Description
Garlic Herb Chicken Veggie Bowl is a wholesome, protein-packed meal featuring tender garlic and herb seasoned chicken served over hearty grains with fresh, colorful vegetables for a balanced and satisfying dish.
Ingredients
- 2 large chicken breasts, cubed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup uncooked quinoa or brown rice
- 2 cups water or chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1 cup steamed broccoli florets
- 1/2 cup shredded carrots
- 1/4 cup red onion, thinly sliced
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
Instructions
- Rinse quinoa or rice. Cook with water or chicken broth according to package instructions. Fluff and set aside.
- In a bowl, toss chicken with olive oil, garlic, oregano, thyme, rosemary, paprika, salt, and pepper.
- Heat a skillet over medium heat and cook chicken for 6–8 minutes, stirring occasionally, until golden brown and fully cooked.
- Prepare vegetables by chopping and lightly steaming broccoli if needed.
- Divide cooked quinoa or rice into serving bowls.
- Top with garlic herb chicken and arranged vegetables.
- Drizzle with lemon juice and garnish with fresh parsley before serving.
Notes
- Substitute cauliflower rice for a low-carb version.
- Add avocado or a drizzle of tahini sauce for extra flavor.
- Great for meal prep; store refrigerated up to 4 days.
- Use seasonal vegetables to customize the bowl.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Mediterranean