High Protein Lunch: Speedy Chicken & Veggie Bowl (Print Version)

High Protein Lunch just got easier! Whip up my speedy chicken & veggie bowl in minutes. Perfect for busy days, packed with flavor & protein to keep you going.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean-Inspired
Dietary: Gluten-Free, High Protein

# Ingredients:

→ Main Event

01 - Boneless, skinless chicken breasts: 1.5 lbs, cut into 1-inch cubes
02 - Olive oil: 2 tbsp
03 - Broccoli florets: 2 cups, chopped
04 - Bell peppers: 2, any color, sliced

→ Zesty Dressing

05 - Greek yogurt: 1/2 cup (or dairy-free alternative)
06 - Lemon juice: 2 tbsp, freshly squeezed
07 - Dijon mustard: 1 tbsp
08 - Garlic clove: 1, minced (or 1/2 tsp garlic powder)
09 - Dried oregano: 1 tsp
10 - Salt & black pepper: to taste

→ Fresh Fixings

11 - Mixed greens: 4 cups
12 - Cherry tomatoes: 1 cup, halved
13 - Cucumber: 1, diced
14 - Red onion: 1/4 cup, thinly sliced

→ Flavor Boosters

15 - Fresh parsley: 2 tbsp, chopped (for garnish)
16 - Toasted slivered almonds: 1/4 cup (optional, for crunch)

# Instructions:

01 - First things first, let's get organized! Dice your chicken breasts into nice, even 1-inch cubes. This helps them cook evenly, which means no sad, undercooked bits, yay! Then, chop your broccoli into bite-sized florets and slice those bell peppers. I always try to get them roughly the same size so they cook at a similar rate. This is where I usually have all my little prep bowls lined up, feeling like a real chef, even if my counter is a bit of a mess. Sometimes I forget to wash the bell peppers first, oops! But we just laugh and carry on, right?
02 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once it's shimmering, add your chicken cubes. Don't overcrowd the pan, hon, or they'll steam instead of getting that beautiful golden-brown sear we're after. You might need to do this in two batches. Season generously with salt and pepper while it’s cooking. Flip them after about 3-4 minutes, letting them get nice and golden on all sides, then cook until they're cooked through, about 6-8 minutes total. I used to pull them off too early, only to find pink centers later. Now, I know to trust that golden crust!
03 - In the same skillet (no need to clean it, those little browned bits add flavor!), add the remaining 1 tablespoon of olive oil. Toss in your broccoli florets and bell peppers. Sauté for about 5-7 minutes, stirring occasionally, until they're tender-crisp. I love them with a little char, it just adds so much depth! This is where the kitchen starts to smell amazing, that sweet, slightly smoky veggie scent. Sometimes I get distracted and let them get a *little* too charred, but hey, it's all part of the rustic charm, right?
04 - While the chicken and veggies are cooking, let's make the dressing! In a small bowl, whisk together the Greek yogurt, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, and a good pinch of salt and pepper. Whisk it until it's super smooth and creamy. Taste it! Does it need more lemon? More salt? This is your dressing, make it perfect for you! I always taste and adjust, because sometimes my lemons are super tart, and other times they're a bit mild. It’s all about balance!
05 - Now for the fun part – assembly! In each of your serving bowls, lay down a generous bed of mixed greens. Then, artfully arrange your cooked chicken, sautéed broccoli and bell peppers, cherry tomatoes, diced cucumber, and thinly sliced red onion over the greens. I try to make it look pretty, but honestly, even when it's a jumbled mess, it tastes incredible. It's all about getting that good mix of colors and textures!
06 - Finally, drizzle that glorious, zesty dressing generously over each bowl. Sprinkle with fresh chopped parsley and those optional toasted slivered almonds for an extra crunch. Take a moment to admire your handiwork! It should look vibrant, smell fresh, and taste like a little burst of sunshine. This is the moment I always feel so proud, even if there's a rogue piece of broccoli on the counter. Dig in and savor every bite of this satisfying High Protein Lunch!

# Notes:

01 - Don't overcrowd your pan when cooking the chicken; it steams instead of searing, and nobody wants sad, grey chicken!
02 - This bowl is a meal-prep dream! Store components separately and assemble right before eating for peak freshness.
03 - No Greek yogurt? A little tahini or even a light vinaigrette can work for the dressing in a pinch, though the texture will be different.
04 - A sprinkle of feta cheese (or dairy-free feta) just before serving adds an extra layer of salty goodness, trust me!

# Tools You'll Need:

01 - Large skillet
02 - mixing bowls
03 - whisk
04 - chopping board
05 - sharp knife

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 22g
Total Carbohydrate: 25g
Protein: 45g

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