Roasted Chicken & Vegetable Nourish Bowl for a Healthy Weekday Lunch
I'm guilty of turning to one of New York City's many food delivery apps like Seamless or Uber Eats on busy afternoons when I need something to eat but I don't have the time or ingredients to make it happen. Although I cringe at the "meal prep" trend, this is a make ahead lunch I turn to again and again when I want to stay on track during the day and save my cash for weekend pizza deliveries.
This recipe was inspired by my friend, accomplished blogger and cookbook author Amber St. Peter of Good Saint. Amber posts stellar food photos and videos on her Instagram story. After seeing several posts of her gorgeous roasted vegetables, I adapted the recipe for my own meals.
I may not use delivery services to have a prepared meal hand delivered to my apartment door, but I do take advantage of AmazonFresh -- one of the most exciting parts about moving to the city! I love ordering my groceries online. It saves so much time! Have you every tried to quickly run into Whole Foods at Columbus Circle for a few items? Never a quick trip. I always select doorstep unattended delivery before 7 a.m. My food arrives perfectly packaged and chilled in Amazon's insulated green bags outside my door before I even brush my teeth.
Use my link to try AmazonFresh for free! →
Roasted Chicken & Vegetable Nourish Bowl
2 sweet potatoes
1 head of broccoli
2 large carrots (or 1 cup baby carrots)
3 red onions
1 head cauliflower
Other vegetables hanging out in your produce drawer
2 boneless skinless chicken breasts
1 cup short grain brown rice
1.5 cups chicken broth
1 cup water
Salt & pepper
Red wine vinegar
Cilantro lime salad dressing (or flavor of your choice)
- Preheat oven to 450 degrees.
- Combine brown rice, chicken broth, and water in oven safe dish with lid or cover with tin foil.
- Bake rice in oven for 50-60 minutes.
- Chop all vegetables into small pieces.
- Toss vegetables in olive oil to coat. Salt and pepper to taste.
- Spread vegetables on foil lined cookie sheet.
- Roast vegetables for 20-25 minutes, or until sweet potatoes are tender.
- Lower oven temperature to 350 degrees when vegetables are finished. Rice will continue to cook at the lower temperature.
- Pat dry chicken breast. Coat with olive oil, salt and pepper.
- Place chicken in baking dish and roast for 15-18 minutes, or until juices run clear and meat is no longer pink.
- Assemble bowls with rice, roasted vegetables, and sliced chicken. Top with your favorite hot sauce, salad dressing, and a splash of red wine vinegar.