
Grilled Chicken & Veggie Bowl
2 boneless, skinless chicken breasts
½ teaspoon dried oregano (optional)
½ teaspoon onion powder (optional)
1 yellow bell pepper, sliced
½ red bell pepper, sliced
1 medium zucchini, sliced into half-moons
Salt and black pepper, to taste
Fresh parsley or cilantro, finely chopped
Instructions

In a bowl, combine olive oil, garlic powder, paprika, salt, pepper, oregano, and onion powder.
Coat the chicken breasts evenly with the marinade.
Let rest for 15–30 minutes for best flavor.
Heat a grill pan or skillet over medium heat.
Add the chicken breasts and cook for 5–7 minutes per side, or until golden brown and fully cooked (internal temperature reaches 165°F / 74°C).
Remove from heat and let rest for 5 minutes, then slice into thick strips.
In the same pan (or a separate skillet), heat 1 tablespoon olive oil over medium-high heat.
Add broccoli and cook for 2–3 minutes.
Add bell peppers and zucchini, season with salt and pepper, and sauté for another 3–4 minutes until tender-crisp and lightly caramelized.
Arrange the sautéed vegetables in a bowl.
Top with sliced grilled chicken.
Sprinkle with fresh herbs and add a squeeze of lemon juice if desired.
Fresh, slightly sweet vegetables
Balanced, high-protein, and low-carb
Add cooked rice, quinoa, or couscous for a heartier meal
Swap chicken for salmon, shrimp, or tofu
Drizzle with teriyaki, garlic yogurt sauce, or chimichurri for extra flavor