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Healthy Spicy Chicken and Roasted Vegetable Bowls

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These bowls feature juicy, spicy chicken paired with roasted vegetables and served over a base of quinoa, rice, or greens. A zesty, homemade chili-lime dressing ties it all together!

Ingredients

Scale

For the Spicy Chicken:

  • 2 boneless, skinless chicken breasts (or thighs)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional for extra heat)
  • Juice of ½ lime

For the Roasted Vegetables:

  • 1 cup broccoli florets
  • 1 medium zucchini, sliced
  • 1 red bell pepper, sliced
  • ½ red onion, sliced
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder

For the Bowl Base:

  • 1 cup cooked quinoa, brown rice, or cauliflower rice
  • 1 cup baby spinach or mixed greens (optional)

For the Chili-Lime Dressing:

  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey (or maple syrup for vegan)
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt

For Topping (Optional):

  • ½ avocado, sliced
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon sesame seeds or pumpkin seeds
  • 1 tablespoon Greek yogurt or sour cream (for cooling the spice)

 

Instructions

  1. Marinate & Cook the Chicken:

    • In a bowl, mix olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, black pepper, red pepper flakes, and lime juice.
    • Coat chicken breasts in the marinade and let sit for 10-15 minutes (or overnight for deeper flavor).
    • Heat a skillet or grill pan over medium-high heat and cook chicken for 5-6 minutes per side, or until internal temp reaches 165°F (75°C).
    • Let rest for 5 minutes, then slice.

  2. Roast the Vegetables:

    • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
    • Toss broccoli, zucchini, bell pepper, and red onion with olive oil, salt, pepper, garlic powder, and chili powder.
    • Spread evenly on the baking sheet and roast for 20-25 minutes, flipping halfway.

  3. Prepare the Dressing:

    • In a small bowl, whisk together olive oil, lime juice, honey, chili powder, garlic powder, and salt.

  4. Assemble the Bowls:

    • Divide cooked quinoa or rice into bowls.
    • Add roasted vegetables, sliced chicken, and spinach (if using).
    • Drizzle with chili-lime dressing and top with avocado, cilantro, sesame seeds, and Greek yogurt if desired.

  5. Serve & Enjoy!

    • Best served warm but also delicious as a meal-prep lunch.

 

Notes

  • Make It Extra Spicy: Add sriracha or chipotle powder to the marinade.
  • Low-Carb Option: Use cauliflower rice and skip the honey in the dressing.
  • Meal Prep Friendly: Store chicken, veggies, and rice separately in airtight containers for up to 4 days.

Find it online: https://ukfinda.com/healthy-spicy-chicken-and-roasted-vegetable-bowls/