Roasted Vegetable and Chicken Bowl
A quick, colorful bowl of roasted chicken and vegetables with a simple lemon-yogurt sauce. Perfect for a busy weeknight.
- Total time
- 30 min
- Servings
- 4
- Calories
- 350
- Protein
- 30g
Ingredients
- 1 lb chicken breast
- 2 cups broccoli florets
- 2 medium carrots
- 1 medium sweet potato
- 1 red bell pepper
- ½ cup plain yogurt
Instructions
- 1
Preheat oven to 425°F. Cut the 1 lb chicken breast into 1-inch pieces. Toss with 2 tbsp olive oil, salt, and pepper on a baking sheet.
- 2
Chop the 2 cups broccoli, 2 carrots, 1 sweet potato, and 1 red bell pepper into bite-size pieces. Add to the baking sheet, drizzle with 1 tbsp olive oil, and toss to coat.
- 3
Roast for 20-25 minutes, until chicken is cooked through and vegetables are tender and lightly charred, stirring once halfway.
- 4
Meanwhile, mix the 0.5 cup yogurt with 1 tbsp lemon juice, salt, and pepper to make a sauce.
- 5
Serve the roasted chicken and vegetables in bowls, drizzled with the yogurt sauce. Add a squeeze of lemon if desired.
Tools you’ll need
- baking sheet
- knife
- cutting board
- mixing bowl
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