Healthy & Special Diets > Whole30 Recipes > Whole30 Lunches > Whole30 Protein and Vegetable Bowls

Whole30 Chicken and Roasted Vegetable Bowl

A satisfying and flavorful Whole30 lunch bowl featuring roasted chicken and a medley of colorful vegetables. This recipe is packed with protein, healthy fats, and nutrients to keep you energized throughout the afternoon. It's also easily customizable to use your favorite vegetables or leftover cooked chicken.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
2
Ingredients
  • 1 lb Boneless, skinless chicken breasts
  • 1 cup Broccoli florets
  • 1 cup Bell pepper (any color), chopped
  • ½ Red onion, sliced
  • 1 medium Sweet potato, cubed
  • 2 tablespoons Olive oil
  • 1 teaspoon Garlic powder
  • ½ teaspoon Paprika
  • ½ teaspoon Dried oregano
  • ½ teaspoon Salt
  • ¼ teaspoon Black pepper
  • ½ Avocado, sliced (optional)

Prepare the Vegetables

Preheat oven to 400°F (200°C). In a large bowl, toss broccoli florets, bell pepper, red onion, and sweet potato cubes with 1 tablespoon of olive oil, garlic powder, paprika, oregano, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.

Roast the Vegetables

Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly browned, flipping halfway through.

Cook the Chicken

While the vegetables are roasting, prepare the chicken. Season chicken breasts with salt, pepper, and any other desired Whole30-compliant spices. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing or shredding.

Assemble the Bowls

Divide the roasted vegetables between two bowls. Top with the sliced or shredded chicken. Optional: Add sliced avocado for extra healthy fats and creaminess.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 150-200 kcal, Protein: 15-20g, Fat: 7-10g, Carbohydrates: 8-12g (depending on vegetable quantities).

Other Important Considerations for Nutrition

This is a general estimate and can vary based on specific ingredients and portion sizes. Focus on a balanced intake of protein, healthy fats, and complex carbohydrates during your Whole30 program.

← Whole30 Chicken and Broccoli Stir-Fry with Coconut Aminos Whole30 Chicken and Veggie Skillet →

FAQ

  • Can I use frozen vegetables?

    Yes, you can use frozen vegetables. Just make sure to thaw them and pat them dry before roasting to prevent them from becoming soggy.
  • What if I don't have sweet potatoes?

    You can substitute other Whole30-compliant vegetables like butternut squash, carrots, or parsnips.
  • Can I prepare this in advance?

    Yes, you can roast the vegetables and cook the chicken ahead of time. Store them separately in the refrigerator and assemble the bowls when ready to eat. This is a great meal prep option!