🍗 Grilled Chicken & Veggie Power Bowl with Herbed Rice 🥔🥕
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories per serving: ~550 kcal
🛒 Ingredients:
For the chicken (🍗):
2 boneless, skinless chicken breasts
2 tbsp olive oil 🫒
1 tsp lemon juice 🍋
1 garlic clove, minced 🧄
½ tsp dried oregano
Salt & pepper, to taste
For the roasted potatoes (🥔):
250g baby potatoes, halved
1 tbsp olive oil
Salt & pepper
1 tbsp chopped parsley 🌿
For the mushrooms (🍄):
1 cup sliced mushrooms
1 tsp olive oil
Salt & pepper to taste
For the veggies (🥕):
½ cup green beans
½ cup baby carrots
Salt to taste
For the rice (🍚):
1 cup cooked basmati rice
1 tbsp chopped parsley 🌿
👩🍳 Instructions:
Marinate the chicken: In a bowl, mix olive oil, lemon juice, garlic, oregano, salt, and pepper. Coat chicken and let marinate for 15 minutes.
Roast the potatoes: Preheat oven to 200°C (400°F). Toss baby potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and fork-tender.
Grill the chicken: Grill chicken over medium heat for 5–6 minutes per side until cooked through and nicely charred. Rest 5 minutes, then slice.
Cook mushrooms: Sauté mushrooms in olive oil over medium heat for 5–6 minutes until browned. Season with salt and pepper.
Steam the veggies: Steam carrots and green beans until tender-crisp (about 4–5 minutes). Lightly salt.
Prepare the rice: Fluff cooked rice and stir in chopped parsley for a herby finish.
Assemble the bowl: Divide rice into bowls. Top with sliced grilled chicken, roasted potatoes, mushrooms, green beans, and carrots. Garnish with fresh parsley.
🔁 Tips & Swaps:
Flavor boost: Add a dollop of herbed yogurt or garlic aioli.
Low-carb option: Swap rice for cauliflower rice or quinoa.
Make ahead: Roast potatoes and grill chicken up to 2 days ahead.