This is my go to dinner on a regular basis. It's simple, versatile and pretty healthy. You can roast any veggie mixture or eliminate the rice if you're a low-carb person. Use whatever you have or whatever you like. Just remember temperature and cook time may vary.
Here's the breakdown. Adjust as desired.
VEGETABLES
1 chopped red onion
1 chopped red bell pepper
1 cup broccoli florets
1 cup baby carrots
1-2 minced garlic
1 tablespoon olive oil
Kosher salt and pepper to taste
Mix chopped veggies, garlic and oil together in large bowl. This helps equally distribute oil and garlic. Transfer to a lightly oiled or sprayed baking sheet. Arrange in a single layer. Salt and pepper to taste. Bake at 425 degrees until veggies are tender (15-20 minute-ish).
Chicken
1 ½ lb chicken
1 tablespoon olive oil
Rinse, dry and season.
The beauty here is that any seasoning works. I tend to go for some garlic salt, cracked black pepper and paprika. Rub seasoning in with a tablespoon of olive oil and bake at 400 degrees for 35-40 minutes. Let chicken rest for 10 minutes before serving.
Cajun seasoning and Old Bay seasoning also work great for these types of chicken bowls. I like the combo with peppers and onions.
Rice
1 cup Jasmine Rice (or brown rice)
1 tablespoon olive oil
2 cups water.
2 tablespoons of chicken bouillon
(2 cups of chicken stock can replace water/bouillon)
Heat olive oil in a sauce pan and lightly brown rice. Stir in bouillon seasoning. Add water and bring to a boil. When a boil is reached, reduce heat, cover and simmer on low heat for 22 minutes. Let rice sit covered for 5 minutes before serving.
Serve:
Layer bowls as you like. I prefer sliced/diced chicken followed by the roasted veggies. I mix it all up anyway so do as you like.
This meal is great for meal prepping and work lunches as well.
SHOP THE BOWL
I am not a chef or a professional. I’m just a mom and wife sharing.
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