Spicy Chicken and Roasted Vegetables Bowls

• servings: 3 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

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

2 tbsp paprika

1 tsp crushed red pepper flakes

2 tbsp dill, finely chopped

1 garlic love, minced

salt and pepper

1 tbsp olive oil

2 cups cabbage, chopped

1 cup lettuce, chopped

2 tbsp dill, finely chopped

1 garlic clove, minced

1 tsp vinegar

salt and black pepper

2 tbsp chopped olives

1 tsp olive oil

1/2 cup yogurt

2 garlic cloves, minced

3 tbsp dill, finely chopped

salt

spicy roasted vegetables

Directions

Start by making your vegetables according to this spicy roasted vegetable recipe. You can do all of the next steps while the vegetables are in the oven, just make sure to check on them after 15-20 minutes.

Make the chicken. Mix chicken with the other ingredients in a bowl or directly in the pan, then cover the pan and cook for for 3-4 minutes at medium-high. Take the lid off and stir for 6-7 more minutes or until the chicken is done.

For the salad add all ingredients to a bowl and mix them well together. I recommend massaging the cabbage with vinegar or lemon juice and a little bit of salt first and then adding the rest of the ingredients.

Prepare the garlic sauce by mixing the ingredients in a small bowl. For a dairy free option try this avocado dill sauce or the recipe for the cashew sauce here.

Time to assemble your bowls: start with a base of the salad and then top with the chicken and roasted vegetables. Top everything with the sauce and enjoy!

Nutrition

• Serving Size: 1
• Calories: 445
• Total Fat: 24 g
• Saturated Fat: 6 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Cholesterol: 186 mg
• Sodium: 1118 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 7 g
• Total Sugars: 9 g
• Protein: 43 g