Description

A fresh and flavorful meal prep bowl featuring spicy chicken, roasted vegetables, crisp cabbage salad, and a creamy yogurt garlic sauce. Balanced, nourishing, and perfect for lunch or dinner.

Ingredients

For the Chicken:

10 oz (300 g) skinless, boneless chicken thighs, cut into bite-sized pieces

2 tablespoons paprika

1 teaspoon crushed red pepper flakes

2 tablespoons dill

1 garlic clove, minced

Salt and pepper, to taste

1 tablespoon olive oil

For the Cabbage Salad:

2 cups shredded cabbage

1 cup lettuce, chopped

2 tablespoons dill

1 garlic clove, minced

1 teaspoon vinegar

Salt and black pepper, to taste

2 tablespoons chopped olives

1 teaspoon olive oil

For the Yogurt Garlic Sauce:

½ cup yogurt

2 garlic cloves, minced

3 tablespoons dill

Salt, to taste

Additionally:

Spicy roasted vegetables (e.g., peppers, zucchini, and carrots)

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Instructions

Roast the Vegetables: Preheat oven to 400°F (200°C). Toss chopped vegetables with olive oil, salt, and spices. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly charred.
Cook the Chicken: Combine chicken with paprika, red pepper flakes, dill, garlic, olive oil, salt, and pepper. Heat a skillet over medium-high heat. Cook chicken covered for 3–4 minutes, then uncover and cook another 6–7 minutes until golden and fully cooked.
Make the Salad: In a bowl, massage shredded cabbage with vinegar and salt. Add lettuce, dill, garlic, olives, olive oil, and black pepper. Toss to combine.
Prepare the Yogurt Garlic Sauce: In a small bowl, whisk yogurt, garlic, dill, and salt until smooth. For dairy-free, use cashew or avocado dill sauce.
Assemble the Bowls: Start with a base of cabbage salad, top with spicy chicken and roasted vegetables, then drizzle with yogurt garlic sauce.
Serve: Garnish with extra dill or red pepper flakes and enjoy warm or cold.

Notes

Use chicken breast, shrimp, tofu, or chickpeas for variation.

Roast any veggies you have on hand—sweet potatoes, cauliflower, or eggplant work great.

Add grains like quinoa, couscous, or brown rice for a more filling meal.

Adjust spice level with more or less red pepper flakes or a dash of hot sauce.

For dairy-free, substitute yogurt sauce with a cashew or avocado-based version.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Grilled/Roasted
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 360
Sugar: 6 g
Sodium: 480 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 4 g
Protein: 32 g
Cholesterol: 95 mg