Looking for a quick, flavorful, and healthy dinner? This Roasted Veggie & Chicken Bowl with Tzatziki is your perfect weeknight meal. Packed with crispy roasted veggies, tender chicken, and topped with cool and creamy tzatziki, this dish is full of flavor and nutrients. Plus, it’s super easy to make with minimal prep time!
PrintRoasted Veggie and Chicken Bowl with Tzatziki
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40 minutes
Ingredients
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1 cup quinoa or brown rice, cooked
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Cauliflower florets
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1 red bell pepper, cubed
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1 orange bell pepper, cubed
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1 can chickpeas, rinsed and drained
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2 chicken breasts
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Tzatziki sauce (for topping)
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1 tsp garlic powder
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1 tsp smoked paprika
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Salt and pepper, to taste
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Olive oil
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Avocado oil
Instructions
Preheat your oven to 425°F (220°C). On a sheet pan, spread out the cauliflower florets, red bell pepper, orange bell pepper, and chickpeas. Drizzle with olive oil, and season with garlic powder, smoked paprika, salt, and pepper. Toss everything to coat, and roast in the oven for about 20-25 minutes, or until the veggies are tender and crispy on the edges.
While the veggies are roasting, heat avocado oil in a cast iron pan over medium-high heat. Season the chicken breasts on both sides with garlic powder, smoked paprika, salt, and pepper. Brown the chicken on both sides for about 4-5 minutes per side. Once browned, transfer the skillet to the preheated oven at 425°F (220°C) and finish cooking until the internal temperature reaches 165°F (74°C), about 10-15 minutes.
While the chicken and veggies are cooking, prepare the quinoa according to the package directions. This will be your hearty base for the bowl.
Once everything is cooked, it’s time to assemble! Start with a scoop of quinoa or brown rice in each bowl. Top with the roasted veggies and chickpeas, and sliced chicken breasts. Drizzle generously with tzatziki sauce for a creamy, refreshing finish.
Notes
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Vegetarian Option: You can skip the chicken and add extra chickpeas or your favorite plant-based protein for a vegetarian version.
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Grain-Free Option: Use cauliflower rice if you prefer a lower-carb alternative to quinoa or rice.
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Customizing Veggies: Feel free to swap the bell peppers and cauliflower for any veggies you have on hand, like zucchini, sweet potatoes, or carrots.
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