Description
Spicy Chicken and Roasted Vegetable Bowls are a colorful and flavorful dish that delivers a satisfying meal in no time. Tender, juicy chicken breast is seasoned with bold spices and paired with caramelized mixed vegetables, creating a delightful combination that’s both nutritious and visually appealing. Perfect for busy weeknights or meal prep, this recipe ensures minimal clean-up while packing a punch of flavor!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 2 cups mixed vegetables (bell peppers, zucchini, red onion)
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper. Add the chicken and coat thoroughly.
- Chop mixed vegetables into bite-sized pieces.
- Spread the coated chicken and chopped vegetables on a parchment-lined baking sheet and roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
- While roasting, combine soy sauce and honey in a small bowl.
- Once cooked, drizzle the sauce over the bowls before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 350
- Sugar: 7g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg
Keywords: Substitute vegetables based on seasonal availability or personal preference. For added flavor, marinate the chicken for at least 30 minutes before cooking. This dish is perfect for meal prep; store leftovers in airtight containers for up to three days.