If you are craving a meal that perfectly balances smoky, tender chicken with vibrant, flavorful veggies, this Grilled Chicken with Roasted Vegetable Bowl Recipe is exactly what you need. It brings together juicy grilled chicken seasoned with a delightful blend of spices and a colorful medley of roasted vegetables, creating a dish that is as nourishing as it is satisfying. Whether it’s a quick weeknight dinner or a weekend feast, this recipe promises simple ingredients transforming into a deliciously wholesome bowl you’ll want to make again and again.
Ingredients You’ll Need
Gathering fresh, straightforward ingredients makes this dish a winner every time. Each element plays a vital role in creating the perfect texture, flavor, and vibrant color contrast that makes this bowl irresistible.
- Boneless, skinless chicken breasts: The lean protein base that becomes juicy and smoky with grilling.
- Olive oil: Essential for marinating the chicken and roasting the vegetables to tender perfection.
- Smoked paprika: Adds a subtle smoky depth that elevates the chicken’s flavor.
- Garlic powder: Offers a gentle, aromatic punch to both chicken and veggies.
- Onion powder: Enhances savory notes without overpowering the dish.
- Dried oregano: Brings a hint of earthiness and Mediterranean flair.
- Salt and pepper: Balances and brightens every ingredient’s natural flavors.
- Fresh parsley (optional): Adds a refreshing pop of color and subtle herbal brightness at the end.
- Broccoli florets: Provide a lovely crunch and vibrant green color.
- Red bell pepper slices: Sweetness and bold red hue make the bowl visually inviting.
- Zucchini slices: Tender and mild, offering a pleasant contrast in texture.
- Yellow squash slices: Their gentle flavor and golden color brighten the bowl.
- Italian seasoning (or dried thyme/oregano mix): Sprinkles a balanced herbaceous note across the roasted vegetables.
How to Make Grilled Chicken with Roasted Vegetable Bowl Recipe
Step 1: Marinate the Chicken
Start by whisking together olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt, and pepper in a small bowl. Take your chicken breasts and rub this seasoning mix all over them. This marinade is simple but packs plenty of flavor that will seep into the chicken, making every bite aromatic and tasty. For even more depth, let the chicken marinate for at least 20 minutes or, if you have time, overnight in the fridge.
Step 2: Grill the Chicken
Preheat your grill pan or outdoor grill to medium heat. Place the marinated chicken breasts on and cook for about 5-7 minutes on each side. The key is to cook until the internal temperature reaches 165°F (74°C) ensuring the chicken is perfectly juicy and safe to eat. Once done, give it a few minutes to rest before slicing; this keeps all the juices locked in so every slice is tender and flavorful.
Step 3: Prepare and Roast the Vegetables
Next, preheat your oven to 400°F (200°C). Toss the broccoli florets, red bell pepper slices, zucchini, and yellow squash slices in olive oil, then season generously with salt, pepper, and your Italian seasoning blend. Spread the veggies in a single layer on a baking sheet. Roast them in the oven for 15-20 minutes until they become tender and develop that gorgeous caramelized edge that adds natural sweetness and complexity.
Step 4: Assemble the Bowl
Slice your rested grilled chicken breasts, then arrange them over a bed of the roasted vegetable medley. This is where the magic comes together — the warmth of the chicken paired with the roasted vegetables creates a perfectly balanced bowl that satisfies both your taste buds and nutritional goals.
How to Serve Grilled Chicken with Roasted Vegetable Bowl Recipe
Garnishes
A sprinkle of freshly chopped parsley over the bowl adds a fresh, lively touch that enhances not only the flavor but the visual appeal. The bright green flecks act like little bursts of sunshine that invite you to dig in.
Side Dishes
This bowl stands beautifully on its own but pairs nicely with a simple side like quinoa, couscous, or even some warm crusty bread. Adding a light lemon vinaigrette or a dollop of tzatziki can also provide an extra layer of flavor if you want a slight twist.
Creative Ways to Present
For a fun presentation, layer the sliced grilled chicken on one side of a rustic bowl and pile the roasted vegetables on the other so the colors shine. Or, serve everything over a bed of leafy greens or cooked grains for a different texture contrast. Incorporate nuts like toasted almonds or seeds for crunch and a nutritious boost.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, let everything cool completely and store the grilled chicken and roasted vegetables separately in airtight containers in the refrigerator. This keeps their flavors intact and the textures just right for up to 3 days.
