Chicken Veggie Bowl

Serves: 2 | Serving Size: 1 Bowl

Total Time: 55 min | Prep: 10 min | Cook: 45 min

The whole grain goes in the bottom and it is topped by protein, veggies, and then a swirl of dressing.


  • 2 cups roasted Brussels sprouts

  • 2 cups cooked brown rice

  • 2 cups diced roasted chicken breast

  • 2 cups roasted carrots

  • 2 cups fresh arugula

  • 1 tablespoon balsamic vinegar 

  • 1 tablespoon Extra virgin Olive Oil 

  • dash of pepper and Himalayan salt


  1. Arrange the ingredients in a bowl so that the rice is on the bottom with the chicken in the middle and the roasted vegetables on top. Serve hot.

  2. Roasting: Roast the chicken in a 350 degree oven for one hour.

  3. Add the lightly oiled vegetables after 15 minutes of roasting and roast all together until they are done.


Always go light on the dressing so you do not add a lot of calories. If you're getting a store-bough dressing,  always remember to read the ingredients and target any red flags, like sugar, coloring or gluten - these should not be a part of your dressing. 

You can easily make one dressing using oil, vinegar or lemon juice, and grated ginger or fresh herbs. 

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Address: 412 Elden St. Herndon VA 


Phone: 703-657-0303


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Saturday: 10A - 4P

Sunday: Closed

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