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Healthy Diabetic-Friendly Chicken Veggie Bowl

A vibrant bowl filled with succulent chicken and fresh, colorful vegetables, drizzled with lemon for a healthy and satisfying meal.

Ingredients

Scale
  • 2 medium skinless, boneless chicken breasts (about 12 oz / 340g)
  • 2 cups broccoli florets (150g), steamed or roasted
  • 1 medium red bell pepper, diced
  • 1 medium zucchini, sliced
  • 2 cups baby spinach (60g)
  • 2 tablespoons extra virgin olive oil (30ml)
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice (15ml)
  • Fresh herbs (parsley or cilantro), a handful, chopped
  • Salt and fresh cracked pepper, to taste
  • Optional: chili flakes
  • Optional: avocado slices
  • Optional: ½ cup cooked quinoa or brown rice

Instructions

  1. Prepare the chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. Season both sides generously with salt, pepper, and half of the minced garlic.
  2. Cook the chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken breasts for about 5 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate to rest for 5 minutes before slicing into thin strips.
  3. Toss the vegetables: In a mixing bowl, combine broccoli florets, bell pepper, and zucchini. Drizzle with remaining olive oil, garlic, salt, and pepper. Toss well.
  4. Sauté the vegetables: In the same skillet, add the vegetable mixture and sauté over medium heat, stirring occasionally, until tender-crisp and caramelized—about 6-7 minutes. Stir in baby spinach until just wilted.
  5. Assemble the bowl: After resting, slice the chicken. Divide veggies into bowls, top with sliced chicken, drizzle with lemon juice, and garnish with fresh herbs and chili flakes (if using).

Notes

You can customize with various vegetables or add quinoa for extra texture. Store leftovers in airtight containers for up to 4 days.

Nutrition

Keywords: chicken bowl, healthy meal, diabetic-friendly, veggie bowl