Chicken and Vegetable Bowl
A vibrant and satisfying meal-prep bowl packed with roasted chicken, sweet potatoes, and broccoli. Topped with fresh avocado and a creamy, dairy-free lemon-tahini dressing, it's a perfect Whole30-compliant lunch.
For 4 servings
Prepare the chicken and vegetables for roasting.
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, combine the cubed chicken, sweet potatoes, and broccoli florets.
- Drizzle with olive oil, then sprinkle with garlic powder, dried oregano, salt, and black pepper.
- Toss everything together until evenly coated.
TIPUse a large enough baking sheet to avoid overcrowding, which helps the vegetables roast instead of steam.Roast the chicken and vegetables.
Spread the chicken and vegetables in a single layer on the baking sheet. Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender and lightly browned.
Make the lemon-tahini dressing.
While the chicken and vegetables are roasting, prepare the dressing. In a small bowl, whisk together the tahini, juice from one lemon, and minced garlic. Add water, 1 tablespoon at a time, whisking until you reach a smooth, pourable consistency.
TIPTahini can seize up when you first add liquid. Keep whisking, and it will become smooth and creamy.Assemble the bowls.
Once roasted, remove the baking sheet from the oven. Divide the chicken and vegetable mixture evenly among four bowls.
Garnish and serve.
Top each bowl with a quarter of the sliced avocado. Drizzle generously with the lemon-tahini dressing and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For easier cleanup, line your baking sheet with parchment paper before adding the ingredients.
- 2This recipe is perfect for meal prep. Store the roasted chicken and vegetables separately from the dressing and avocado. Assemble just before eating.
- 3If your tahini is very thick, you may need an extra tablespoon of water to thin the dressing.
- 4Feel free to add a pinch of smoked paprika to the vegetables before roasting for a smoky flavor.
Adapt it for your goals.
Vegetarian
Replace the chicken with a head of cauliflower, cut into steaks or florets, and roast as directed.
ketoKeto
Substitute the sweet potato with an equal amount of cubed zucchini or cauliflower florets to lower the carb count.
high proteinHigh protein
Increase the chicken breast to 800g to boost the protein content in each serving.
quickQuick
Save time by using pre-cut broccoli florets and sweet potato cubes from the grocery store.
Why this is on our healthy list.
Lean Protein Source
Chicken breast is an excellent source of lean protein, which is essential for muscle repair, growth, and overall body function.
Rich in Healthy Fats
Avocado and tahini provide monounsaturated fats, which support heart health and help you feel full and satisfied.
Packed with Fiber and Vitamins
Sweet potatoes and broccoli are loaded with fiber, Vitamin A, and Vitamin C, supporting digestive health and a strong immune system.
Sustained Energy
The complex carbohydrates from sweet potatoes provide a steady release of energy, avoiding the spikes and crashes associated with simple sugars.
Frequently asked questions
Yes, it's a very healthy and balanced meal. It provides lean protein from chicken, complex carbohydrates from sweet potatoes, fiber from broccoli, and healthy fats from avocado and tahini. It's also Whole30 compliant, meaning it's free from grains, dairy, legumes, and added sugar.