Ingredients:

For the Chicken:

2 boneless, skinless chicken breasts

1 garlic clove, minced

1 tbsp olive oil

Salt and black pepper, to taste

1 tsp dried herbs (e.g., thyme or Italian blend)

Optional: drizzle of honey mustard or lemon herb dressing

For the Potatoes:

2 medium yellow potatoes, cubed

1 tbsp olive oil

½ tsp dried parsley or oregano

Salt and pepper, to taste

For the Veggies:

1½ cups broccoli florets

½ cucumber, sliced

1–2 medium tomatoes, sliced

½ cup chopped lettuce

Instructions:

Roast the Potatoes:

Preheat oven to 200°C (390°F). Toss cubed potatoes with olive oil, herbs, salt, and pepper. Roast for 25–30 minutes until golden and crisp.

Cook the Chicken:

Rub chicken with garlic, olive oil, salt, pepper, and herbs. Grill or sear in a hot pan for 5–6 minutes per side until fully cooked and nicely charred. Let rest, then slice.

Steam the Broccoli:

Steam broccoli florets for 4–5 minutes until just tender. Season lightly with salt and pepper.

Prepare the Salad:

Arrange sliced cucumber, tomato, and lettuce on the side of the bowl or plate.

Assemble the Bowl:

Place grilled chicken slices at the center. Add roasted potatoes, steamed broccoli, and fresh veggies around. Optionally, drizzle chicken with a little dressing.

Tips & Variations:

Swap potatoes for sweet potatoes or quinoa.

Add feta or olives for Mediterranean flair.

Use yogurt-based sauce or vinaigrette instead of mustard