Healthy Spicy Chicken and Roasted Vegetable Bowls

Why You’ll Love This Recipe

This recipe offers a perfect balance of spicy and creamy, with the heat from the chicken and the cool, tangy yogurt garlic sauce. The roasted vegetables add an extra layer of flavor, while the cabbage salad provides crunch and freshness. It’s a complete meal that’s easy to prepare, filling, and satisfying. Plus, it’s customizable with different veggies and spices, making it a versatile dish that can suit any taste preference.

Ingredients

Chicken:

• 10oz/300g skinless boneless chicken thighs, cut into bite-sized pieces
• 2 tbsp paprika
• 1 tsp crushed red pepper flakes
• 2 tbsp dill
• 1 garlic clove, minced
• Salt and pepper, to taste
• 1 tbsp olive oil

Cabbage Salad:

• 2 cups cabbage, shredded
• 1 cup lettuce, shredded
• 2 tbsp dill
• 1 garlic clove, minced
• 1 tsp vinegar
• Salt and black pepper, to taste
• 2 tbsp chopped olives
• 1 tsp olive oil

Yogurt Garlic Sauce:

• 1/2 cup yogurt (regular or dairy-free options)
• 2 garlic cloves, minced
• 3 tbsp dill
• Salt, to taste

Additionally:

• Spicy roasted vegetables (e.g., bell peppers, zucchini, carrots)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Chicken:

1. In a bowl, combine the chicken pieces with paprika, crushed red pepper flakes, dill, minced garlic, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the chicken and cook for 7-8 minutes, or until golden and cooked through. Stir occasionally to ensure even cooking.

For the Cabbage Salad:

1. In a large bowl, combine the shredded cabbage, lettuce, and chopped olives.
2. Add minced garlic, dill, vinegar, olive oil, salt, and pepper.
3. Toss everything together until well mixed.

For the Yogurt Garlic Sauce:

1. In a small bowl, mix together the yogurt, minced garlic, dill, and salt. Stir until smooth and creamy.

For the Roasted Vegetables:

1. Preheat the oven to 400°F (200°C).
2. Slice the vegetables of your choice (e.g., bell peppers, zucchini, carrots) and toss with olive oil, salt, and pepper.
3. Roast in the oven for 20-25 minutes, or until golden and tender, stirring halfway through.

Assembling the Bowl:

1. In bowls, layer the cooked chicken, roasted vegetables, and cabbage salad.
2. Drizzle with yogurt garlic sauce.
3. Serve immediately, and enjoy!

Servings and Timing

• Servings: 2-3 bowls
• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes

Variations

• Vegetarian Option: Substitute the chicken with chickpeas or tofu for a vegetarian-friendly meal.
• Spice Level: Adjust the amount of crushed red pepper flakes based on your desired spice level.
• Roasted Vegetables: Feel free to mix and match different vegetables based on what you have on hand, such as sweet potatoes, broccoli, or cauliflower.
• Dairy-Free Option: Use dairy-free yogurt for the garlic sauce if you prefer a dairy-free version.

Storage/Reheating

• Storage: Store the chicken, salad, and roasted vegetables separately in airtight containers in the fridge for up to 3 days.
• Reheating: Reheat the chicken and roasted vegetables in the microwave or a skillet, but avoid reheating the cabbage salad as it’s best served fresh.

FAQs

1. Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but it may be less juicy than chicken thighs.

2. Can I make this dish ahead of time?

You can prep the chicken, salad, and roasted vegetables in advance and store them separately in the fridge. Assemble the bowl when you’re ready to serve.

3. Is this recipe spicy?

The chicken is seasoned with crushed red pepper flakes, making it mildly spicy. You can adjust the spice level to your liking by adding more or less.

4. Can I substitute the cabbage with another vegetable?

Yes, you can use kale, arugula, or any leafy green you prefer for the salad.

5. How do I make the yogurt garlic sauce thicker?

You can add more yogurt to the sauce if you prefer it thicker, or use Greek yogurt for a creamier texture.