Freezing
This Grilled Chicken with Roasted Vegetable Bowl Recipe freezes well if you want to prep in advance. Wrap the chicken tightly and freeze the vegetables in a separate container to prevent sogginess. Use within 2 months for best quality.
Reheating
To reheat, gently warm the chicken and vegetables in a skillet over low heat or in the oven until heated through. Avoid the microwave if possible, as it can dry out the chicken or make the veggies mushy. Adding a splash of olive oil or a squeeze of lemon juice during reheating helps refresh the flavors.
FAQs
Can I use other vegetables in this bowl?
Absolutely! Feel free to swap or add your favorites such as carrots, asparagus, or sweet potatoes. Just adjust the roasting time to ensure everything cooks evenly.
What if I don’t have a grill pan or outdoor grill?
No worries! You can cook the chicken in a skillet on the stovetop or bake it in the oven. Just make sure to keep an eye on the internal temperature so it stays juicy and thoroughly cooked.
Is this recipe suitable for meal prep?
Yes, this bowl is perfect for meal prep because it holds up well in the fridge and reheats nicely, making weekday lunches or dinners super convenient.
Can I make this recipe vegetarian?
Definitely! Simply omit the chicken and add more hearty roasted vegetables or a plant-based protein like chickpeas or tofu to keep the bowl filling and flavorful.
How can I add more spice to this dish?
If you love heat, sprinkle some chili powder or add a dash of cayenne to the chicken marinade. You can also serve with a spicy sauce or hot sauce on the side to kick things up.
Final Thoughts
This Grilled Chicken with Roasted Vegetable Bowl Recipe is such a joy to make and eat. It’s wholesome, bursting with flavor, and versatile enough to suit any season or dietary preference. Trust me, once you try this bowl, it’ll become one of your go-to meals for feeling nourished and satisfied without fuss. So don’t hesitate—fire up your grill and get roasting, because you’re about to discover your new favorite bowl!
Print
Grilled Chicken with Roasted Vegetable Bowl Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling and Roasting
- Cuisine: American
- Diet: Gluten Free
Description
A wholesome and flavorful Grilled Chicken with Roasted Vegetables Bowl featuring tender marinated chicken breasts grilled to perfection and paired with a medley of caramelized roasted broccoli, bell pepper, zucchini, and yellow squash. This balanced recipe is perfect for a nutritious lunch or dinner, offering a delightful blend of smoky, savory, and fresh flavors.
Ingredients
For the Chicken
- 2–3 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
For the Roasted Vegetables
- 1 small head broccoli, cut into florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning (or dried thyme/oregano mix)
Instructions
- Marinate and Grill the Chicken: In a small bowl, mix the olive oil, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper to create the marinade. Rub the mixture all over the chicken breasts and let them marinate for at least 20 minutes, or overnight in the fridge for deeper flavor.
- Cook the Chicken: Heat a grill pan or an outdoor grill over medium heat. Grill the chicken breasts for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for a few minutes before slicing to ensure juiciness.
- Prepare to Roast Vegetables: Preheat your oven to 400°F (200°C). While it heats, toss the broccoli florets, red bell pepper, zucchini, and yellow squash slices in olive oil. Season with salt, pepper, and Italian seasoning evenly.
- Roast the Vegetables: Spread the seasoned vegetables out in a single layer on a baking sheet. Roast them in the preheated oven for 15-20 minutes until they’re tender and slightly caramelized, stirring once halfway for even cooking.
- Assemble the Bowl: Slice the grilled chicken breasts and lay them over a bed of the roasted vegetables. Garnish with fresh parsley if desired for a burst of color and freshness.
Notes
- For enhanced flavor, marinate the chicken overnight in the refrigerator.
- Use a meat thermometer to ensure chicken is fully cooked and safe to eat.
- Feel free to substitute vegetables based on seasonality or preference, such as adding carrots or asparagus.
- If you don’t have a grill pan or outdoor grill, you can use a stovetop skillet over medium heat.
- Leftover grilled chicken and vegetables can be refrigerated for up to 3 days and make great meal prep options.
