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My go-to for a super tasty but good-for-you weeknight dinner is a spicy chicken and veggie bowl. These bowls come together in a snap and always end up in my meal-prep line-up. You've got a punchy homemade sauce, protein to keep you full, and tons of fresh veggies keeping things colorful.
This bowl was my answer to eating lighter after a big holiday. My husband, who’s picky about spice, actually goes back for seconds when I make extra garlic sauce!
Effortless Ingredients
- Roasted veggies: Pick your favorites based on what’s fresh. Something with strong color means it’s good. Keep them whole with no bruises
- Olive oil: Binds it all and adds richness. Go extra virgin for the best taste
- Salt and pepper: Don’t skip these—they bring it all together. Taste and tweak as you cook
- Yogurt: Makes everything creamy and tangy. Thick Greek yogurt gives a nice texture
- Chopped olives: Adds little salty hits. Get the pitted kind, firm to the touch
- Vinegar: Gives a bright kick and balance. Apple cider or white wine works great
- Cabbage and lettuce: Crunch central. Pick leaves that are snappy with no sad brown spots
- Garlic: Loads up the aroma. Use fat cloves with tight skins for best punch
- Fresh dill: Makes everything taste sunny and green. Fluffy, bright fronds mean it's super fresh
- Crushed red pepper flakes: The fire power. Use fresher flakes if you want stronger heat
- Paprika: Adds smoky heat. Try Hungarian or Spanish brands for big flavor
- Boneless skinless chicken thighs: Juicy and fast to cook. Look for pink, moist cuts for top results
Simple How-To
- Put Together the Bowls:
- Start each bowl with some crunchy cabbage salad, add in the spicy chicken, throw in your roasted veggies, then finish with plenty of yogurt garlic sauce. Pile on extra sauce if you like. You can serve right away or pack up for the week
- Mix Together the Yogurt Garlic Sauce:
- Dump your yogurt into a small bowl. Toss in garlic, dill, and some salt. Give it all a good stir until it’s nice and smooth—taste and adjust. Want it dairy-free? Swap for avocado or blended cashews, check notes for how
- Massage Up the Cabbage Salad:
- Grab a big bowl and mix cabbage, lettuce, dill, garlic, vinegar, salt, pepper, olives, olive oil. Really get in there and rub the cabbage with vinegar and salt first—that softens it and makes it soak up more flavor. Stir in everything else so it all gets coated
- Sear the Spicy Chicken:
- Pop the chicken into a bowl or big hot pan. Add garlic, paprika, pepper flakes, dill, olive oil, salt, and pepper. Mix it so every piece is covered. Cover the pan and steam for 3–4 minutes on medium-high, then uncover and stir for 6–7 minutes till the chicken’s browned and cooked through. Scrape up the caramelized bits—those are gold
- Roast the Veggies:
- Chop your veggies the same size, toss with oil and spices, spread them out on a baking sheet. Roast them at high heat, stir around after 15-20 minutes for even crisping
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More fresh dill is never too much for me. It takes me back to digging around in my grandma’s garden. Tangy yogurt, lots of green herbs, and hot chicken always bring back those slow, sunny days cooking together at her house.
Handy Storage Hacks
Keep each part—chicken, veggies, salad, sauce—in its own airtight container so nothing wilts or gets soggy. Heat the chicken and veggies in a skillet or microwave before mixing with salad and sauce. Yogurt sauce holds up in the fridge for up to five days. Skip freezing salad or it’ll lose crunch
Easy Swaps
Want leaner? Go with chicken breast. For a vegan twist, grab plain non-dairy yogurt or blend up avocado and dill for the sauce. Any hearty greens—think kale or spinach—work for the base, and you can swap in roasted sweet potato, zucchini, or carrots too
Tasty Ways to Serve
Scoop these into pitas for a lunch you can grab and go, or eat straight from the bowl for something light. Add brown rice, quinoa, or cauliflower rice if you want more oomph. A blast of lemon right before eating really wakes it up, and feel free to top with more olives or even pickled onions
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Global Vibes
Packed with Mediterranean and Middle Eastern goodness, these bowls shine thanks to herby pickles and spiced meat. I love how tossing simple stuff together makes it all taste new. I always remember big family festivals where plates were loaded with all kinds of bright, happy food
Frequently Asked Questions About Recipes
- → How spicy is the chicken?
Most of the kick comes from paprika and a bit of red pepper flakes. If you like it milder, just use less of the flakes or skip them.
- → What vegetables work best for roasting in this bowl?
Zucchini, cauliflower, carrots, or bell peppers are all awesome. Honestly, whatever fresh veggies you have will work great though.
- → Is there a dairy-free sauce alternative?
Of course! Try mixing up a sauce with avocado and dill or go for one made from blended cashews if you want to skip dairy.
- → Can I use chicken breast instead of thighs?
Thighs are juicier and more flavorful, but chicken breast works too if you like it leaner. Just keep an eye on it so it doesn’t dry out.
- → How should leftovers be stored?
Separate everything into their own containers and pop them all in the fridge. They'll be good for about three days. Just build your bowl when you’re hungry!
- → Is this bowl suitable for meal prep?
Definitely. You can cook everything up ahead of time, then grab what you need and toss together bowls whenever you want them.