Description
Transform your weeknight dinner routine with these Diabetes-Friendly Roasted Chicken and Veggie Bowls, featuring juicy chicken breast and perfectly charred, fiber-rich vegetables seasoned with bold Mediterranean-inspired spices.
Ingredients
Scale
1.5 lbs Chicken Breast
3 cups Fresh Broccoli Florets
1 large Red Bell Pepper
2 medium Zucchini
3 tbsp Extra Virgin Olive Oil
1 tsp Smoked Paprika
1 tsp Garlic Powder
1/2 tsp Dried Oregano
Sea Salt & Black Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper
- Cut chicken breast into 1-inch pieces and chop the broccoli, bell peppers, and zucchini into similar sizes
- In a large mixing bowl, combine the chicken and vegetables, drizzle with olive oil, and season with smoked paprika, garlic powder, oregano, salt, and pepper. Toss until evenly coated
- Spread the mixture onto the prepared baking sheet in a single layer, avoiding overcrowding
- Roast in the oven for 20 to 22 minutes, tossing halfway through until golden brown and cooked to an internal temperature of 165°F (74°C)
- Remove from the oven and let it rest for 2-3 minutes before dividing into bowls for serving
Notes
Store leftovers in airtight glass containers in the refrigerator for up to four days.
Reheat in the oven or air fryer at 350°F for about 5 minutes to restore texture.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 85mg