Chicken and Roasted Vegetable Rice Bowl

This chicken and roasted vegetable rice bowl is a great weeknight meal that is healthy and easy to make. I made Garlic Rice for the base of this dish. The chicken was simply seasoned and sautéed while the veggies were roasted. I topped this rice bowl off with some chopped parsley and Parmesan cheese. We all enjoyed this dinner. My daughter liked it plain, my son enjoyed it with some soy sauce, and my husband and I spiced it up with some sriracha.

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. Line a baking sheet with tin foil that has been sprayed with cooking spray.

Place the chopped onion, mushroom, and pepper on the baking sheet. Drizzle 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 a bit more 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.

Heat the last tablespoon of olive oil in a 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.

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.

Chicken and Roasted Vegetable Rice Bowl

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Course: Main

Cuisine: American

Servings: 4

Author: Pam / For the Love of Cooking

Equipment

• Baking Sheet
• Large saucepan
• Large skillet

Ingredients

Garlic Rice:

• 2 tsp olive oil
• 1 cup of basmati rice, rinsed
• 2 cloves of garlic minced
• 2 cups of chicken broth

Roasted Veggies:

• 1 tbsp + 1 tsp olive oil
• 1 small sweet 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 wooden 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

Instructions

• Prepare the Garlic Rice (click the link up above for the recipe).
• Preheat the oven to 400 degrees. Line a baking sheet with tin foil that has been sprayed with cooking spray.
• Place the chopped onion, mushroom, and pepper on the baking sheet. Drizzle 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 a bit more 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.
• Heat the last tablespoon of olive oil in a skillet over medium-high heat. Cut the chicken into bite-sized chunks. 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.
• 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.

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