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Colorful Chicken Veggie Plate with Carrot Rice & Salad

Colorful Chicken Veggie Plate with Carrot Rice & Salad

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Experience a burst of flavor and nutrition with the Colorful Chicken Veggie Plate with Carrot Rice & Salad. This vibrant dish brings together juicy, seasoned chicken bites, golden roasted zucchini, aromatic sautéed greens, fluffy carrot rice, and a refreshing cucumber-tomato salad. Perfect for any occasion, this meal is not only visually stunning but also packed with essential nutrients. Whether you’re cooking for a family dinner or a cozy lunch, you’ll love how quickly and easily this recipe comes together—ideal for busy days or meal prep.

Ingredients

Scale
  • 1 chicken breast, cubed
  • 1 tbsp olive oil
  • tsp smoked paprika
  • tsp garlic powder
  • Salt & pepper to taste
  • cup rice (white or brown)
  • 1 small carrot, diced
  • 1 tbsp onion, finely chopped
  • Salt to taste
  • 1 tsp olive oil or butter
  • 1 small zucchini, sliced
  • 1 tsp olive oil
  • Pinch of oregano, salt, pepper
  • 1 cup spinach or kale, chopped
  • 1 tsp olive oil
  • 1 garlic clove, minced
  • 1 cup cherry tomatoes, halved
  • cucumber, sliced
  • 1 handful lettuce or arugula
  • 1 tsp olive oil
  • tsp vinegar or lemon juice
  • Salt & pepper

Instructions

  1. Cook the rice: Sauté onion in olive oil until translucent. Add diced carrots and rinsed rice. Pour in water and add salt; simmer until fluffy.
  2. Cook the chicken: Toss cubed chicken with olive oil and spices; sauté until golden and cooked through (6-8 minutes).
  3. Roast the zucchini: Toss slices with olive oil and seasonings; roast at 400°F for 15-18 minutes.
  4. Sauté the greens: Cook minced garlic in olive oil; add chopped greens until wilted (2-3 minutes).
  5. Mix the salad: Combine cherry tomatoes, cucumber, and lettuce in a bowl; dress with olive oil and vinegar/lemon juice.
  6. Serve: Arrange all components on a plate for a beautiful presentation.

Nutrition

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