6. Can I make this recipe vegan?

Yes, by swapping the chicken for tofu or chickpeas and using a dairy-free yogurt option for the sauce.

7. Can I use a different type of vinegar?

Yes, apple cider vinegar or lemon juice can also work well in the cabbage salad.

8. How do I make the chicken more tender?

Marinate the chicken for 30 minutes in olive oil, lemon juice, and spices before cooking to make it extra tender.

9. Can I use store-bought yogurt garlic sauce?

Yes, if you’re short on time, you can use store-bought garlic sauce or dressing as a shortcut.

10. Can I freeze this meal?

While the chicken and vegetables can be frozen, the cabbage salad and yogurt sauce are best enjoyed fresh.

Conclusion

These Healthy Spicy Chicken and Roasted Vegetable Bowls are a flavorful, nutrient-packed meal that’s perfect for a balanced dinner or meal prep. With spicy chicken, fresh cabbage salad, and a creamy yogurt garlic sauce, each bite is satisfying and full of taste. It’s an easy, customizable dish that’s perfect for any day of the week!

Healthy Spicy Chicken and Roasted Vegetable Bowls

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• Author: Julia
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Gluten Free

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Description

These Healthy Spicy Chicken and Roasted Vegetable Bowls are a perfect balance of spicy chicken, creamy yogurt garlic sauce, and fresh cabbage salad. Packed with protein, fiber, and vibrant flavors, this nutrient-dense meal is ideal for dinner or meal prep. It’s quick, customizable, and loaded with wholesome ingredients that will satisfy your taste buds.

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Ingredients

For the Chicken:

10oz/300g skinless boneless chicken thighs, cut into bite-sized pieces

2 tbsp paprika

1 tsp crushed red pepper flakes

2 tbsp dill

1 garlic clove, minced

Salt and pepper, to taste

1 tbsp olive oil

For the Cabbage Salad:

2 cups cabbage, shredded

1 cup lettuce, shredded

2 tbsp dill

1 garlic clove, minced

1 tsp vinegar

Salt and black pepper, to taste

2 tbsp chopped olives

1 tsp olive oil

For the Yogurt Garlic Sauce:

1/2 cup yogurt (regular or dairy-free options)

2 garlic cloves, minced

3 tbsp dill

Salt, to taste

For the Roasted Vegetables:

Spicy roasted vegetables (e.g., bell peppers, zucchini, carrots)

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Instructions

For the Chicken:

1. In a bowl, combine the chicken pieces with paprika, crushed red pepper flakes, dill, minced garlic, salt, and pepper.

2. Heat olive oil in a large skillet over medium-high heat.

3. Add the chicken and cook for 7-8 minutes, or until golden and cooked through. Stir occasionally to ensure even cooking.

For the Cabbage Salad:

1. In a large bowl, combine the shredded cabbage, lettuce, and chopped olives.

2. Add minced garlic, dill, vinegar, olive oil, salt, and pepper.

3. Toss everything together until well mixed.

For the Yogurt Garlic Sauce:

1. In a small bowl, mix together the yogurt, minced garlic, dill, and salt. Stir until smooth and creamy.

For the Roasted Vegetables:

1. Preheat the oven to 400°F (200°C).

2. Slice the vegetables of your choice (e.g., bell peppers, zucchini, carrots) and toss with olive oil, salt, and pepper.

3. Roast in the oven for 20-25 minutes, or until golden and tender, stirring halfway through.

Assembling the Bowl:

1. In bowls, layer the cooked chicken, roasted vegetables, and cabbage salad.

2. Drizzle with yogurt garlic sauce.

3. Serve immediately, and enjoy!

Notes

This recipe yields 2-3 servings.

Customize the spice level by adjusting the crushed red pepper flakes in the chicken.

You can use other greens like kale or arugula in place of cabbage.

Add protein powder or extra veggies to make the meal more filling.

Store leftovers in airtight containers for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American