Chicken and Rice Bowl with Roasted Vegetables and Olive Oil Drizzle

A wholesome and vibrant bowl featuring tender roasted chicken, fluffy rice, and a medley of caramelized vegetables, all brought together with a fragrant olive oil drizzle.

Steps

1. Preheat the oven to 200°C (400°F).
2. Toss the red bell pepper, zucchini, and red onion slices with half the olive oil, paprika, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for 20 minutes, turning halfway through.
4. While vegetables roast, season the chicken breast with salt and pepper.
5. Heat the remaining olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side until fully cooked and golden.
6. Let the chicken rest for a few minutes, then slice it.
7. Place the cooked rice in a bowl, top with roasted vegetables and sliced chicken.
8. Drizzle with fresh lemon juice and a little more olive oil.
9. Garnish with chopped parsley if desired and serve warm.