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Paleo Chicken and Veggie Bowl Recipe

American · Main course · 40 min total

A hearty, nutrient-packed bowl featuring seasoned chicken, roasted vegetables, and a tangy lemon-tahini dressing, perfect for a clean-eating lunch or dinner.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp avocado oil, divided
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 medium sweet potatoes, peeled and cubed
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1 clove garlic, minced

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss sweet potatoes with 1 tbsp avocado oil, salt, and pepper. Spread on one side of baking sheet. Roast for 10 minutes.
3. Meanwhile, in a separate bowl, toss broccoli and bell pepper with remaining 1 tbsp avocado oil and a pinch of salt. Add to baking sheet with sweet potatoes. Roast all vegetables for another 15 minutes, until tender.
4. While vegetables roast, season chicken pieces with smoked paprika, garlic powder, salt, and pepper.
5. Heat a skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden and cooked through, about 8-10 minutes.
6. Make dressing: In a small bowl, whisk together tahini, lemon juice, water, and minced garlic until smooth. Add more water if needed for desired consistency.
7. Assemble bowls: Divide roasted vegetables, chicken, and cherry tomatoes among 4 bowls. Drizzle with tahini dressing and serve.

Tips

• For extra greens, add a handful of baby spinach to each bowl.
• Store leftover dressing in the fridge for up to 5 days.
• Substitute chicken with shrimp or tofu for variety.

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