Mediterranean Chicken and Veggie Rice Bowl
A flavorful and easy-to-make bowl filled with tender chicken, fluffy rice, and roasted vegetables, finished with a drizzle of fragrant olive oil.
Prep
15 min
Cook
30 min
Servings
4
Difficulty
easy
Total Time
45 min
Ingredients
Step-by-Step
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, toss the cubed eggplant and sliced carrots with 1 tablespoon of olive oil, salt, and black pepper. Spread the vegetables in a single layer on the prepared baking sheet.
Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and lightly browned.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the cubed chicken and sauté until cooked through, about 8-10 minutes.
Add the diced tomatoes and onions to the skillet with the chicken. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are softened.
Add the cooked rice to the skillet and stir to combine all the ingredients. Heat through, about 2-3 minutes.
Serve the Mediterranean Chicken and Veggie Rice Bowl warm, drizzled with the remaining olive oil.