Healthy Spicy Chicken Vegetable Bowls (Print-Friendly Version)
Tender spicy chicken, roasted vegetables, and fresh toppings make a nourishing bowl, perfect for any meal.
# Ingredients:
→ Spicy Chicken
01 -
2 boneless, skinless chicken breasts or thighs
02 -
1 tablespoon olive oil
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon chili powder
05 -
0.5 teaspoon garlic powder
06 -
0.5 teaspoon ground cumin
07 -
0.5 teaspoon salt
08 -
0.25 teaspoon black pepper
09 -
0.25 teaspoon red pepper flakes (optional)
10 -
Juice of 0.5 lime
→ Roasted Vegetables
11 -
240 grams broccoli florets
12 -
1 medium zucchini, sliced
13 -
1 red bell pepper, sliced
14 -
0.5 red onion, sliced
15 -
1 tablespoon olive oil
16 -
0.5 teaspoon salt
17 -
0.25 teaspoon black pepper
18 -
0.5 teaspoon garlic powder
19 -
0.5 teaspoon chili powder
→ Bowl Base
20 -
180 grams cooked quinoa, brown rice, or cauliflower rice
21 -
30 grams baby spinach or mixed greens (optional)
→ Chili-Lime Dressing
22 -
2 tablespoons olive oil
23 -
1 tablespoon fresh lime juice
24 -
1 teaspoon honey or maple syrup
25 -
0.5 teaspoon chili powder
26 -
0.25 teaspoon garlic powder
27 -
0.25 teaspoon salt
→ Toppings (Optional)
28 -
0.5 avocado, sliced
29 -
2 tablespoons chopped fresh cilantro
30 -
1 teaspoon sesame seeds or pumpkin seeds
31 -
1 tablespoon Greek yogurt or sour cream
# Steps:
01 -
In a bowl, combine olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, black pepper, red pepper flakes, and lime juice. Add chicken and coat thoroughly. Let marinate for 10–15 minutes or up to overnight in the refrigerator.
02 -
Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken for 5–6 minutes per side, or until the internal temperature reaches 75°C. Transfer to a board and let rest 5 minutes before slicing.
03 -
Preheat oven to 200°C and line a baking sheet with parchment. Toss broccoli, zucchini, bell pepper, and onion with olive oil, salt, black pepper, garlic powder, and chili powder. Spread on baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and lightly browned.
04 -
In a small bowl, whisk olive oil, lime juice, honey or maple syrup, chili powder, garlic powder, and salt until well blended.
05 -
Divide cooked quinoa, rice, or cauliflower rice into serving bowls. Top with roasted vegetables, sliced chicken, and spinach or greens if using. Drizzle with chili-lime dressing and garnish with avocado, cilantro, seeds, and yogurt or sour cream as desired.
# Notes & Tips:
01 -
For extra heat, add sriracha or chipotle powder to the marinade. For a low-carb variation, use cauliflower rice and omit honey from the dressing. Ideal for meal prep: store prepared components separately for up to 4 days.