Chicken + Veggie Bowl

I am back at it again with another delicious bowl! I just can’t stop and honestly I don’t want to because these are just too dang delicious! This one features a soft boiled egg for all the runny yolk goodness. This bowl is full of roasted vegetables, lentils and shredded chicken. I used rotisserie chicken to make this in a hurry because it is super convenient and meals shouldn’t always take long to make. I love these bowls too because so much of the ingredients can be prepped ahead of time! The lentils can easily be made and stored in an airtight container in the fridge. And if you are using a rotisserie chicken, you can debone, shred and also store it in the fridge. You can also opt to use chicken breasts if you prefer cooking them yourself – throw them in an instant pot, crockpot, or grill or bake them! For the vegetables, you can also roast these and store in the fridge, then won’t be as crispy, but you can easily reheat them either in a toaster oven, regular oven, or the microwave! I prefer roasting the vegetables right when I make the dish so they are at their peak and fresh, but I am all about making a little bit extra so I can whip up an easy bowl for lunch the next day with no effort! I topped this bowl with sriracha because you need some spice in your life! I also found this roasted garlic sauce at the store I was intrigued by – originally I was planning to make my own garlic sauce, but these felt easier so I went with it. This would also be delicious topping with a balsamic dressing or a hummus, but definitely load it up with some hot sauce!

  • 1/2 Lb Shredded Chicken
  • 1 Sweet Potato, Cubed
  • 6 Carrots, Sliced
  • 2 Cups Broccoli Florets
  • 1/2 Cup Lentils, Dry
  • 2 Eggs
  • 2 Tbsp Brown Sugar
  • 3 Tbsp Minced Garlic
  • 3 Tbsp Olive Oil
  • Salt
  • Optional: Sriracha, Garlic Sauce
  • Makes: 2
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 Minutes

To Make:

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Let’s get the lentils cooking first. *each package may have slightly different instructions, so read your package as well*. Add 1/2 cup of dry lentils and 1 1/2 cups water to a pot and bring to a simmer. Cover and cook on low for 20-25 minutes until the lentils are fully cook.
  3. While the lentils cook, let’s roast the vegetables.
  4. In a mixing bowl, add the sweet potatoes, 1 tbsp olive oil, 1/2 tsp salt, and the brown sugar. Mix to coat evenly and transfer to a sheet pan.
  5. In the same mixing bowl, add the carrots, 1 tbsp olive oil, 1/2 tsp salt, and 1 tbsp minced garlic. Mix to coat evenly and add to the sheet pan with the sweet potatoes.
  6. Now add the broccoli to the mixing bowl with 1 tbsp olive oil, 1 tsp salt and 2 tbsp minced garlic. Mix to coat evenly and add to the same baking sheet with the rest of the vegetables.
  7. Place the baking sheet in the oven for 25 minutes to roast.
  8. While the vegetables roast, bring a small pot of water to a boil. Once boiling, carefully drop the eggs in, cover and cook for 6 minutes. Immediately remove from the water after 6 minutes and run under cold water. Carefully peel the eggs and set aside.
  9. When the vegetables are finished roasting, remove them from the oven and turn the oven on the “broil” setting. Place the vegetables back in the oven for 4 more minutes.
  10. Now time to assemble. Grab two bowls, add 1/2 of the lentils, 4oz of chicken, 1/2 of the vegetables and 1 egg to each bowl. Drizzle with sriracha, garlic sauce or your favorite hot sauce and serve!

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