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Chicken and Roasted Vegetable Bowls Recipe

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4 from 2 reviews

A wholesome and delicious Chicken and Roasted Vegetable Bowl featuring tender marinated chicken breast, sweet potatoes, asparagus, and red bell pepper roasted to perfection. Served over rice and optionally drizzled with jalapeno ranch dressing and balsamic glaze, this meal is perfect for a nutritious, satisfying lunch or dinner.

Ingredients

Chicken Marinade

  • 1 ¼ pounds chicken breast tenderloins (about 10 tenderloins)
  • ½ lemon, juiced
  • 3 tablespoons olive oil (divided)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh minced rosemary (or 1 teaspoon dried)
  • ¾ teaspoon kosher salt
  • Freshly ground black pepper to taste

Roasted Vegetables

  • 1 large red-skinned sweet potato (about 1 to 1¼ pounds), peeled and cut into 1-inch chunks
  • 3 tablespoons olive oil (divided)
  • ½ teaspoon cumin
  • ¼ teaspoon granulated garlic or garlic powder
  • ½ teaspoon fine ground sea salt (divided)
  • Freshly ground black pepper to taste (divided)
  • 1 bunch asparagus, woody ends removed and cut into 1-inch pieces
  • 1 large red bell pepper, chopped into large pieces (about 1 ½-inch)

To Serve

  • 2 cups cooked brown or white rice (or cauliflower rice for paleo and low-carb)
  • Jalapeno ranch dressing (optional)
  • Balsamic glaze (optional)

Instructions

  1. Marinate the Chicken: Place the chicken tenderloins in a gallon-size zippered food storage bag. In a small bowl, combine 2 tablespoons olive oil, lemon juice, Dijon mustard, minced garlic, rosemary, kosher salt, and black pepper. Pour the marinade over the chicken in the bag, press out excess air, seal, and refrigerate for at least 1 hour or up to 8 hours.
  2. Preheat the Oven and Prepare for Roasting: Preheat the oven to 400°F (200°C). Coat a large rimmed baking sheet with nonstick cooking spray. Begin cooking the rice while the oven heats.
  3. Prepare Sweet Potatoes: Peel and cut the sweet potatoes into 1-inch chunks. In a medium bowl, toss the sweet potato chunks with 2 tablespoons olive oil, cumin, granulated garlic, salt, and black pepper. Spread them on one side of the prepared baking sheet.
  4. Roast Sweet Potatoes: Place the baking sheet with sweet potatoes in the oven and roast for 15 minutes.
  5. Prepare Remaining Vegetables: While the sweet potatoes roast, place the asparagus and chopped red bell pepper in the now empty medium bowl. Toss with the remaining 1 tablespoon olive oil, salt, and pepper.
  6. Cook Chicken: While the sweet potatoes roast, heat the reserved 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the marinated chicken tenderloins and cook for 4 to 5 minutes per side, until browned and cooked through. Remove from heat, transfer chicken to a plate, and tent with foil to keep warm.
  7. Finish Roasting Vegetables: After the sweet potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Stir the sweet potatoes and push them to one side. Add the asparagus and red bell pepper mixture to the empty side of the pan. Return to the oven and roast for an additional 12 to 15 minutes, stirring once or twice, until all vegetables are fork tender.
  8. Assemble Bowls: Divide the cooked rice among serving bowls. Top each with 2 or 3 cooked chicken tenderloins and a generous portion of roasted vegetables. Drizzle with jalapeno ranch dressing and/or balsamic glaze if desired. Serve immediately.

Notes

  • Marinate the chicken for at least 1 hour to allow flavors to develop, but do not exceed 8 hours for best texture.
  • Use cauliflower rice as a low-carb or paleo-friendly alternative to traditional rice.
  • Adjust seasoning and spice levels in the marinade and vegetables according to your preference.
  • Ensure vegetables are cut into similar sizes for even roasting.
  • Use fresh or dried rosemary depending on availability; fresh imparts a more vibrant flavor.

Find it online: https://recipeplenty.com/chicken-and-roasted-vegetable-bowls-recipe/