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Colorful Chicken Veggie Plate with Carrot Rice & Salad

Colorful Chicken Veggie Plate with Carrot Rice & Salad
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Colorful Chicken Veggie Plate with Carrot Rice & Salad is a delightful, nutritious meal perfect for any occasion. This vibrant dish features juicy, seasoned chicken paired with fluffy carrot rice, golden roasted zucchini, garlicky sautéed greens, and a refreshing cucumber-tomato salad. Not only is it visually stunning, but it’s also packed with essential nutrients from fresh vegetables and lean protein, making it both satisfying and healthy. Whether you’re preparing a family dinner or a quick lunch for yourself, this recipe is easy to customize with your favorite ingredients. Dive into this colorful plate of goodness that is sure to become a staple in your meal rotation.

Ingredients

Scale
  • 1 chicken breast, cubed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt & pepper to taste
  • 1 cup rice (white or brown)
  • 1 small carrot, diced
  • 1 tbsp onion, finely chopped
  • Salt to taste
  • 1 tsp olive oil or butter
  • 1 small zucchini, sliced
  • 1 tsp olive oil
  • Pinch of oregano
  • 1 cup spinach or kale, chopped
  • 1 tsp olive oil
  • 1 garlic clove, minced
  • Salt to taste
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1 handful lettuce or arugula
  • 1 tsp olive oil
  • 1 tsp vinegar or lemon juice
  • Salt & pepper

Instructions

  1. Sauté onion in olive oil until translucent. Add diced carrots, then stir in rinsed rice. Pour in water and season with salt. Simmer until rice is fluffy and carrots are tender.
  2. Toss cubed chicken in olive oil, smoked paprika, garlic powder, salt, and pepper. Sauté in a hot skillet over medium-high heat until golden brown and cooked through (about 6-8 minutes).
  3. In a bowl, toss sliced zucchini with olive oil and seasonings. Spread on a baking sheet and roast at 200°C (400°F) for 15-18 minutes, flipping halfway through for even cooking.
  4. In a hot pan with olive oil, cook minced garlic for about 30 seconds until fragrant. Toss in chopped greens with salt and sauté until wilted (about 2-3 minutes).
  5. Combine halved cherry tomatoes, sliced cucumber, and lettuce (or arugula) in a bowl. Dress with olive oil, vinegar or lemon juice, then season with salt and pepper.
  6. Arrange everything beautifully on a plate.

Nutrition

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