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Grilled Chicken Veggie Bowl Recipe

This vegan grilled chicken veggie bowl recipe uses plant-based protein, grilled vegetables, and simple seasoning.It creates a filling, vibrant bowl that feels nourishing, organized, and quietly powerful.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 2 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Plant-based chicken-style strips – 200 g
  • Bell peppers sliced – 1 cup (120 g)
  • Zucchini sliced – 1 cup (120 g)
  • Broccoli florets – 1 cup 100 g
  • Olive oil – 1½ tablespoons
  • Soy sauce – 1 tablespoon
  • Garlic powder – ½ teaspoon
  • Smoked paprika – ½ teaspoon
  • Black pepper – ½ teaspoon
  • Cooked brown rice or quinoa – 1½ cups 300 g
  • Lemon juice – 1 tablespoon

Method
 

  1. Add plant-based chicken strips to a bowl.
  2. Toss with olive oil, soy sauce, garlic powder, paprika, and pepper.
  3. Heat grill pan over medium-high heat.
  4. Grill protein for 4–5 minutes, turning until lightly charred.
  5. Remove and set aside briefly.
  6. Add vegetables to same pan with a drizzle of oil.
  7. Grill vegetables 5–6 minutes until tender-crisp.
  8. Divide rice or quinoa between bowls.
  9. Top with grilled protein, vegetables, and lemon juice.

Notes

Nutritional Values (Per Serving)

  • Calories: 420 kcal
  • Total Fat: 12 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 48 g
  • Fiber: 8 g
  • Protein: 28 g

Vitamins and Minerals (Per Serving, % DV – Max 5)

  • Vitamin C: 70%
  • Iron: 25%
  • Vitamin B6: 20%
  • Potassium: 18%
  • Magnesium: 15%

Additional Notes and Flavor Tips

Add tahini drizzle if bowls feel too serious.
Swap grains depending on mood and macros.
Meal-prep friendly and emotionally low-maintenance.