roasting.
Prepare your chosen base grain according to the package instructions.
Assemble the bowls with base grain, spicy chicken, and roasted vegetables.
Top with avocado sauce, fresh lime juice, and optional cheese.
Serve warm and enjoy!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 5000IUVitamin C: 80mgCalcium: 150mgIron: 3mg

Notes

For meal prep, store components separately in airtight containers for up to 4 days.

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