Chicken Veggie Bowl

Chicken Veggie Bowl


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.