Description
Mama’s Savory Herb Chicken Bowls combine perfectly seasoned chicken breast with fresh vegetables and your choice of quinoa or cauliflower rice for a balanced, flavorful meal. Ideal for meal prep or family dinners, these bowls feature a delicious herb marinade that transforms ordinary chicken into a mouthwatering centerpiece for a nutritious and satisfying dish.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts (organic if possible)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 medium zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil (for vegetables)
- 1 cup cooked quinoa or cauliflower rice
- Fresh parsley for garnish (optional)
Instructions
- In a bowl or zip-top bag, mix olive oil, apple cider vinegar, Dijon mustard, garlic powder, onion powder, dried thyme, smoked paprika, salt, and pepper. Add chicken breasts and coat well. Marinate in the refrigerator for at least 30 minutes, preferably overnight.
- Preheat your oven to 400°F. Remove the marinated chicken from the refrigerator and let it come to room temperature for about 15 minutes.
- Heat a cast iron or oven-safe skillet over medium-high heat. Sear the marinated chicken breasts for approximately 2 minutes on each side until golden brown.
- Transfer the skillet with chicken to the preheated oven and roast for 18-20 minutes, or until the internal temperature reaches 165°F and juices run clear.
- While the chicken cooks, spread chopped zucchini and halved cherry tomatoes on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Place in the oven alongside the chicken for the final 15-18 minutes of cooking time.
- Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes before slicing.
- Place approximately ½ cup of cooked quinoa or cauliflower rice in each bowl. Slice the chicken against the grain and arrange on top of the grain base. Add the roasted vegetables alongside the chicken.
- Garnish with fresh parsley if desired and serve immediately, or portion into containers for meal prep.
Notes
- For meal prep: Store components separately in the refrigerator for best results. The chicken will maintain quality for 3-4 days, roasted vegetables for 4-5 days, and cooked quinoa for up to 5 days.
- Customize with your favorite vegetables based on seasonal availability.
- For a lower-carb option, substitute cauliflower rice for quinoa.
- The chicken marinade can be prepared up to 2 days in advance and stored in the refrigerator.
- For extra flavor, add a squeeze of fresh lemon juice just before serving.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg