Chicken and Roasted Vegetable Rice Bowl

This easy chicken and roasted vegetable rice bowl recipe is a great weeknight meal that’s healthy and easy to make. I made garlic rice as the base of this dish, and the chicken was sautéed while the veggies were roasted. I topped this chicken and veggie rice bowl with chopped parsley and parmesan cheese. We all enjoyed this quick and easy dinner and thought it paired well with a simple butter lettuce salad. 

Chicken and Roasted Vegetable Rice Bowl

Garlic Rice:

• 2 tsp butter
• 1 cup of basmati rice, rinsed if desired
• 2 cloves of garlic, minced
• 2 cups of chicken broth

Roasted Veggies:

• 2 tbsp olive oil
• 1 small yellow onion, cut into chunks
• 8 oz cremini mushrooms, quartered
• 1 orange bell pepper, cut into chunks
• 1 zucchini, cut into bite-sized pieces
• 7 stalks of asparagus, woody ends removed, cut into thirds
• 1 cup of grape tomatoes
• Sea salt and freshly cracked pepper, to taste

Chicken:

• 1 tbsp olive oil
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
• Pinch of crushed red pepper flakes

How to Make a Chicken and Roasted Vegetable Rice Bowl

Prepare the garlic rice (click this link for the recipe).

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Roast the vegetables by placing the chopped onion, mushroom, and pepper on the baking sheet. Drizzle the veggies with 1 tablespoon of olive oil.

Place into the oven and roast for 20 minutes.

Remove from the oven and add the zucchini, asparagus, and grape tomatoes to the baking sheet.

Drizzle the remaining tablespoon of olive oil on top, then toss to coat evenly. Return to the oven to roast for 15 minutes.

Remove from the oven and season with sea salt and freshly cracked pepper, to taste. Set aside.

Cook the chicken by heating the olive oil in a large skillet over medium-high heat.

Cut the chicken into bite-sized chunks and season with sea salt, freshly cracked pepper, garlic powder, and a pinch of crushed red pepper flakes, to taste.

Place the chicken pieces into the HOT skillet and cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes.

To serve, spoon some rice into a bowl, then top with some chicken and roasted veggies. Sprinkle the top with chopped parsley and shredded Parmesan. Serve immediately. Enjoy.