Grilled Chicken Veggie Bowls

  • Ready in 45m

  • Serves 8

  • 399 calories

  • 57.44g carbs

You can never have too many main course recipes, so give Grilled Chicken Veggie Bowls a try. This recipe makes 8 servings with 527 calories, 34g of protein, and 20g of fat each. For $2.6 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. A mixture of quinoa, roasted broccoli florets, roasted brussel sprouts, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the corn you could follow this main course with the Candy Corn Pecan Pie as a dessert. The Fourth Of July will be even more special with this recipe. Many people made this recipe, and 183326 would say it hit the spot. It is a good option if you're following a gluten free and dairy free diet.

9 ingredients

  1. 4 cups asparagus
  2. 4 cups broccoli florets
  3. 4 cups brussel sprouts
  4. 4 cups cauliflower florets
  5. 32 oz chicken
  6. 16 oz cooked brown rice
  7. 16 oz cooked quinoa
  8. 4 cups corn
  9. 4 cups haricots verts

Instructions

  1. To prepare your bowls, we used THESE tupperware containers for all 8 of our bowls. They are 3-cup To Go snack containers.
  2. Place 1/4 cup brown rice and 1/4 cup quinoa into each container. Top with a total of 1 1/2 cups of your cooked vegetables.
  3. Mix up the type of vegetables for each bowl so you have a variety each day.
  4. Add 4 ounces or 1/2 cup of your cubed chicken. We added salsa or hot sauce to season to our liking after we reheated the bowl in the microwave. A low fat dressing would work as well. Store these in the refrigerator and when you are ready microwave until heated through.
Grilled Chicken Veggie Bowls

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