Description
A wholesome and flavorful bowl featuring tender grilled chicken, crispy herb-roasted potatoes, steamed broccoli, and a colorful mix of fresh vegetables, perfect for a balanced meal.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts
- 4 medium potatoes, cubed
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 lemon, juiced
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat grill to medium-high heat and oven to 400°F (200°C). Toss cubed potatoes with 1 tablespoon olive oil, rosemary, thyme, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
- Season chicken breasts with salt, pepper, and lemon juice. Grill for 6-8 minutes per side until cooked through. Let rest for 5 minutes, then slice.
- Steam broccoli florets for 4-5 minutes until tender-crisp. In a bowl, combine cherry tomatoes, cucumber, and red onion.
- Assemble bowls by dividing roasted potatoes, grilled chicken slices, steamed broccoli, and fresh vegetables. Drizzle with remaining olive oil and garnish with fresh parsley.
Notes
You can customize the seasonings to taste.