Grilled Chicken Vegetable Bowl Recipe

About this recipe

Grilled Chicken Vegetable Bowl is a wholesome dinner packed with high-quality protein and vibrant garden-fresh vegetables, perfect for a united family to enjoy together. This hearty dish combines tender, flavorful grilled chicken with a colorful medley of Indian-inspired spiced vegetables, all served over a bed of fluffy rice or quinoa. Ideal for meat lovers, this recipe balances the richness of chicken with the freshness of bell peppers, zucchini, and tomatoes, creating a meal that's both satisfying and diabetic-friendly. The aromatic spices bring warmth and depth to the bowl, making it a comforting and nutritious choice for dinner.

Ingredients

• 100 g Red Chili Powder
• 50g Everest Garam Masala
• - Olive Oil
• 500 g Capsicum Green
• 2 pcs Zucchini
• 250 g Spinach
• - Baby Tomatoes
• 100 g Jeera Powder
• 1 pc Broccoli
• 100 g Salt
• 20 g Turmeric Powder
• 250 ml Lemon Juice Concentrate
• 250 g Carrot
• 50 g Black Pepper Powder
• - Chicken Breast

Instructions

1. 1. Marinate the chicken breast with olive oil, lemon juice, garam masala, cumin, turmeric, red chili powder, salt, and black pepper. Let it rest for 20 minutes to absorb the flavors.
2. 2. Preheat a grill or grill pan over medium-high heat. Cook the marinated chicken for 7-8 minutes per side until fully cooked and grill marks appear. Remove from heat and let it rest before slicing.
3. 3. In a separate pan, heat 1 tbsp olive oil over medium heat. Sauté diced zucchini, bell pepper, broccoli, carrot and cherry tomatoes for 4-5 minutes until slightly tender but still crisp.
4. 4. Add spinach leaves to the pan and cook for 1-2 minutes until wilted. Season the vegetables with a pinch of salt and black pepper to taste.
5. 5. Assemble the bowl by layering the grilled chicken slices and sautéed vegetables.
6. 6. Garnish with a squeeze of fresh lemon juice and serve the Grilled Chicken Vegetable Bowl warm for dinner.