Grilled Chicken & Roasted Pumpkin Bowl!

Grilled Chicken & Roasted Pumpkin Bowl Recipe

Ingredients:

For the Grilled Chicken:

• 2 boneless, skinless chicken breasts (or thighs for more tenderness)

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon paprika (or smoked paprika for extra flavor)

• 1 teaspoon dried oregano (or Italian seasoning)

• Salt and pepper to taste

• Juice of half a lemon (optional for extra zest)

For the Roasted Pumpkin:

• 2 cups of pumpkin (peeled and cubed, or use pre-cut pumpkin)

• 1 tablespoon olive oil

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg (optional)

• Salt and pepper to taste

For the Bowl:

• 1 cup cooked quinoa or brown rice (or your preferred whole grain)

• 1/2 cup mixed greens (such as spinach, arugula, or kale)

• 1/4 cup pomegranate seeds (optional for a sweet pop)

• 1/4 cup crumbled feta cheese or goat cheese (optional)

• 1 tablespoon pumpkin seeds (optional for crunch)

For the Dressing (optional):

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar or apple cider vinegar

• 1 teaspoon honey or maple syrup (optional for sweetness)

• Salt and pepper to taste

Instructions:

1. Marinate the Chicken:

• In a small bowl, mix olive oil, garlic powder, paprika, oregano, salt, pepper, and lemon juice (if using).

• Rub the marinade all over the chicken breasts. Let it marinate for at least 15-30 minutes (or longer in the fridge if you have time).

2. Roast the Pumpkin:

• Preheat your oven to 400°F (200°C).

• Peel and cube the pumpkin (or use pre-cut pumpkin). Toss the pumpkin cubes in olive oil, ground cinnamon, nutmeg (if using), salt, and pepper.

• Spread the pumpkin in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway through, until the pumpkin is tender and lightly caramelized.

3. Grill the Chicken:

• Preheat your grill or a grill pan over medium-high heat.

• Grill the chicken for 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F or 75°C).

• Let the chicken rest for a few minutes before slicing it into strips.

4. Assemble the Bowl:

• Start with a base of cooked quinoa or brown rice in each bowl.

• Add a handful of mixed greens (like spinach or kale) on top.

• Arrange the roasted pumpkin cubes and grilled chicken slices on top of the grains and greens.

• Sprinkle with pomegranate seeds, crumbled feta, and pumpkin seeds for added texture and flavor.

5. Make the Dressing (Optional):

• In a small bowl, whisk together olive oil, balsamic vinegar, honey (if using), salt, and pepper.

• