Description
It’s the kind of bowl that makes your week feel a little more put together—and a lot more delicious. We’re talking spicy, juicy chicken (hello chili-lime marinade), colorful roasted vegetables that get all caramelized and tender in the oven, and a base of whatever grain you’re vibing with—brown rice, quinoa, cauliflower rice… it’s your call. These bowls check every box: bold flavor, nourishing ingredients, balanced macros, and zero boredom. Plus, it’s all baked, not fried, and can be made ahead like a total boss.
Ingredients
For the Chicken Marinade:
1½ pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons olive oil
Juice of 1 lime
1 tablespoon chili powder
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
Pinch of cayenne (optional, if you like heat)
For the Roasted Veggies:
1 medium zucchini, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, sliced
1 cup broccoli florets
1 tablespoon olive oil
Salt, pepper, and a sprinkle of garlic powder
For Assembly:
Cooked brown rice, quinoa, or cauliflower rice
Optional toppings: avocado slices, fresh cilantro, hot sauce, lime wedges, Greek yogurt or sour cream for drizzle
Instructions
Marinate the chicken: Combine all marinade ingredients in a bowl or zip-top bag. Add the chicken and toss well. Let it marinate for at least 30 minutes (or up to 24 hours if you’re prepping ahead).
Preheat the oven to 425°F (220°C). Line two sheet pans with parchment paper or foil for easy cleanup.
Roast the veggies: Toss the chopped vegetables with olive oil, salt, pepper, and garlic powder. Spread on one of the sheet pans.
Roast the chicken: Arrange the marinated chicken pieces in a single layer on the second sheet pan.
Bake: Roast both pans for 20–25 minutes, flipping the veggies and stirring the chicken halfway through, until the chicken is cooked through (165°F internal temp) and the veggies are caramelized at the edges.
Assemble your bowls: Start with your grain of choice, pile on some roasted veggies, add the spicy chicken, and top it off with whatever extras you love—avocado, cilantro, a dollop of Greek yogurt, a squeeze of lime, or a drizzle of hot sauce.
Devour immediately or pack into containers for the week ahead.
Notes
Swap chicken for shrimp or tofu for a pescatarian/vegetarian twist.
Use sweet potatoes or carrots for heartier roasted veg.
Change the spice profile—try curry powder or za’atar instead of the chili-lime blend.
Turn this into tacos or wraps using the filling in tortillas.
Go sauce crazy with tahini, chipotle crema, or green goddess dressing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~470 kcal per serving
- Fat: ~16g
- Carbohydrates: ~35g
- Protein: ~38g