Healthy Spicy Chicken and Roasted Vegetable Bowls

Why You’ll Love This Recipe

These bowls are the ultimate combination of clean eating and big flavor. The spicy chicken is tender and juicy, while the roasted vegetables bring caramelized sweetness and texture. It’s gluten-free, customizable, and great for meal prep. Whether you’re eating healthy or just love bold, wholesome meals, these bowls are a win.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the spicy chicken:

• Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• Olive oil
• Paprika
• Chili powder
• Garlic powder
• Cayenne pepper (to taste)
• Salt and black pepper
• Lime juice (for finishing)

For the roasted vegetables:

• Sweet potatoes, diced
• Broccoli florets
• Red bell pepper, chopped
• Zucchini or yellow squash, sliced
• Red onion, sliced
• Olive oil
• Salt, pepper, and garlic powder

For serving:

• Cooked brown rice, quinoa, or cauliflower rice
• Avocado, sliced
• Fresh cilantro or parsley
• Optional: Greek yogurt or spicy tahini sauce for drizzling
• Lime wedges

Directions

1. Preheat oven:
   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Season and roast vegetables:
   On the sheet pan, toss the sweet potatoes, broccoli, bell pepper, zucchini, and red onion with olive oil, garlic powder, salt, and pepper. Roast for 25–30 minutes, tossing halfway through, until veggies are tender and slightly crisp.
3. Cook the chicken:
   While the vegetables roast, toss chicken with olive oil, paprika, chili powder, garlic powder, cayenne, salt, and pepper.
   Heat a large skillet over medium-high heat. Cook chicken for 6–8 minutes, stirring occasionally, until browned and cooked through. Squeeze fresh lime juice over the top.
4. Assemble the bowls:
   In each bowl, layer cooked rice or grain of choice. Top with spicy chicken, roasted vegetables, avocado slices, and a sprinkle of cilantro.
   Drizzle with Greek yogurt, spicy tahini sauce, or your favorite dressing, and serve with lime wedges.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes

Variations

• Swap chicken for shrimp, tofu, or chickpeas for a vegetarian or pescatarian option.
• Use different vegetables like Brussels sprouts, carrots, or eggplant.
• Add a fried or soft-boiled egg for extra protein and richness.
• Make it extra spicy with hot sauce or red pepper flakes.
• Use a yogurt-based spicy chipotle dressing or avocado lime crema for topping.

Storage/Reheating

Store all components in airtight containers in the refrigerator for up to 4 days.
Reheat chicken and vegetables in a skillet or microwave until hot.
Grains can also be reheated, while avocado and sauces are best added fresh just before serving.
Not ideal for freezing due to the roasted vegetables and fresh toppings.

FAQs

Can I cook everything on one pan?

Yes—add chicken to the sheet pan during the last 15 minutes of roasting time for a true one-pan meal.

Is this recipe spicy?

It has a medium kick, but you can easily adjust the cayenne or chili powder to suit your taste.

Can I use pre-cooked chicken?

Yes, just warm it up and toss it with the spice blend and a bit of lime juice for flavor.

What grain works best in this bowl?

Brown rice, quinoa, farro, or cauliflower rice all work well.

How can I make it dairy-free?

Simply skip the yogurt-based sauce or use a dairy-free alternative like tahini or avocado crema.

Is it good for meal prep?

Absolutely—portion into containers and refrigerate for easy lunches all week.

Can I grill the chicken instead of pan-frying?

Yes, grilled chicken adds great flavor—just marinate it in the spice blend and grill until cooked through.

How do I prevent the vegetables from getting soggy?

Spread them out in a single layer on the pan and roast at high heat for crisp edges.

What protein alternatives can I use?

Tofu, tempeh, salmon, or steak are all great substitutions.

Can I add cheese?

Sure—crumbled feta or shredded cheddar can add a creamy, tangy finish.

Conclusion

Healthy Spicy Chicken and Roasted Vegetable Bowls are a simple yet flavorful way to enjoy clean eating without sacrificing satisfaction. With bold spices, hearty veggies, and customizable toppings, this bowl is ideal for quick dinners, meal prep, or fueling your day with whole, nourishing ingredients. Make it once and it’ll become a staple in your healthy recipe rotation.

Healthy Spicy Chicken and Roasted Vegetable Bowls

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Healthy Spicy Chicken and Roasted Vegetable Bowls are a nourishing, flavor-packed meal with juicy spiced chicken, roasted veggies, and wholesome grains—perfect for meal prep or weeknight dinners.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Roasting and Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tbsp olive oil (divided)
• 1 tsp paprika
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (or to taste)
• Salt and black pepper to taste
• Juice of 1 lime
• 1 large sweet potato, diced
• 1 1/2 cups broccoli florets
• 1 red bell pepper, chopped
• 1 zucchini or yellow squash, sliced
• 1/2 red onion, sliced
• 1/2 tsp garlic powder (for veggies)
• 2 cups cooked brown rice, quinoa, or cauliflower rice
• 1 avocado, sliced
• 2 tbsp chopped fresh cilantro or parsley
• Optional: Greek yogurt or spicy tahini sauce for drizzling
• Lime wedges, for serving

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Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. On the sheet pan, toss sweet potatoes, broccoli, bell pepper, zucchini, and red onion with 1 tbsp olive oil, garlic powder, salt, and pepper. Roast for 25–30 minutes, tossing halfway through.
3. While veggies roast, toss chicken with remaining 1 tbsp olive oil, paprika, chili powder, garlic powder, cayenne, salt, and pepper.
4. Heat a large skillet over medium-high heat. Cook chicken for 6–8 minutes, stirring occasionally, until browned and cooked through. Squeeze lime juice over the top.
5. Divide cooked rice or grain of choice among 4 bowls.
6. Top each bowl with roasted vegetables, spicy chicken, avocado slices, and cilantro.
7. Drizzle with Greek yogurt, tahini sauce, or desired dressing. Serve with lime wedges.

Notes

• For a one-pan option, add seasoned chicken to the sheet pan in the last 15 minutes of vegetable roasting.
• Adjust cayenne to control heat level or omit for a milder version.
• For dairy-free bowls, skip the yogurt or use a plant-based alternative.
• Make ahead and store components separately for meal prep.

Nutrition

• Serving Size: 1 bowl
• Calories: 480
• Sugar: 6g
• Sodium: 450mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 7g
• Protein: 38g
• Cholesterol: 95mg