Herb-Roasted Chicken and Vegetable Bowl with Avocado

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A make-ahead meal prep favorite featuring roasted chicken and seasonal vegetables, topped with creamy avocado. This Mediterranean-inspired Whole30 recipe, ready in about 50 minutes, pairs chicken thighs, broccoli, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 4 Mediterranean cuisine 320 cal/serving

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Ingredients

1 lb, boneless skinless chicken thighs
2 cups, chopped into florets broccoli
1, thinly sliced bell pepper
2 tbsp olive oil
1 tsp dried rosemary
1/2 tsp garlic powder
1, sliced avocado
1/2 tsp sea salt

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Instructions

Step 1: Preheat oven to 425°F. Toss chicken thighs, broccoli, and bell pepper with 1 tbsp olive oil, rosemary, garlic powder, and sea salt.
Step 2: Spread mixture on a parchment-lined baking sheet in a single layer. Roast for 25 minutes until chicken is cooked through and vegetables are tender-crisp.
Step 3: Divide roasted mixture between bowls, top with avocado slices, and drizzle with remaining 1 tbsp olive oil just before serving.