Grilled Chicken and Veggie Bowl

️ Grilled Chicken and Veggie Bowl

 Description

This Grilled Chicken and Veggie Bowl is a vibrant, nutrient-rich meal packed with lean protein and fiber-rich veggies. It’s a perfect balance of flavor, texture, and health benefits—ideal for meal prep, quick dinners, or lunch on the go. Customize it with your favorite grains and sauces for a satisfying, clean-eating bowl.

 Ingredients

• 2 chicken breasts, cubed
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 cup green beans, trimmed
• ½ red onion, chopped
• 1 cup cabbage, shredded
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Juice of 1 lemon (2 tbsp)
• 1 tsp paprika
• 1 tsp dried thyme or Italian seasoning
• Salt and pepper, to taste
• Optional: cooked quinoa, brown rice, tahini or hummus for serving

 Servings

• Serves: 4
• Serving Size: 1 bowl (includes a portion of grilled chicken and mixed veggies)

 Instructions

1. Marinate Chicken: In a bowl, combine cubed chicken, 1 tbsp olive oil, garlic, lemon juice, paprika, thyme, salt, and pepper. Toss well and let marinate for at least 20 minutes (or up to 2 hours in the fridge).
2. Prep Veggies: Toss zucchini, broccoli, green beans, red onion, and cabbage with 1 tbsp olive oil, salt, and pepper.
3. Grill Chicken: Preheat a grill pan or outdoor grill over medium heat. Cook chicken for 5–7 minutes on each side until golden and fully cooked (internal temp 165°F / 74°C). Remove and set aside.
4. Grill or Sauté Veggies: Grill veggies in batches until slightly charred and tender-crisp (about 6–8 minutes), or sauté them in a large skillet over medium-high heat.
5. Assemble Bowl: Add cooked grains (optional) to bowls, top with grilled chicken and veggies. Drizzle with tahini or a squeeze of lemon. Garnish with fresh herbs if desired.

 Notes & Tips

• Meal prep friendly: Stores well in fridge for up to 4 days. Keep sauce separate if using.
• Add crunch: Top with toasted nuts or seeds for texture.
• Swap it out: Use bell peppers, carrots, or mushrooms if you’re out of any listed veggies.
• Add spice: A dash of chili flakes or hot sauce can give the bowl a spicy kick.

 Nutritional Info (Per Serving, without grains or sauce)

Estimates will vary depending on portions, sauces, and optional grains.

 Health Benefits

• Chicken breast: Lean source of high-quality protein, supports muscle repair and satiety.
• Broccoli & cabbage: Cruciferous veggies rich in vitamins C & K, fiber, and antioxidants.
• Green beans & zucchini: Low in calories, high in water and fiber, support digestion.
• Olive oil: Adds heart-healthy fats and helps absorb fat-soluble nutrients.
• Balanced meal: High protein + fiber + good fats = stable energy and satiety.

❓ Q & A

Q: Can I bake instead of grill?
A: Yes! Bake chicken at 400°F (200°C) for 20–25 mins and roast veggies on a sheet pan for 20 mins.

Q: Can I make it vegetarian or vegan?
A: Substitute chicken with tofu, tempeh, or chickpeas for a plant-based bowl.

Q: What sauces go well with this bowl?
A: Tahini, tzatziki, lemon-yogurt sauce, chimichurri, or even a balsamic glaze.

Q: How do I store and reheat this?
A: Store in airtight containers in the fridge for up to 4 days. Reheat in a skillet or microwave.

Q: Can I freeze it?
A: You can freeze the grilled chicken separately, but fresh veggies are best eaten fresh or refrigerated.