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Chicken and Roasted Vegetable Rice Bowl

Chicken and Roasted Vegetable Rice Bowl

This rice bowl is a great weeknight meal that is healthy and easy to make. I made Garlic Rice for the base of this dish. The chicken was simply seasoned and sautéed while the veggies were roasted. I topped this rice bowl off with some chopped parsley and Parmesan cheese. We all enjoyed this dinner. My daughter liked it plain, my son enjoyed it with some soy sauce, and my husband and I spiced it up with some sriracha.

Chicken and Roasted Vegetable Rice Bowl

How to Make a Chicken and Roasted Vegetable Rice Bowl

Prepare the Garlic Rice (click this link for the recipe).

Preheat the oven to 400 degrees. Line a baking sheet with tin foil that has been sprayed with cooking spray.

Place the chopped onion, mushroom, and pepper on the baking sheet. Drizzle with 1 tablespoon of olive oil.

Chicken and Roasted Vegetable Rice Bowl

Place into the oven and roast for 20 minutes. Remove from the oven and add the zucchini, asparagus, and grape tomatoes to the baking sheet. Drizzle a bit more olive oil on top then toss to coat evenly. Return to the oven to roast for 15 minutes. Remove from the oven and season with sea salt and freshly cracked pepper, to taste. Set aside.

Chicken and Roasted Vegetable Rice Bowl

Heat the last tablespoon of olive oil in a skillet over medium-high heat. Cut the chicken into bite-sized chunks. Season with sea salt, freshly cracked pepper, garlic powder, and a pinch of crushed red pepper flakes, to taste. Place the chicken pieces into the HOT skillet and cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes.

Spoon some rice into a bowl then top with some chicken and roasted veggies. Sprinkle the top with chopped parsley and shredded Parmesan. Serve immediately. Enjoy.

Chicken and Roasted Vegetable Rice Bowl

 

Chicken and Roasted Vegetable Rice Bowl

Chicken and Roasted Vegetable Rice Bowl

Servings: 4

Ingredients

  • Garlic Rice:
  • 2 tsp olive oil
  • 1 cup of basmati rice
  • 2 cloves of garlic minced
  • 2 cups of chicken broth
  • Roasted Veggies:
  • 1 tbsp + 1 tsp olive oil
  • 1 small sweet yellow onion cut into chunks
  • 8 oz cremini mushrooms quartered
  • 1 orange bell pepper cut into chunks
  • 1 zucchini cut into bite-sized pieces
  • 7 stalks of asparagus wooden ends removed, cut into thirds
  • 1 cup of grape tomatoes
  • Sea salt and freshly cracked pepper to taste
  • Chicken:
  • 1 tbsp olive oil
  • 2 boneless skinless chicken breasts cut into bite-sized pieces
  • Sea salt and freshly cracked pepper to taste
  • Garlic powder to taste
  • Pinch of crushed red pepper flakes

Instructions

  • Prepare the Garlic Rice (click the link up above for the recipe).
  • Preheat the oven to 400 degrees. Line a baking sheet with tin foil that has been sprayed with cooking spray.
  • Place the chopped onion, mushroom, and pepper on the baking sheet. Drizzle with 1 tablespoon of olive oil.
  • Place into the oven and roast for 20 minutes. Remove from the oven and add the zucchini, asparagus, and grape tomatoes to the baking sheet. Drizzle a bit more olive oil on top then toss to coat evenly. Return to the oven to roast for 15 minutes. Remove from the oven and season with sea salt and freshly cracked pepper, to taste. Set aside.
  • Heat the last tablespoon of olive oil in a skillet over medium-high heat. Cut the chicken into bite-sized chunks. Season with sea salt, freshly cracked pepper, garlic powder, and a pinch of crushed red pepper flakes, to taste. Place the chicken pieces into the HOT skillet and cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes.
  • Spoon some rice into a bowl then top with some chicken and roasted veggies. Sprinkle the top with chopped parsley and shredded Parmesan. Serve immediately. Enjoy.
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10 Comments

  1. That pan of roasted veggies looks very good as does the whole meal.

  2. All of the elements sound excellent in their own right!

  3. What a quick and flavorful dish. Really healthy, too! This is perfect for a weeknight — tons of flavor, not too much effort. Thanks!

  4. Kim in. MD says:

    Yum- I seriously love everything about this dish!

  5. Another colorful and healthy family meal, Pam! I love that everyone adds their own speial touch:) Thanks for sharing, Pam…

  6. I am really loving “bowl meals” at the moment. Making one out of roasted veggies sounds awesome!

    1. When you say ‘roasted veggies’, are you thinking of outside on the grill or using a roasting pan in your oven?
      What do you prefer?
      Thanks. Looking for feedback