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High-Protein Chicken & Veggie Power Bowl Recipe
Ash Tyrrell

High-Protein Chicken & Veggie Power Bowl Recipe

I made this chicken and veggie power bowl on a night when I wanted something filling but didn't want to spend an hour in the kitchen, and it's been on repeat ever since. I love how the juicy chicken, warm grains, and crisp veggies come together in one bowl with almost no cleanup
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts – the star protein source, so pick even-sized pieces for even cooking
  • 1 tablespoon olive oil – helps the seasoning stick and keeps the chicken from drying out
  • 1 teaspoon garlic powder – builds savory flavor without any chopping
  • 1 teaspoon paprika – adds a subtle smoky color and warmth
  • Salt and pepper to taste – season generously it makes a bigger difference than you'd think
  • 1 cup cooked rice or quinoa – the hearty base that holds everything together
  • 1 cup broccoli florets – steam or roast until just tender not mushy
  • 1 cup cherry tomatoes halved – use fresh, ripe ones for the best natural sweetness
  • 1 cup baby spinach – always use fresh spinach frozen turns watery and limp here
  • ½ cup shredded carrots – adds crunch and a pop of color to the bowl
  • ½ avocado sliced – gives a creamy contrast to the crisp veggies
  • ¼ cup crumbled feta cheese – grate or crumble it fresh for the best flavor
  • 2 tablespoons lemon juice – brightens the whole bowl right before serving
  • 1 tablespoon extra virgin olive oil for drizzling – ties the flavors together at the end

Method
 

  1. I start by patting the chicken breasts dry, then rubbing them with olive oil, garlic powder, paprika, salt, and pepper on both sides. Drying the chicken first really helps it sear instead of steam in the pan. I let it sit for about five minutes while I get my skillet heating on medium-high.
  2. I place the chicken in the hot skillet and let it cook for about six to seven minutes per side, resisting the urge to move it around too much. A meat thermometer should read 165°F when it's done. Once cooked, I let it rest for five minutes before slicing so the juices stay locked in.
  3. While the chicken cooks, I steam my broccoli until it's bright green and just tender, then set it aside. I also cook my rice or quinoa according to package directions if it isn't already prepped from earlier in the week. Having the grains ready ahead of time makes this whole recipe faster.
  4. I start each bowl with a base of warm rice or quinoa, then layer on the spinach, broccoli, cherry tomatoes, and shredded carrots. I like to keep each ingredient in its own little section so the bowl looks as good as it tastes. Sliced chicken goes right on top, along with the avocado slices.
  5. I finish every bowl with a generous squeeze of lemon juice, a drizzle of olive oil, and a sprinkle of feta cheese. A pinch of extra salt and pepper right at the end wakes up all the flavors. I serve it immediately while the chicken is still warm and the veggies are crisp.

Notes

  • I always let my chicken rest before slicing, or all the juices end up on the cutting board instead of in the meat.
  • I like to season my grains with a pinch of salt and a squeeze of lemon while they're still warm, it makes the whole bowl taste more cohesive.
  • I prep my veggies the night before when I know I'll be short on time, it cuts my cooking time almost in half.
  • I keep my avocado unsliced until right before serving so it doesn't brown in the fridge.
  • I taste as I go and adjust the lemon and salt at the very end, since that's what really brings the bowl together.