Chicken veggie bowl
Roasted chicken veggie bowl
Time Prep 10 min | Cook 20 min | Total 30 min
★ ★ ★ ★ ☆ 4.7/5
Bite-sized Recipe
Slice zucchini and bell peppers with the Slicer Blade, then roast with seasoned chicken breasts for a balanced high-protein bowl.
Intro
A simple, nutritious chicken and vegetable bowl perfect for meal prep. Roasted veggies and lean protein come together for a flavorful, satisfying meal to fuel your day.
What You’ll Need
2 chicken breasts
1 medium zucchini, sliced
1 red bell pepper, sliced
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
Blades to Use
Slicer Blade for zucchini and bell pepper
Prep Tip
Use the Slicer Blade to get evenly sliced veggies that roast uniformly alongside chicken. Store cooked bowls refrigerated up to 4 days; reheat in oven or microwave.
Instructions
Step 1
Slice zucchini and bell pepper with the Slicer Blade
Step 2
Preheat oven to 400°F (200°C)
Step 3
Season chicken breasts with garlic powder, paprika, salt, and pepper
Step 4
Toss sliced veggies in olive oil, salt, and pepper
Step 5
Place chicken and veggies on a baking sheet and roast 20 minutes or until chicken is cooked through
For Extra Bite
Top with fresh herbs like parsley or a squeeze of lemon juice.
Nutrition per Serving
Calories 370
Protein 40g
Carbohydrates 10g
Fat 15g
Fiber 3g
Sugar 6g
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