Go Back
–+ servings
Spicy Chicken And Roasted Vegetable Bowls

Spicy Chicken And Roasted Vegetable Bowls for Vibrant Meals

Enjoy these Spicy Chicken And Roasted Vegetable Bowls, packed with vibrant flavors, protein, and nutrients for a wholesome meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 Bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Breasts This is the heart of your dish and ensures a lean high-protein meal.
  • 2 tablespoons Olive Oil Helps crisp the chicken while adding richness to the flavor.
  • 1 tablespoon Chili Powder Infuses a warm, smoky heat; adjust according to your spice tolerance.
  • 1 teaspoon Smoked Paprika Adds depth and enhances the overall flavor profile.
  • 1 teaspoon Garlic Powder Delivers savory goodness without chopping.
  • 1 teaspoon Onion Powder Delivers savory goodness without chopping.
  • 1 teaspoon Ground Cumin Provides a hint of earthiness that complements the spices beautifully.
  • to taste Salt Essential for bringing all flavors together.
  • to taste Pepper Essential for bringing all flavors together.
For the Vegetables
  • 1 cup Red Bell Peppers Adds sweetness and vibrant color to your bowl.
  • 1 cup Yellow Bell Peppers Adds sweetness and vibrant color to your bowl.
  • 1 cup Zucchini A great way to sneak in more veggies.
  • 1 cup Red Onion Sweetens and caramelizes perfectly to balance the spice.
  • 1 cup Cherry Tomatoes Burst of juicy flavor and a pop of color.
For the Base
  • 1 cup Quinoa Provides a hearty foundation for your bowl.
  • 1 cup Brown Rice Provides a hearty foundation for your bowl.
  • 1 cup Cauliflower Rice For a low-carb alternative without sacrificing taste.
For Garnish
  • 1 cup Fresh Cilantro Adds a fresh, bright touch.
  • 2 pieces Lime Wedges Introduces a zesty acidity.

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • Parchment paper
  • Pot or Rice Cooker

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper.
  2. Combine chicken with olive oil, chili powder, smoked paprika, garlic powder, onion powder, ground cumin, salt, and pepper.
  3. Arrange seasoned chicken on one side of the baking sheet, spaced out evenly.
  4. Toss red and yellow bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper. Spread on the other side of the baking sheet.
  5. Roast in the oven for 20-25 minutes, flipping chicken and stirring vegetables halfway through.
  6. Cook quinoa or brown rice according to package instructions.
  7. Assemble bowls with a base of quinoa or brown rice, topped with roasted chicken and vegetables.
  8. Garnish with cilantro and serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 70mgCalcium: 30mgIron: 3mg

Notes

Feel free to swap in seasonal vegetables or use cauliflower rice for a low-carb twist. Adjust spice levels according to taste.

Tried this recipe?

Let us know how it was!