High-Protein Chicken & Veggie Bowl
Grilled chicken, roasted vegetables and a grain base — the everyday template most clients end up eating five nights a week.
Per serving
480kcal
Calories
45g
Protein
40g
Carbs
14g
Fat
9g
Fibre
Approximate values from standard ingredient data, for general education. Your coaching portions are personalised to your targets.
Makes 1
- 180g chicken breast, sliced
- 1 cup cooked brown rice or quinoa
- 1 cup mixed vegetables (broccoli, peppers, courgette)
- 1 tsp olive oil
- 1 tsp paprika, ½ tsp garlic powder, salt, pepper
- Juice of ½ lemon
- 1 tbsp Greek yogurt or light mayo (optional sauce)
Coach's tip
Cook double the chicken and roast a tray of vegetables on Sunday — then this bowl takes four minutes on a weeknight.
How to make it
- 01
Toss the chicken in olive oil, paprika, garlic powder, salt and pepper.
- 02
Heat a pan over medium-high and cook the chicken 5–6 minutes until golden and cooked through.
- 03
Add the vegetables to the same pan with a splash of water; cook 4–5 minutes so they stay a little crunchy.
- 04
Build the bowl: grains first, then vegetables, then chicken.
- 05
Finish with lemon juice and the yogurt sauce if you want it creamier.
Why it works
Big protein, big volume, one pan. It keeps you full in a deficit and hits 45g protein without a protein shake.
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Eat well. Feel well. Live well.
No guilt, no extreme diets, no unnecessary restriction — just a structure that fits your life and food you enjoy eating.