Parmesan Basil Chicken Bowls {Flexible Dinner Idea}
A nutritious chicken and roasted veggie bowl with a simple yet flavorful parmesan basil sauce made with Greek yogurt! This bowl is meant to be flexible, so use the method and ingredients that work best for you. Roast the vegetables, sauté them, or use the air fryer; swap the potatoes for quinoa or rice; and use freshly cooked chicken, rotisserie chicken, or whatever protein you already have on hand. I used 2 medium summer squash, 2 medium zucchini, 2 cups of cherry tomatoes, and petite gold potatoes roasted on sheet pans. {Gluten-Free}
Servings 4 servings
Calories 352kcal
Equipment
Ingredients
- 1 pound boneless, skinless chicken breast, cooked rotisserie chicken works well here
- Olive oil, salt, pepper and garlic powder for seasoning
Base Options
- 400 grams petite gold potatoes, halved about 2 cups or more
- 1 cup uncooked quinoa, rinsed
- 1 cup white or brown rice, raw
- Farro
- Pasta
- White beans and arugula for a high fiber, lower carb option
Veggie Options (Choose 2-3)
- Summer squash
- Zucchini
- Cherry tomatoes
- Corn
- Broccoli
- Asparagus
Creamy Basil Parmesan Sauce
- ¾ cup plain Greek yogurt
- ½ cup fresh basil, packed
- ¼ cup freshly grated parmesan cheese, plus more for topping
- 1-2 tablespoons whipped cream cheese
- Juice of 1/2 lemon or about 3 Tbsp. lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F.
- Add the potatoes to a large sheet pan with olive oil, salt, pepper, and any seasonings you like. ed.
- Roast for about 15 minutes, then add zucchini, summer squash, and cherry tomatoes (seasoned with a little olive oil, salt and pepper) to the pan or a separate pan. I used two large sheet pans for these bowls. Continue roasting for another 15–20 minutes, or until the potatoes are tender and the vegetables are lightly browned.
- While the vegetables roast, cook or warm the chicken and prepare the parmesan basil sauce. Add ingredients to a bowl, food processor or blender. I used an immersion blender until all ingredients turned into a smooth, creamy sauce. Taste test and adjust salt, pepper, and lemon juice.
- To assemble, add the roasted potatoes and vegetables to a bowl, top with chicken, and spoon the parmesan basil sauce over the top. Finish with fresh basil, parmesan cheese, and black pepper.
- Store in an airtight container in the fridge for up to 4 days since the chicken was cooked.
Notes
This bowl is a good source of iron, vitamin C, and calcium!
- I did not test this recipe with any dairy-free substitutes. Aim for a thicker, Greek-style plant-based yogurt to make the sauce.
Nutrition
Calories: 352kcal | Carbohydrates: 25.3g | Protein: 40g | Fat: 11g | Sodium: 900mg | Fiber: 5.8g