There’s just something so satisfying about a colorful, hearty grain bowl, and this Grilled Chicken with Roasted Vegetables Bowl truly delivers on every front! It’s a Mediterranean-inspired meal that brings together juicy, flavorful grilled chicken, caramelized roasted veggies, and fluffy grains—all topped off with your favorite creamy or tangy finishes. Whether you’re meal-prepping for busy weekdays or looking for a vibrant, crowd-pleasing dinner, this bowl is endlessly customizable and sure to become a staple in your kitchen.
Ingredients You’ll Need
The beauty of this Grilled Chicken with Roasted Vegetables Bowl is in its simple, yet thoughtfully chosen ingredients. Each one layers in its own pop of color, big flavor, or perfect texture—so don’t skip anything!
- Chicken breasts or thighs: Choose boneless, skinless pieces for easy grilling and juicy results every time.
- Olive oil: Adds richness, helps herbs stick, and promotes a gorgeous golden crust.
- Lemon juice: A splash cuts through the richness and brightens up every bite.
- Garlic powder: Delivers a deep, savory note and a little warmth without needing to mince garlic.
- Dried oregano: The classic Mediterranean herb for unforgettable aroma and flavor.
- Salt and black pepper: Bring all the other flavors to life—season with confidence!
- Broccoli florets: Roasts up slightly crispy at the edges, with a tender bite inside.
- Red bell pepper: Adds sweetness and gorgeous color contrast to the bowl.
- Zucchini: Creamy and mild once roasted—an ideal veggie for soaking up spices.
- Red onion: Roasts to mellow, tangy-sweet perfection while providing just enough bite.
- Italian seasoning: Ties all the veggies together with its herbaceous, savory blend.
- Cooked brown rice or quinoa: Choose your favorite grain or swap in what’s on hand for a hearty base.
- Optional toppings (feta, hummus, tahini drizzle): Go classic with crumbled feta, or add even more Mediterranean flair with creamy hummus or bright, nutty tahini.
How to Make Grilled Chicken with Roasted Vegetables Bowl
Step 1: Marinate the Chicken
Start off by tossing your chicken with olive oil, lemon juice, garlic powder, dried oregano, salt, and pepper in a big bowl. This quick marinade is incredibly important—it helps the chicken stay juicy on the grill, adds that signature herby tang you crave, and even a short soak works wonders. Set the chicken aside to marinate while you get your veggies going, letting all those flavors sink in.
Step 2: Roast the Vegetables
Preheat your oven to 425°F (220°C) and grab your largest baking sheet. Toss the broccoli, chopped red bell pepper, sliced zucchini, and red onion with olive oil, Italian seasoning, plus a sprinkle of salt and pepper. Spread everything in a single layer—don’t overcrowd the pan! Roasting at high heat brings out the natural sweetness of each vegetable and creates toasty, caramelized edges that make this bowl irresistible.
Step 3: Grill the Chicken
While your veggies roast, preheat the grill to medium-high. Place the marinated chicken directly on the grates and grill for 5 to 6 minutes on each side, or until you see gorgeous grill marks and the meat is cooked through. Give the chicken a five-minute rest once it’s off the heat, then slice it into strips—this keeps every bite tender and juicy for your Grilled Chicken with Roasted Vegetables Bowl.
Step 4: Assemble Your Bowl
This is where it all comes together! Divide your cooked brown rice or quinoa between serving bowls, then top with generous helpings of roasted veggies and sliced grilled chicken. Now is the time to get creative: add crumbled feta for a salty punch, a spoonful of hummus for creamy richness, or a drizzle of tahini for nutty brightness. Serve the Grilled Chicken with Roasted Vegetables Bowl warm and enjoy every colorful, flavorful layer!
How to Serve Grilled Chicken with Roasted Vegetables Bowl
Garnishes
You can really make each bowl pop by adding your favorite garnishes. Crumbled feta gives salty, creamy pockets of flavor, while a scoop of hummus adds luxurious creaminess. Drizzle with tahini for earthy nutty notes or sprinkle with fresh herbs like parsley for a final flourish. Even a squeeze of extra lemon can take things to the next level!
Side Dishes
This bowl is hearty on its own, but it pairs beautifully with simple sides. A crisp cucumber-tomato salad, warm pita bread, or even a cup of lentil soup rounds out the meal and adds more Mediterranean flair. If you’re hosting or meal-prepping, set out several sides and let everyone build their ideal spread alongside the Grilled Chicken with Roasted Vegetables Bowl.
Creative Ways to Present
For a fun dinner party, serve everything deconstructed on a platter and let guests create their own bowls. Or, try layering the ingredients in mason jars for easy meal prep lunches that travel well. Even little touches—like serving on a bed of greens instead of grains—turn your Grilled Chicken with Roasted Vegetables Bowl into a fresh, customized creation every single time.
Make Ahead and Storage
Storing Leftovers
Left over components of your Grilled Chicken with Roasted Vegetables Bowl keep beautifully. Keep the chicken, roasted veggies, and grains stored in separate airtight containers in the fridge for up to four days. This setup makes assembling a quick, wholesome bowl at a moment’s notice simple and stress-free!
Freezing
If you want to freeze for later, both the grilled chicken and grains handle the freezer well. Spread them out on a tray to cool first, then transfer to airtight freezer bags or containers. Roasted vegetables can be frozen but may soften a bit when reheated—perfect for tossing into soups or stews later on.
Reheating
Reheat your chicken and veggies in the microwave or in a skillet over medium heat for best results. Add a splash of water or broth to keep things moist. If you’re using quinoa or rice from the fridge, fluff it up with a fork and, again, a touch of liquid before heating. The flavors stay bold and satisfying, making your Grilled Chicken with Roasted Vegetables Bowl taste almost as good as day one!
FAQs
Can I use other vegetables in this bowl?
Absolutely! The recipe loves flexibility. Try subbing in sweet potatoes, mushrooms, asparagus, or whatever veggies are in season. Just keep the roasting time in mind—denser veggies like potatoes may need a little longer in the oven.
What’s the best way to cook the chicken if I don’t have a grill?
No grill? No problem! A stovetop grill pan or even a regular heavy skillet works perfectly. Sear the marinated chicken on both sides over medium-high heat, then lower to medium, cover, and cook through.
How can I make this bowl dairy-free?
Simply leave off the feta and choose hummus or tahini for your toppings. The Grilled Chicken with Roasted Vegetables Bowl is already gluten-free and naturally flexible for other dietary needs.
Can I double the recipe for meal prep?
Yes, and you may want to! This bowl is a meal-prep superstar. Just grill extra chicken and roast a bigger batch of veggies, then portion everything out for effortless healthy lunches or dinners all week.
What grain works best for the base?
Brown rice and quinoa are both fantastic, but you can use farro, couscous, cauliflower rice, or even leafy greens. The only rule is to go with what you love and what’s on hand!
Final Thoughts
I hope you’ll make this Grilled Chicken with Roasted Vegetables Bowl part of your regular rotation! It’s wholesome, vibrant, and welcomes all your favorite tweaks. Whether you’re serving a family dinner or prepping for a busy week, this satisfying bowl is a guaranteed crowd-pleaser. Give it a try and let it become your go-to, too!
