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Chicken and Roasted Vegetable Bowls

Healthy Chicken and Roasted Vegetable Bowls made with marinated chicken, roasted vegetables, and rice.
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Prep Time 15 minutes
Course Main Course
Cuisine American

Ingredients
  

For the Marinated Chicken

  • 1 ¼ pounds chicken breast tenderloins
  • Juice of ½ lemon
  • 3 tablespoons olive oil divided
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh rosemary or 1 teaspoon dried
  • ¾ teaspoon kosher salt
  • Black pepper to taste

For the Vegetables

  • 1 large sweet potato
  • 3 tablespoons olive oil divided
  • ½ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ½ teaspoon sea salt
  • Black pepper to taste
  • 1 bunch asparagus
  • 1 large red bell pepper

For the Bowls

  • 2 cups cooked rice or cauliflower rice
  • Jalapeno ranch dressing optional
  • Balsamic glaze optional

Instructions
 

  • Place chicken tenderloins in a zip bag. Mix lemon juice, 2 tablespoons olive oil, mustard, garlic, rosemary, salt, and pepper. Pour over chicken and marinate for at least 1 hour.
  • Preheat oven to 400°F and prepare a baking sheet.
  • Peel and cube sweet potatoes. Toss with oil, cumin, garlic powder, salt, and pepper. Roast for 15 minutes.
  • Toss asparagus and bell pepper with remaining oil and seasoning.
  • Heat oil in a skillet over medium heat and cook chicken 4–5 minutes per side until fully cooked.
  • Add vegetables to the pan with sweet potatoes and roast another 12–15 minutes.
  • Assemble Chicken and Roasted Vegetable Bowls with rice, chicken, and veggies. Drizzle with dressing if desired.

Notes

Swap chicken with turkey strips or beef for variety. Add avocado or chickpeas for extra nutrition.