This is my go to dinner on a regular basis. It's simple, versatile and pretty healthy. You can roast any veggie mixture or eliminate the rice if you're a low-carb person. Use whatever you have or whatever you like. Just remember temperature and cook time may vary.

Here's the breakdown. Adjust as desired.

VEGETABLES

1 chopped red onion

1 chopped red bell pepper

1 cup broccoli florets

1 cup baby carrots

1-2 minced garlic

1 tablespoon olive oil

Kosher salt and pepper to taste

Mix chopped veggies, garlic and oil together in large bowl. This helps equally distribute oil and garlic. Transfer to a lightly oiled or sprayed baking sheet. Arrange in a single layer. Salt and pepper to taste. Bake at 425 degrees until veggies are tender (15-20 minute-ish).

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Chicken

1 ½ lb chicken

1 tablespoon olive oil

Rinse, dry and season.

The beauty here is that any seasoning works.  I tend to go for some garlic salt, cracked black pepper and paprika.  Rub seasoning in with a tablespoon of olive oil and bake at 400 degrees for 35-40 minutes.  Let chicken rest for 10 minutes before serving.

Cajun seasoning and Old Bay seasoning also work great for these types of chicken bowls.  I like the combo with peppers and onions.

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Rice

1 cup Jasmine Rice (or brown rice)

1 tablespoon olive oil

2 cups water.

2 tablespoons of chicken bouillon

(2 cups of chicken stock can replace water/bouillon)

Heat olive oil in a sauce pan and lightly brown rice.  Stir in bouillon seasoning. Add water and bring to a boil.  When a boil is reached, reduce heat, cover and simmer on low heat for 22 minutes.  Let rice sit covered for 5 minutes before serving.

Serve:

Layer bowls as you like.  I prefer sliced/diced chicken followed by the roasted veggies.  I mix it all up anyway so do as you like.

This meal is great for meal prepping and work lunches as well.

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SHOP THE BOWL

I am not a chef or a professional.  I’m just a mom and wife sharing.