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Italian Chicken Bowl

Italian Chicken Bowl

Course Main Course
Servings 4

Ingredients
  

  • 1 tsp salt or to taste
  • ½ tsp pepper or to taste
  • 2 tsp basil
  • 2 tsp marjoram
  • 2 tsp rosemary
  • 2 tsp thyme
  • 1 tsp paprika
  • 2 lbs boneless skinless chicken breasts cut into bite sized pieces
  • 1 ½ cups broccoli florets
  • 1 medium bell pepper seeded and chopped
  • 1 small red onion chopped
  • 1 cup plum tomatoes
  • 1 medium zucchini chopped
  • 2 tsp garlic minced
  • 2 Tbsp olive oil
  • 2 cups cooked cauliflower rice optional

Instructions
 

  • Preheat oven to 450°F and line a baking sheet with aluminum foil.
  • In a small bowl mix salt, pepper, basil, marjoram, rosemary, thyme and paprika.
  • Place the chicken and vegetables in the baking dish. Sprinkle all spices and garlic evenly over the chicken and veggies. Drizzle with olive oil.
  • Bake for 15-20 minutes until chicken is cooked, and vegetables are slightly charred.
  • Broil 1-2 minutes to brown chicken.
  • If desired, place ½ cup of cooked cauliflower rice into 4 individual containers or plates.
  • Divide chicken and veggies evenly on top of the rice.
  • Eat immediately or cover and store in the refrigerator for 3-5 days.

Notes

This dish can be very versatile. Mix up your veggies every time you make it; add green beans, mushrooms, carrots or any other anti-inflammatory vegetable you enjoy. Your family will think it's a different recipe every time.
Keyword Anti-Inflammatory, Bell Pepper, Cauliflower, Complete Meal, Entree, Poultry, Tomato, Zucchini