Mediterranean Chicken and Vegetable Rice Bowl

This Mediterranean Chicken and Vegetable Rice Bowl combines tender chicken, vibrant vegetables, and aromatic spices for a wholesome meal. The dish features a delightful blend of roasted potatoes, carrots, and bell peppers, served over a bed of fluffy rice, topped with a savory ginger-garlic sauce. It's a balanced meal that's both comforting and refreshing, perfect for any dinner table.

Ingredients:

• 2 chicken breasts, diced
• 2 cups potatoes, diced
• 1 cup carrots, sliced
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 cup rice (white or brown)
• 2 cups chicken or vegetable broth
• 1 can lentils, drained and rinsed
• 2 tablespoons tomato paste
• 1 packet brown onion soup mix
• Olive oil
• Salt and pepper to taste
• Fresh herbs (parsley or basil) for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the diced potatoes, carrots, red and yellow bell peppers, and onion with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.
3. While the vegetables are roasting, heat a large skillet over medium heat. Add a tablespoon of olive oil and sauté the garlic and ginger until fragrant, about 1 minute.
4. Add the diced chicken to the skillet, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.
5. Stir in the lentils, tomato paste, and brown onion soup mix. Add the cherry tomatoes and cook for an additional 3-5 minutes until everything is heated through.
6. Meanwhile, cook the rice according to package instructions, using chicken or vegetable broth for added flavor.
7. Once everything is ready, serve the roasted vegetables over the rice, topped with the chicken and lentil mixture. Garnish with fresh herbs.