Name: Spicy Chicken And Roasted Vegetable Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1.5 lbs boneless skinless chicken breasts, cut into strips; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon cayenne pepper (optional for extra heat); 1 teaspoon salt; ½ teaspoon black pepper; Juice of ½ lemon; 1 large zucchini, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 red onion, cut into chunks; 1 cup cherry tomatoes; 2 tablespoons olive oil; ½ teaspoon paprika; ½ teaspoon cumin; ½ teaspoon salt; ¼ teaspoon black pepper; 2 cups cooked brown rice, quinoa, or couscous; Lemon wedges, for serving; Fresh parsley or cilantro, chopped; Tahini sauce, yogurt sauce, or garlic sauce (optional); Sliced avocado (optional); Crumbled feta (optional)

Ingredients

Scale

For the Spicy Chicken:

1.5 lbs boneless skinless chicken breasts, cut into strips
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper (optional for extra heat)
1 teaspoon salt
½ teaspoon black pepper
Juice of ½ lemon

For the Roasted Vegetables:

1 large zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, cut into chunks
1 cup cherry tomatoes
2 tablespoons olive oil
½ teaspoon paprika
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper

For the Base & Optional Toppings:

2 cups cooked brown rice, quinoa, or couscous
Lemon wedges, for serving
Fresh parsley or cilantro, chopped
Tahini sauce, yogurt sauce, or garlic sauce (optional)
Sliced avocado (optional)
Crumbled feta (optional)

Instructions

Step 1: Preheat and Prep

Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper or foil for easy cleanup. This high roasting temperature ensures your veggies get those delicious caramelized edges while staying tender inside.

Step 2: Season the Chicken

In a large mixing bowl, add the chicken strips. Drizzle with olive oil, lemon juice, and sprinkle in all the spices: paprika, cumin, chili powder, garlic powder, onion powder, cayenne, salt, and black pepper. Mix thoroughly with your hands or a spatula until the chicken is evenly coated in the spice rub. Set aside to marinate while prepping the vegetables, or refrigerate up to 24 hours if making ahead.

Step 3: Prepare the Vegetables

Chop your vegetables into evenly-sized pieces. In a separate bowl, toss zucchini, bell peppers, onion, and cherry tomatoes with olive oil, paprika, cumin, salt, and pepper. Spread them out in a single layer on one of the prepared baking sheets, leaving some space between each piece for maximum caramelization.

Step 4: Cook the Chicken and Vegetables

Spread the seasoned chicken on the second baking sheet, again ensuring everything has space to roast rather than steam. Place both trays in the oven. Roast for about 25–30 minutes, flipping halfway through. The veggies should be tender and slightly charred, and the chicken should be cooked through with crisp, flavorful edges.

Step 5: Assemble the Bowls

Start with a scoop of your chosen grain—rice, quinoa, or couscous work wonderfully. Top with a generous portion of roasted vegetables and strips of spicy chicken. Add fresh garnishes like chopped parsley or cilantro, a squeeze of lemon, or a dollop of tahini or yogurt sauce.

Step 6: Serve and Enjoy

Serve warm, with extra toppings on the side so everyone can build their own perfect bowl. Leftovers can be stored in meal prep containers and reheated throughout the week for easy, satisfying lunches.

Prep Time: 20 minutes
Cook Time: 30 minutes

Nutrition

Calories: 430
Sugar: 7g
Fat: 19g
Carbohydrates: 28g
Fiber: 6g
Protein: 35g