Description
A delicious and nutritious chicken veggie bowl that combines lean protein with fresh vegetables, perfect for maintaining balanced blood sugar levels.
Ingredients
Scale
- 2 medium skinless, boneless chicken breasts (about 12 oz / 340g)
- 2 cups broccoli florets (150g), steamed or roasted
- 1 medium red bell pepper, diced
- 1 medium zucchini, sliced
- 2 cups baby spinach (60g)
- 2 tablespoons extra virgin olive oil (30ml)
- 3 cloves garlic, minced
- 1 tablespoon lemon juice (15ml)
- Fresh herbs (parsley or cilantro), a handful, chopped
- Salt and fresh cracked pepper, to taste
- Optional: chili flakes
- Optional: avocado slices
- Optional: ½ cup cooked quinoa or brown rice
Instructions
- Prepare the chicken breasts by patting them dry and seasoning with salt, pepper, and minced garlic.
- Cook the chicken in a skillet with olive oil for about 5 minutes on each side, until golden brown and cooked through.
- Prepare the vegetables by mixing broccoli, red bell pepper, and zucchini with olive oil, garlic, salt, and pepper.
- Sauté the vegetable mixture in the same skillet for about 6-7 minutes, adding baby spinach in the last minute.
- Assemble the bowls by dividing sautéed vegetables into bowls, topping with sliced chicken, lemon juice, and fresh herbs. Optionally, add quinoa or rice and avocado.
Notes
Store leftovers in airtight containers in the refrigerator for 3-4 days. Keep grains separate to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg
Keywords: diabetic-friendly, chicken, veggie bowl, healthy recipe, low carb