Grilled Chicken & Veggie Bowl
Servings
2 servings
Ingredients
For the Chicken
2 boneless, skinless chicken breasts
1½ tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon dried oregano (optional)
½ teaspoon onion powder (optional)
For the Vegetables
1 cup broccoli florets
1 yellow bell pepper, sliced
½ red bell pepper, sliced
1 medium zucchini, sliced into half-moons
1 tablespoon olive oil
Salt and black pepper, to taste
Optional Garnish
Fresh parsley or cilantro, finely chopped
Lemon wedges
Instructions
1. Marinate the Chicken
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.
2. Cook the Chicken
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.
3. Sauté the Vegetables
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.
4. Assemble the Bowl
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.
Flavor Profile
Savory, smoky chicken
Fresh, slightly sweet vegetables
Balanced, high-protein, and low-carb
Tips & Variations
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