Description
A healthy and vibrant grilled chicken and root vegetable bowl featuring tender grilled chicken breast, steamed baby potatoes and carrots, fresh spinach, and a zesty lemon dressing for a wholesome meal perfect for a nutritious lunch or dinner.
Ingredients
Scale
Protein
- 1 chicken breast
Vegetables
- 1 medium carrot
- 45 baby potatoes
- Handful of cherry tomatoes
- 1 cup baby spinach
Seasoning and Garnish
- 1 lemon wedge
- 1 tsp olive oil
- Salt, black pepper, garlic powder to taste
- 2 tablespoons fresh parsley
Instructions
- Cook the vegetables: Boil or steam the chopped carrots and halved baby potatoes for 8-10 minutes until fork-tender. Toss them with a pinch of salt to enhance their natural flavors.
- Grill the chicken: Season the chicken breast generously with salt, black pepper, and garlic powder. Grill it over medium-high heat for 5-6 minutes per side, or until the internal temperature reaches 165°F and the chicken is golden brown. Once cooked, slice the chicken into strips.
- Assemble the bowl: Start by layering fresh baby spinach at the bottom of your serving bowl. Add the cooked baby potatoes and carrots, followed by the cherry tomatoes and the sliced grilled chicken on top.
- Finish with lemon: Squeeze the fresh lemon wedge over the entire bowl, then drizzle with the olive oil. Garnish with fresh parsley to add a burst of flavor and color before serving.
Notes
- You can substitute chicken breast with chicken thighs if preferred for juicier meat.
- Roasting the potatoes and carrots instead of boiling can add a deeper flavor.
- Add your favorite herbs or spices like paprika or thyme for additional seasoning.
- This recipe is great for meal prep and can be stored in the fridge for up to 3 days.
