My Chicken Veggie Bowls are based on these Grilled Chicken Veggie Bowls. I don’t grill—instead, I use my Tejano Chili Lime Roasted Chicken for the chicken in the bowls and I roast my veggies according to the following:
- Cauliflower: Oven-Roasted Cauliflower from skinnytaste.com only without the cheese at the end.
- Broccoli: Easy Roasted Broccoli from AllRecipes.com only double the amount.
- Asparagus: use my recipe for Roasted Asparagus with about 2 pounds.
I make my quinoa and brown rice in the rice cooker (quinoa on the white rice cycle). My grocer sells salsa and ranch dressing in to-go cups in multi-packs so I buy those—salsa for my husband and ranch for me.