Description
Craving a comforting, soul-satisfying meal that’s easy enough for weeknights? These Garlic Butter Chicken & Herb Roasted Veggie Bowls combine golden, buttery chicken with caramelized root vegetables, all served over a fluffy bed of mashed cauliflower or nutty brown rice. With garlic, thyme, and a bright squeeze of lemon, every bite delivers a warm, flavorful hug. One skillet, one sheet pan, and 40 minutes is all it takes!
Ingredients
Chicken & Garlic Butter:
-
4 boneless, skinless chicken thighs (sub chicken breasts or tofu for plant-based)
-
2 tbsp unsalted butter
-
2 cloves garlic, minced
-
Salt & pepper, to taste
-
½ tsp garlic powder
Roasted Veggies:
-
1 cup carrots, chopped
-
1 cup Brussels sprouts, halved
-
1 cup parsnips, chopped
-
1 tbsp olive oil
-
Salt & pepper, to taste
-
1 tsp fresh thyme leaves (+ extra for garnish; sub ½ tsp dried thyme)
Bowl Base:
-
2 cups mashed cauliflower or cooked brown rice
-
½ lemon, for squeezing
Instructions
Step 1: Roast Veggies (25–30 min)
-
Preheat oven to 400°F (200°C).
-
Chop carrots and parsnips into 1-inch chunks; halve Brussels sprouts.
-
Toss veggies with olive oil, salt, pepper, and thyme. Spread in a single layer on a sheet pan.
-
Roast 25–30 minutes, flipping halfway, until tender with caramelized edges.
Step 2: Cook Garlic Butter Chicken (12–15 min)
-
Season chicken thighs with salt, pepper, and garlic powder.
-
Heat butter in a skillet over medium-high heat. When foaming, add minced garlic and stir 15 seconds until fragrant.
-
Add chicken and sear 6–8 minutes per side until golden and internal temp reaches 165°F. Remove chicken and let rest 5 minutes before slicing.
Step 3: Assemble Bowls
-
Fluff mashed cauliflower or rice in bowls.
-
Top with roasted veggies.
-
Slice chicken and place on top. Drizzle garlic butter from the skillet over everything.
-
Finish with a squeeze of fresh lemon and extra thyme leaves. Optional: zest lemon for garnish.
Notes
-
Mediterranean: Swap thyme for oregano, add olives and feta.
-
Creamy Twist: Stir 2 tbsp Greek yogurt into mashed cauliflower.
-
Spicy Kick: Add ½ tsp chili flakes to garlic butter.
-
Harvest Swap: Use sweet potatoes, apples, and red onions instead of root veggies.
-
Protein Options: Replace chicken with shrimp (2–3 min per side) or roasted chickpeas.
Nutrition
- Calories: 480 kcal per serving, approx
- Fat: 28 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 36 g