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High Protein Chicken Veggie Bowls

Simple, nourishing chicken veggie bowls filled with colorful vegetables and rice, perfect for quick dinners or meal prep.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serving Size 2 bowls

Ingredients

Main Ingredients

  • 2 pieces chicken breasts (boneless, skinless) You can also use thighs for richer flavor.
  • 2 cups mixed vegetables (bell peppers, broccoli, carrots suggested) Frozen mixed vegetables work well; thaw or cook straight from frozen.
  • 2 cups cooked rice (white, brown, or a mix) Can be swapped with quinoa or cauliflower rice for lower carbs.

For Cooking

  • 1 tablespoon olive oil Used for roasting and sautéing.
  • to taste salt Adjust to your preference.
  • to taste pepper Adjust to your preference.

Optional Seasonings

  • to taste garlic powder Add for extra flavor.
  • to taste paprika Add for extra flavor.
  • to taste Italian seasoning Add for extra flavor.
  • to taste squeeze of lemon Optional; adds brightness.

Instructions

Preparation

  • Preheat the oven to 400°F (200°C).
  • Pat the chicken breasts dry. Rub both sides with olive oil, then season with salt, pepper, and any optional spices.

Roasting

  • Place the seasoned chicken on a baking sheet lined with foil or parchment. Roast for 20–25 minutes until the internal temperature reaches 165°F (74°C).

Sautéing Vegetables

  • While the chicken roasts, heat a tablespoon of olive oil in a skillet over medium-high heat. Add mixed vegetables and sauté until tender-crisp, about 5–7 minutes. Season with salt and pepper.

Cooking Rice

  • Cook the rice according to package instructions or reheat leftover cooked rice. Fluff with a fork and keep warm.

Final Assembly

  • Remove chicken from the oven and let it rest for 5 minutes, then slice into strips.
  • Assemble bowls by dividing the rice among two bowls, topping with sautéed vegetables, and arranging sliced chicken on top.
  • Finish with optional drizzle of olive oil, lemon juice, or sprinkle of fresh herbs. Serve immediately.

Notes

To store, refrigerate leftovers in airtight containers within two hours. Consume within 3–4 days. To reheat, microwave covered for 1–2 minutes or reheat chicken and veggies in skillet with a splash of water or oil over medium heat.