Grilled Chicken Thigh Bowl with Brown Rice and Roasted Vegetables
Seasoned grilled chicken thighs over fluffy brown rice with roasted bell peppers, zucchini, and carrots, finished with a light tahini dressing
Grilled Chicken Thigh Bowl with Brown Rice and Roasted Vegetables is a lunch recipe ready in about 40 minutes. Each serving has approximately 858 kcal, 67g protein, 102g carbs, 25g fat. It fits a high-protein diet.
Season chicken thighs with garlic powder, paprika, salt, and pepper
Heat grill to medium-high heat and grill chicken for 6-7 minutes per side until cooked through
Dice bell pepper, zucchini, and carrot into uniform pieces
Toss vegetables with 8ml olive oil, salt, and pepper
Roast vegetables at 400°F for 20 minutes until tender and lightly caramelized
Prepare brown rice according to package directions
Whisk tahini with lemon juice and 4ml olive oil to make dressing
Slice grilled chicken and arrange over brown rice with roasted vegetables
Drizzle tahini dressing over the bowl