Spicy Chicken and Roasted Vegetable Bowls
Spicy Chicken and Roasted Vegetable Bowls are a colorful, flavor-packed dish that combines tender chicken with a medley of roasted veggies. This easy-to-make recipe is perfect for busy weeknights or as a crowd-pleaser at gatherings. With a delightful balance of spice and sweetness, these bowls offer a nutritious meal that is sure to impress.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 2 medium zucchinis, sliced
- 1 red onion, thinly sliced
- 3 tbsp honey
- 2 tbsp low-sodium soy sauce
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and prepare a baking sheet with nonstick spray.
- In a bowl, coat the chicken breasts with olive oil, chili powder, salt, and pepper.
- Chop bell peppers, zucchinis, and onion into uniform pieces.
- Arrange seasoned chicken on one side of the baking sheet; spread vegetables on the other side.
- Roast for 25-30 minutes until chicken reaches an internal temperature of at least 165°F (74°C) and veggies are tender.
- In a small bowl, whisk together honey and soy sauce; drizzle over chicken and vegetables before serving.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 420
- Sugar: 14g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 100mg