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Greek Roasted Veg & Chicken Bowl with Maple Honey

A delightful dish that combines tender chicken, fresh vegetables, and a honey-maple glaze for a satisfying and nutritious meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 380
Ingredients Method Notes

Ingredients
  

For the chicken and vegetables
  • 2 pieces boneless, skinless chicken breasts, cut into cubes
  • 2 cups zucchini, sliced
  • 1 piece red bell pepper, chopped
  • 1 cup cherry tomatoes
  • 1/2 piece red onion, sliced
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
For the glaze and serving
  • 2 tablespoons honey
  • 1 tablespoon maple syrup
  • 1 tablespoon lemon juice
  • 1/2 cup cooked rice or quinoa
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley

Method
 

Preparation & Roasting
  1. Preheat your oven to 400°F (200°C).
  2. On a large baking sheet, combine the cubed chicken, sliced zucchini, chopped red bell pepper, cherry tomatoes, and sliced red onion.
  3. Drizzle with olive oil and sprinkle with dried oregano, paprika, garlic powder, salt, and black pepper. Toss everything well to coat evenly.
  4. Roast in the oven for 20–25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.
Glazing & Serving
  1. In a small bowl, whisk together the honey, maple syrup, and lemon juice.
  2. Remove the tray from the oven and drizzle the honey-maple mixture over the roasted chicken and vegetables. Toss gently to coat.
  3. Serve over your choice of cooked rice or quinoa, then top with crumbled feta cheese and fresh parsley for a beautiful and delicious finish!

Notes

Store leftovers in airtight containers in the refrigerator for up to 3–4 days. Reheat thoroughly before serving. For long-term storage, consider freezing the cooked chicken and veggies for up to 2 months.