This bowl is giving cozy-home-cooking vibes — juicy roasted chicken, caramelized potatoes, crisp broccoli, and a bright shredded carrot salad that balances everything out. Protein-packed, colorful, and ridiculously filling. A simple everyday meal that always hits.
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
1 roasted chicken leg or thigh
1 cup roasted potato wedges
1 cup steamed broccoli
1 hard-boiled egg, sliced
1 cup shredded carrot
1 tbsp corn (optional, pictured)
1 tsp olive oil
Salt, pepper, garlic powder
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
Roast chicken & potatoes: Season with salt, pepper, garlic powder, and bake at 425°F until golden and cooked through.
Steam broccoli until bright and tender-crisp.
Prep carrot salad: Toss shredded carrots with a little oil, salt, pepper, and corn.
Boil the eggs: Cook 8–10 minutes for firm yolks, cool and slice.
Assemble the plate: Arrange chicken, potato wedges, carrot salad, broccoli, and eggs in sections. Serve warm!