Print

Healthy High-Protein Chicken and Roasted Veggie Bowl

high-protein chicken and roasted veggie bowl - featured image
Print Recipe

A quick and easy high-protein chicken and roasted vegetable bowl perfect for meal prep, packed with wholesome ingredients and bold flavors.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound/450g), trimmed and pounded slightly
  • 2 tablespoons olive oil (for marinade)
  • 1 teaspoon smoked paprika (for marinade)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • Juice of half a lemon
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 medium zucchini, sliced into half-moons
  • 1 cup broccoli florets (about 150g)
  • 1 small red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil (for roasting veggies)
  • 1 teaspoon smoked paprika (for roasting veggies)
  • Salt and pepper to taste (for roasting veggies)
  • 2 cups cooked quinoa or brown rice
  • Optional toppings: fresh parsley or cilantro (chopped), feta cheese crumbles (omit for dairy-free), avocado slices, a drizzle of tahini or favorite dressing

Instructions

  1. In a medium bowl, whisk together olive oil, smoked paprika, garlic powder, oregano, lemon juice, salt, and pepper. Add chicken breasts and coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  2. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly grease them.
  3. In a large bowl, toss red bell pepper, zucchini, broccoli, red onion, and cherry tomatoes with olive oil, smoked paprika, salt, and pepper. Spread evenly on one baking sheet.
  4. Place the veggie sheet in the oven and roast for 20 minutes, stirring halfway through.
  5. Place marinated chicken breasts on the second baking sheet. Bake alongside the veggies for 18-20 minutes or until internal temperature reaches 165°F (74°C). Alternatively, cook chicken after veggies or on stovetop skillet if oven space is limited.
  6. Remove chicken from oven and let rest for 5 minutes before slicing thinly against the grain.
  7. Divide cooked quinoa or rice evenly into meal prep containers. Top with roasted veggies and sliced chicken. Add optional toppings like fresh herbs, feta, or avocado.
  8. Cool bowls to room temperature before sealing lids. Store in fridge for up to 4 days or freeze for up to a month.

Notes

Use a meat thermometer to ensure chicken reaches 165°F for safety and juiciness. Pound chicken breasts for even cooking. Toss veggies halfway through roasting to promote caramelization. Cool food completely before sealing containers to avoid sogginess. For vegan option, substitute chicken with baked tofu or roasted chickpeas and omit feta cheese.

Nutrition

Keywords: high-protein, chicken bowl, roasted vegetables, meal prep, healthy recipe, easy dinner, gluten-free, dairy-free option

Find it online: https://lyrafeast.com/healthy-high-protein-chicken-and-roasted-veggie-bowl-easy-meal-prep-recipe/