Description
These zesty chicken veggie bowls combine lemon-rosemary chicken, spiced roasted sweet potatoes and red peppers, rice (or cauliflower rice), and homemade jalapeño ranch with balsamic glaze. A quick, nutrient-packed meal perfect for weeknights or meal prep.
Ingredients
Chicken breast tenderloins (1 lb, ~10 pieces)
2 cups uncooked rice (or 2 cups cauliflower rice)
1 large red-skinned sweet potato (1–1.5 lb)
1 large red bell pepper (chopped into cubes)
4 tablespoons olive oil (divided)
1 tablespoon Dijon mustard
1 tablespoon fresh rosemary (or 1 teaspoon dried)
1 teaspoon kosher salt
Freshly ground black pepper (to taste)
1 teaspoon cumin
1 teaspoon granulated garlic
1/4 cup buttermilk
2 tablespoons mayonnaise (halal-certified or non-animal based)
1 jalapeño (minced or 1 teaspoon jalapeño powder)
1 tablespoon balsamic vinegar (reduced to a glaze)
Chopped herbs (optional: parsley, dill, or cilantro)
Green onions (finely chopped) or chives (optional)
Instructions
Preheat oven to 400°F (200°C)
Cut chicken into 1-inch pieces. In a bowl, mix lemon zest, 3 tablespoons olive oil, Dijon mustard, rosemary, 1 teaspoon cumin, granulated garlic, salt, and pepper. Marinate chicken for 15 minutes
Line a baking tray with parchment. Dice sweet potato and add to tray with red bell pepper. Toss with remaining 1 tablespoon olive oil, salt, pepper, and a pinch of rosemary. Roast for 25 minutes, then add chicken. Roast 10 minutes more
Cook rice (15-20 minutes) or rice cauliflower
In a small bowl, whisk buttermilk, mayonnaise, jalapeño, and herbs. Adjust salt to taste
Simmer balsamic vinegar in a pan for 15-20 minutes until reduced, syrupy, and darkened
Assemble bowls with rice, chicken, roasted veggies, and toppings. Drizzle with jalapeño ranch and balsamic glaze
Notes
Use halal-certified mayonnaise for stricter dietary requirements
Store leftover balsamic glaze in a jar for up to 3 weeks
Meal prep: Divide components into containers and refrigerate for up to 4 days
- Prep Time: 15
- Cook Time: 40
- Category: Easy Chicken Recipes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 10g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 50mg