Chicken & Veggie Bowl Recipe

Prep and Marinate

Trim any excess fat from the chicken breasts and cut into 1-inch cubes or thin strips for quick cooking. In a medium bowl whisk together 2 tbs olive oil, 2 tbs soy sauce, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp black pepper, 0.5 tsp salt and 1 tsp smoked paprika. Add the cut chicken, toss to coat, cover and refrigerate for at least 20 minutes (up to 2 hours).

Cook Chicken

Heat a large nonstick skillet or grill pan over medium-high heat. Add 1 tsp olive oil (if needed) and add marinated chicken in a single layer. Cook undisturbed for 3 minutes, then stir and cook another 3–4 minutes until internal temperature reaches 165°F (74°C) and pieces are golden. Remove from heat and let rest 5 minutes.

Prep Vegetables

Preheat oven to 425°F (220°C). Cut broccoli into bite-sized florets. Core and slice the red bell pepper into strips. Slice zucchini into half-moons about 1/4-inch thick. Slice red onion into wedges. If using whole baby carrots, halve lengthwise for even roasting.

Roast Vegetables

On a rimmed baking sheet toss the prepared vegetables with 1.5 tbs olive oil, 0.5 tsp salt, 0.5 tsp black pepper and 0.5 tsp dried oregano. Spread in a single layer and roast 15–18 minutes, tossing once halfway, until vegetables are tender and edges are lightly charred. Remove from oven and keep warm.

Cook Rice (if starting dry)

If cooking rice fresh: rinse 0.75 cup dry brown rice. In a small saucepan combine rinsed rice and 1.5 cups water with a pinch of salt. Bring to a boil, reduce to low, cover and simmer 35–40 minutes until tender and water absorbed. Fluff with a fork and measure out 2 cups cooked rice. If using pre-cooked rice or quinoa, reheat gently before assembling.

Divide 2 cups cooked brown rice evenly among bowls as the base.

Make Yogurt Lime Sauce

In a small bowl combine 1/2 cup plain Greek yogurt, 1 tbsp lime juice, 1 tsp honey, 2 tbs chopped cilantro and 1/4 tsp red pepper flakes (optional). Whisk until smooth and season to taste with a pinch of salt and pepper.

Assemble Bowls

On top of the rice base arrange roasted vegetables and cooked chicken in separate sections or mixed as preferred. Drizzle the yogurt-lime sauce over each bowl (about 2–3 tbs per serving). Sprinkle sliced green onions and toasted sesame seeds over the top and garnish with extra cilantro if desired.

Serve immediately while warm. Leftovers keep in an airtight container in the refrigerator for 3–4 days; store sauce separately to preserve texture.