A Protein-Packed Dinner Bowl for Busy Weeknights

A balanced dinner bowl filled with protein, roasted vegetables, grains, and a simple lemon herb dressing. Easy to customize and perfect for busy evenings when you want something nourishing without a lot of effort.

Serves: 4
Prep Time: 15 min
Cook Time: 25 min

Ingredients

For the bowl

1 lb chicken breast, diced (or chickpeas for a vegetarian option)
2 cups cooked quinoa or brown rice
1 medium sweet potato, cubed
1 zucchini, sliced
1 red bell pepper, chopped
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and black pepper to taste

Greens & toppings

2 cups baby spinach or mixed greens
½ avocado, sliced
¼ cup feta cheese (optional)
Pumpkin seeds or sunflower seeds
Lemon Herb Dressing
3 tbsp olive oil
Juice of 1 lemon
1 tsp Dijon mustard
1 tsp honey
1 tbsp chopped parsley
Salt and pepper
Instructions

1. Roast vegetables
Preheat oven to 400°F. Toss sweet potato, zucchini, and bell pepper with olive oil, garlic powder, paprika, salt, and pepper.

Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through.

2. Cook protein
Season chicken with salt and pepper. Cook in a skillet over medium heat for 6–8 minutes, until fully cooked.

3. Prepare dressing
Whisk olive oil, lemon juice, Dijon, honey, parsley, salt, and pepper together in a small bowl.

4. Assemble bowls
Layer quinoa or rice, greens, roasted vegetables, and chicken into bowls. Top with avocado, feta, seeds, and drizzle with dressing.

Notes
Swap chicken for salmon, tofu, or chickpeas.
Great for meal prep and leftovers.
Add roasted broccoli, cucumber, or pickled onions for extra flavor.

A Protein-Packed Dinner Bowl for Busy Weeknights

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