Online Reporter
Chicken veggie meal power bowl
Ingredients
2 boneless, skinless chicken breasts, diced
2 cups baby potatoes, quartered
2 large carrots, sliced
1½ cups broccoli florets
1 yellow onion, chopped
2 tbsp olive oil (divided)
1 tsp garlic powder
1 tsp smoked paprika
½ tsp dried thyme or Italian seasoning
Salt & pepper to taste
Optional: splash of low-sodium soy sauce or lemon juice for extra flavour kick
Method
Prep the Veggies: Preheat oven to 400°F (200°C).
Toss potatoes, carrots, onions, and broccoli with 1 tbsp olive oil, garlic powder, thyme, salt, and pepper. Spread them evenly on a baking sheet.
Roast It: Roast veggies for 25–30 minutes, flipping halfway. Broccoli may be added halfway through roasting if you prefer it crunchier.
Cook the Chicken: While veggies roast, heat 1 tbsp olive oil in a skillet over medium-high heat.
Add chicken, season with salt, pepper, and paprika. Cook for 6–8 minutes until golden brown and fully cooked.
Add a splash of soy sauce or lemon juice for extra depth.
Combine & Finish: Mix roasted veggies and cooked chicken together in a large bowl or plate
Preparation and cooking:45min
Servings: 3–4
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP WAY. She can be contacted on 0772748509
