Roasted Veggie Chicken Bowl


Roasted Veggie Chicken Bowl


Last week, or what I affectionately refer to as ‘hell week,’ is my busiest week of the year. In a 5 day stretch I host Father’s Day, my husbands birthday and my daughters birthday, so needless to say, I didn’t have a lot of extra time to get in the kitchen for a post, but today I am back at it with this deliciously simple Roasted Veggie Chicken Bowl.

I do roasted vegetables as a part of my dinner pretty much most nights of the week.  They’re simple, filling, and any you can really mix and match whatever combination you please. I also do quite a bit of organic ground chicken thigh because it’s lean and goes well  with pretty much any combo of roasted vegetables you want to throw in.

For this particular recipe I used asparagus, orange and yellow pepper, sweet onion and broccoli, and to make it just a tad more filling, I put it over my Garlic Cauliflower Rice, but that is totally optional. Honestly, this entire recipe is pretty optional. If you want to add in, sub out or take out any veggies, the beauty is you easily can, and it won’t make much of a difference, except for maybe cooking time, but even then it shouldn’t be much. If you wanted to even substitute lean ground beef or turkey for the chicken, you could do that as well.

This bowl is protein-rich, low-carb, gluten free, paleo and most importantly, stupidly simple. You really can’t go wrong, so creative and let me know what you try!

Roasted Veggie Chicken Bowl
Author: The Lean Clean Eating Machine
Prep time:
Cook time:
Total time:
Serves: 1-2
A protein-rich bowl that is gluten free and paleo approved.
Ingredients
  • 2 cups asparagus; woody ends trimmed and cut in half
  • 1 orange pepper; cut into chunks
  • 1 yellow pepper; cut into chunks
  • 1/2 of a large sweet onion; cut into chunks
  • 2 cups broccoli florets
  • 6 oz. ground chicken thigh
  • Olive oil spray; I use Trader Joe’s
  • Pink Himalayan salt and pepper to taste
Instructions
  1. Heat oven to 425F.
  2. Spray a large baking sheet with olive oil spray and distribute prepared vegetables evenly across the pan so they are all in one even layer.
  3. Spray the tops of the vegetables with olive oil spray and season with salt and pepper to taste.
  4. Roast veggies until soft and slightly golden, or for about 20-25 minutes.
  5. In a medium frying pan, spray a small amount of olive oil spray and cook your ground chicken thigh on medium-high heat until thoroughly cooked and no pink remains.
  6. Season with salt and pepper to taste.
  7. Combine vegetables and ground chicken thigh in a bowl over cauliflower rice or on its own.
  8. Serve immediately.

 

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