Chicken and Rice Bowl with Roasted Vegetables and Olive Oil Drizzle

A wholesome and vibrant bowl featuring tender roasted chicken, fluffy rice, and a medley of caramelized vegetables, all brought together with a fragrant olive oil drizzle.

Steps

1. Preheat the oven to 200°C (400°F). 2. Toss the red bell pepper, zucchini, and red onion slices with half the olive oil, paprika, salt, and pepper. 3. Spread the vegetables on a baking sheet and roast for 20 minutes, turning halfway through. 4. While vegetables roast, season the chicken breast with salt and pepper. 5. Heat the remaining olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side until fully cooked and golden. 6. Let the chicken rest for a few minutes, then slice it. 7. Place the cooked rice in a bowl, top with roasted vegetables and sliced chicken. 8. Drizzle with fresh lemon juice and a little more olive oil. 9. Garnish with chopped parsley if desired and serve warm.

150g chicken breast 100g cooked white rice 1/2 red bell pepper, sliced 1/2 zucchini, sliced 1/4 red onion, sliced 1 tbsp olive oil 1/2 tsp paprika Salt and pepper to taste 1 tsp fresh lemon juice 1 tsp chopped fresh parsley (optional)