Description
Garlic Herb Chicken and Veggie Bowls are a wholesome, flavorful meal featuring tender chicken breast marinated in garlic and herbs, roasted with colorful vegetables, and served over a bed of quinoa or rice. Perfect for meal prep or a healthy dinner.
Ingredients
– 2 lbs Boneless, Skinless Chicken Breasts
– 1/4 cup Extra Virgin Olive Oil
– 6-8 Cloves Garlic, Minced
– 1 tbsp Dried Oregano
– 1 tbsp Dried Rosemary, lightly crushed
– 1 tsp Dried Thyme
– 1 tsp Sea Salt
– 1/2 tsp Black Pepper, freshly ground
– 2 large heads of Broccoli, cut into florets
– 2 large Bell Peppers, seeded and chopped
– 1 large Red Onion, chopped into 1-inch pieces
– 2 tablespoons Olive Oil
– Salt, to taste
– Pepper, to taste
– 1 large Lemon
– 1/4 cup Fresh Parsley, chopped
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine olive oil, garlic, rosemary, thyme, paprika, salt, and pepper. Add chicken pieces and toss to coat.
- Spread chicken and vegetables (broccoli, bell pepper, cherry tomatoes, red onion) on a baking sheet.
- Roast for 20-25 minutes, stirring halfway, until chicken is cooked through and vegetables are tender.
- Divide cooked quinoa or rice among bowls. Top with chicken and vegetables.
- Serve with lemon wedges if desired.
Notes
- For extra flavor, marinate the chicken for 30 minutes before cooking.
- Customize with other vegetables like zucchini, carrots, or asparagus.
- Store in airtight containers in the refrigerator for up to 4 days for meal prep.
- Drizzle with a light sauce like tzatziki or hummus for added creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 65mg