Spicy Chicken and Roasted Vegetable Bowls
Spicy Chicken and Roasted Vegetable Bowls are a colorful, nutritious meal that combines juicy, seasoned chicken with vibrant roasted vegetables. This easy-to-make dish is perfect for busy weeknights or impressing guests at gatherings. Each bowl is bursting with flavor and offers a delightful balance of textures and tastes, making it a wholesome choice for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 bell peppers (1 red, 1 yellow), chopped
- 1 medium zucchini, sliced
- 1 red onion, cut into wedges
- 2 tbsp extra virgin olive oil
- 2 tsp chili powder
- 2 tsp ground cumin
- Salt & pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine chili powder, cumin, salt, and pepper. Rub the spice mix generously over the chicken breasts.
- Toss the chopped bell peppers, zucchini, and onion in olive oil with a pinch of salt.
- On a parchment-lined baking sheet, arrange the seasoned chicken in the center and surround it with the veggies.
- Roast in the preheated oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Let cool slightly before slicing the chicken into strips. Serve in bowls with a drizzle of olive oil or lemon juice if desired.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 450
- Sugar: 7g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 100mg
Keywords: - For added flavor, marinate the chicken for at least 30 minutes before cooking. - Substitute chicken with tofu or shrimp for different protein options. - Feel free to use seasonal vegetables like broccoli or asparagus.