Instructions:
step 1 Preheat oven to 425°F (220°C). Toss sweet potato wedges, zucchini, bell pepper, and red onion with olive oil, Italian seasoning, salt, and pepper. Roast for 20-25 minutes or until tender and slightly charred.
step 2 Cook rice in water with butter and a pinch of salt. Once done, stir in chopped parsley and set aside.
step 3 In a bowl, mix Greek yogurt, mayonnaise, lemon juice, Dijon mustard, minced garlic, and chopped parsley to create the creamy zesty sauce. Set aside.
step 4 Season chicken strips with olive oil, paprika, garlic powder, salt, and pepper. Grill or pan-sear over medium-high heat for 3-4 minutes per side or until cooked through and golden.
step 5 To assemble the bowl, spoon herbed rice into a bowl, top with roasted vegetables and grilled chicken.
step 6 Drizzle with the creamy zesty sauce and garnish with additional chopped parsley before serving.
Storage and Reheating Tips:
Store components separately in airtight containers for up to 4 days. Reheat chicken, rice, and veggies in the microwave or on the stovetop. Add the sauce fresh before serving for best flavor and consistency.
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