Chicken and Roasted Vegetable Rice Bowl

Step 1

Prepare the Garlic Rice (click the link up above for the recipe).

Step 2

Preheat the oven to 400 degrees. Line a baking sheet with tin foil that has been sprayed with cooking spray.

Step 3

Place the chopped onion, mushroom, and pepper on the baking sheet. Drizzle with 1 tablespoon of olive oil.

Step 4

Place into the oven and roast for 20 minutes. Remove from the oven and add the zucchini, asparagus, and grape tomatoes to the baking sheet. Drizzle a bit more olive oil on top then toss to coat evenly. Return to the oven to roast for 15 minutes. Remove from the oven and season with sea salt and freshly cracked pepper, to taste. Set aside.

Step 5

Heat the last tablespoon of olive oil in a skillet over medium-high heat. Cut the chicken into bite-sized chunks. Season with sea salt, freshly cracked pepper, garlic powder, and a pinch of crushed red pepper flakes, to taste. Place the chicken pieces into the HOT skillet and cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes.

Step 6

Spoon some rice into a bowl then top with some chicken and roasted veggies. Sprinkle the top with chopped parsley and shredded Parmesan. Serve immediately. Enjoy.