Chicken And Root Vegetable Bowl



DSC_0031There’s no reason for healthy eating to be complicated. And there’s no reason for healthy eating to be bland, boring or well, blah.

Healthy eating should mean real food, eaten in balance and bursting with flavour.

Which is why I am bubbling with excitement today to share with you the first episode of the #BalancedBowls series,  a recipe series on how to build balanced bowls at home.

Give it a watch, give the recipe (below) a try and keep me posted on all your bowl  building via Instagram by using the hashtag #balancedbowls.

Wish you happy viewing and healthy cooking!



Saucy chicken and root vegetable bowl

For the root vegetables 

  • 1 medium sized sweet potato, diced
  • 3 russet potatoes, diced
  • 1 carrot, chopped
  • 1 parsnip, chopped (in total 3 lbs of root veggies of choice)
  • 1 small onion, chopped
  • 3 garlic cloves
  • 1.5 tbsp Olive oil
  • 2 sprigs fresh rosemary
  • Sea salt
  • Freshly cracked black pepper
  • 3 handfuls baby spinach


  1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
  2. Spread the vegetables evenly on the baking sheet. Drizzle with olive oil to coat. Add the rosemary, sprinkle evenly with salt and pepper. Toss to coat.
  3. Bake until tender, about 35-40 minutes.
  4. Remove from the oven, add spinach and toss to wilt. Set aside. Meanwhile, get started on your chicken.


For the chicken 

  • 1.5 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon coarse salt
  • 1/2 teaspoon black pepper
  • 8 boneless, skinless chicken thighs, trimmed of excess fat
  • 1 tablespoon olive oil, divided
  • 3 garlic gloves, minced
  • 1 small onion, finely diced
  • 1 lemon, juiced
  • 1 cup chicken broth
  • 14 oz can diced tomatoes (398 ml)
  • 1/2 cup green olives, pitted and halved
  • 3 Sprigs fresh rosemary
  • Fresh parsley, chopped for garnish



  1. In a large bowl, combine paprika, oregano, salt and pepper. Add the chicken thighs and coat well in the spice mixture.
  2. In a large dutch oven over medium heat, heat 1/2 tablespoon olive oil. Lay the chicken thighs in the bottom of the pan. Sear until browned on both sides, about 3-4 minutes. Transfer to a plate.
  3. Add the remaining 1/2 tablespoon of olive oil along with the garlic, onions and lemon juice and sauté for 3 minutes. Return the chicken to the pan along with the broth, diced tomato, olives, rosemary and a pinch of salt and pepper.
  4. Cover and let simmer until the chicken is cooked through, another 20-25 minutes.
  5. Remove from the heat, taste to adjust seasoning, garnish with fresh parsley and serve with roasted root vegetables and wilted spinach.




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