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Easy Flavor-Packed Grilled Chicken and Veggie Bowls

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A quick and easy grilled chicken and vegetable bowl recipe featuring a smoky, zesty spice blend and fresh grilled veggies, perfect for busy weeknights or healthy meals with bold flavor.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound / 450 grams), pounded to even thickness
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • Salt and freshly ground black pepper, to taste
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, seeded and cut into strips
  • 1 small red onion, sliced into rings
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Cooked brown rice or quinoa (about 2 cups cooked)
  • Fresh chopped parsley or cilantro for garnish (optional)
  • Optional: a squeeze of fresh lemon juice or a drizzle of your favorite vinaigrette

Instructions

  1. In a small bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper.
  2. Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them. Toss to coat evenly. Let marinate at room temperature for 15-20 minutes or refrigerate for up to 2 hours.
  3. Prepare the vegetables: slice zucchini, bell pepper, and onion as described. Toss the veggies with olive oil, salt, and pepper in a separate bowl. Set aside.
  4. Preheat grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
  5. Grill chicken breasts for 6-7 minutes on the first side without moving to get grill marks. Flip and cook another 5-6 minutes or until internal temperature reaches 165°F. Remove and let rest for 5 minutes before slicing.
  6. While chicken rests, grill the veggies using a grill basket for smaller pieces like cherry tomatoes. Grill for about 4-5 minutes per side, turning occasionally, until tender and lightly charred.
  7. Divide cooked brown rice or quinoa between bowls. Slice chicken into strips and arrange alongside grilled veggies.
  8. Garnish with fresh parsley or cilantro and a squeeze of lemon juice if desired.
  9. Drizzle with your favorite vinaigrette or a spoonful of tzatziki for extra creaminess.

Notes

Pound chicken breasts to even thickness for even cooking. Marinate chicken for at least 15 minutes or up to 2 hours for best flavor and tenderness. Use a meat thermometer to ensure chicken reaches 165°F. Use a grill basket for small veggies like cherry tomatoes to prevent falling through grates. Let chicken rest after grilling to keep it juicy. Adjust chili powder to taste for spice level. Variations include swapping chicken for tofu or halloumi for vegetarian option, or using cauliflower rice for low-carb.

Nutrition

Keywords: grilled chicken, veggie bowls, healthy dinner, quick recipe, easy grilling, weeknight meal, smoky spice blend, grilled vegetables

Find it online: https://blairrecipes.com/easy-flavor-packed-grilled-chicken-and-veggie-bowls-recipe-to-try-today/