Tag Archives: salad bowl

Roasted Chicken and Veggie Salad Bowl


I love warm salad bowls during wintertime (and yes, we finally have cold weather and I think it’s here to stay!) Whenever I think of them, I think of snowy days, a crackling fire, and roast turkey. Anyone else?

Just me? Ok, that’s cool…

Anyways, salad bowls are my favorite dinner: they’re SO, SO easy to whip up (basically just raid your fridge, put everything on the counter, and dinner is served) If you’re feeling snazzy,you might even roast some veggies.


I roasted veggies today. I was feeling snazzy.


And I was feeling extra snazzy, so I added some chicken for my meat-loving little brother. (When he asked me what was for dinner and I replied “salad,” the look of disgust and disappointment of his face was too much, so I added “with chicken.” Funny how quickly a face can light up…)

And that’s how this recipe was born. And I’m so glad it was because I just might be living off of this salad for the rest of winter– and my life. Roasted sweet potatoes, caramelized onions, and fresh avocados. Need I say more?


Yeah, didn’t think so.

Roasted Chicken and Veggie Salad Bowl
Prep time
Cook time
Total time
Serves: 2-4
  • 2 heads of lettuce, washed and chopped
  • 1 avocado, chopped
  • 1 tomato, washed and chopped
  • ½ lb chicken thighs
  • 1 medium sweet potato, chopped
  • 1 medium potato, chopped
  • 1 bell pepper, washed and sliced into strips
  • 1 onion, sliced into strips
  • ½ cup couscous, prepared according to package instructions
  • feta cheese
  • salt, pepper, smoked paprika
  • olive oil
  1. Preheat oven to 425F.
  2. Rub about 1tbsp each of salt, pepper, and smoked paprika onto the chicken thighs.
  3. Roast the onion, bell pepper, potatoes, and chicken in a greased pan for about 30 minutes (stir every 10-15 minutes).
  4. Enjoy on a bed of lettuce topped with the roasted veggies, avocado, tomato, couscous, feta cheese, and olive oil!