Grilled Chicken Veggie Bowls

• Ready in 45m

• Serves 8

• 399 calories

• 57.44g carbs

Grilled Chicken Veggie Bowls could be just the gluten free and dairy free recipe you've been looking for. For $2.21 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. One portion of this dish contains around 23g of protein, 12g of fat, and a total of 400 calories. This recipe serves 8. Several people really liked this Mediterranean dish. It will be a hit at your The Fourth Of July event. It works well as a rather inexpensive main course. This recipe from Picky Palate has 32767 fans. A mixture of roasted asparagus, charred corn, chicken, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.

9 ingredients

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

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.