Chicken Veggie Bowl

Directions

1. Combine the chicken seasoning ingredients into a small bowl.
2. Coat chicken breasts with the seasoning and set aside for at least 20 minutes.
3. Create the Pico de Gallo and set aside.
4. Cook white or brown rice, according to the instructions on the rice’s packaging.
5. Preheat Oven to 425 degrees F.
6. Slice broccoli and cauliflower heads in half and cut the florets off.
7. Cut ½ sweet potato into cubs (optional)
8. Coat the broccoli, cauliflower (and optional sweet potato) with 2 tablespoons of oil and ¼ teaspoon of salt in a large bowl.
9. Place vegetables cut-side down on a baking sheet and roast in the oven until the stems are tender and browned. About 25-30 minutes.
10. While the vegetables are in the oven, coat a skillet with cooking oil and cook the chicken breasts until blackened and at an internal temperature of 165 degrees.
11. Let the chicken rest for 5 minutes and dice.
12. Create the vinaigrette by combining the lemon zest, lemon juice, garlic, pepper, and the remaining 1/8 teaspoon of salt in a small bowl. Slowly whisk in the remaining 2 tablespoons of oil.
13. Once the roasted vegetables are done, drizzle the vinaigrette over the vegetable mix.
14. Plate the rice, veggies, chicken and top with Pico de Gallo. Then serve.