Healthy Chicken Power Bowl with Eggs, Veggies & Roasted Potatoes

Instructions

Step 1: Preheat your oven to 400°F. Toss the halved baby potatoes with 1 tbsp olive oil, paprika, salt, and black pepper. Spread on a baking sheet and roast for 20 minutes until golden and tender.

Step 2: Season the chicken breasts with garlic powder, Italian seasoning, salt, and black pepper on both sides.

Step 3: Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until golden brown and cooked through. Let rest for 5 minutes, then slice into strips.

Step 4: Bring a small pot of water to a boil and gently add the eggs. Boil for 7 minutes for soft-boiled eggs with runny yolks, then transfer to ice water and peel.

Step 5: Steam or blanch the broccoli florets for 3-4 minutes until tender-crisp. In the same pot, warm the corn kernels and shredded carrots for 2-3 minutes.

Step 6: Arrange all components in a large bowl or plate: sliced chicken, roasted potatoes, steamed broccoli, corn, carrots, and halved boiled eggs. Garnish with fresh chopped parsley and serve warm.

Storage and Reheating Tips

Store this power bowl in an airtight container in the refrigerator for up to 4 days. Keep the eggs, chicken, and vegetables in separate compartments if possible to maintain freshness and prevent flavors from mixing.

To reheat, place the bowl in the microwave for 1-2 minutes, or gently warm it in a skillet over medium heat. If the eggs were boiled ahead, add fresh ones or serve them cold alongside the warm components.

This meal is also excellent served at room temperature or cold, making it ideal for packed lunches at work or school.