Grilled Chicken and Veggie Bowl Recipe

Serving: This bowl is delicious on its own, but you can pair it with quinoa, brown rice, or a slice of whole grain bread to make it more filling.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to keep the veggies from drying out.

Variations
Grains: Add a serving of quinoa, couscous, or rice to make the bowl more hearty.

Additional Veggies: Feel free to swap in or add other vegetables like bell peppers, cherry tomatoes, or asparagus for variety.

Sauce: Drizzle with a lemon tahini dressing, yogurt-based sauce, or even some spicy Sriracha for an extra kick.

FAQ
1. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work wonderfully in this recipe and add a richer flavor.

2. Can I use frozen vegetables?
Fresh vegetables will give the best flavor and texture, but frozen vegetables can also be used. Just make sure they’re thawed and drained before grilling or sautéing.

3. How do I prep this ahead of time?
This dish is great for meal prep! Grill the chicken and vegetables in advance and store them in separate containers. When you’re ready to eat, just assemble the bowl and enjoy.

This Grilled Chicken and Veggie Bowl is simple, nutritious, and bursting with flavor. It’s perfect for anyone looking to eat clean and healthy without sacrificing taste. Enjoy!