Italian Chicken Bowls

Italian Chicken Bowls

Italian Chicken Bowls

Servings 4



  • 2 lbs boneless skinless chicken breasts cut into bite sized pieces
  • 1 1/2 cup broccoli florets
  • 1 small red onion chopped
  • 1 cup plum tomatoes
  • 1 medium zucchini chopped
  • 2 TSP garlic minced
  • 1 TSP sea salt
  • 1/2 TSP pepper
  • 2 TSP basil
  • 2 TSP marjoram
  • 2 TSP rosemary
  • 2 TSP thyme
  • 1 TSP paprika
  • 2 TBSP coconut oil



  1. Pre-heat oven to 450F. Line a baking sheet with aluminum foil and set aside.
  2. In a small bowl, mix salt, pepper, basil, marjoram, rosemary, thyme, and paprika
  3. Place the chicken and veggies in the baking dish. Sprinkle all the spices and garlic evenly over the chicken and veggies. Drizzle with the coconut oil.
  4. Bake for 15-20 minutes until chicken is cooked, and veggies are slightly charred.
  5. Divide chicken and veggies evenly in storage containers for easy on-the-go meals, or cover and store in the fridge for 3- 5 days or serve for dinner!

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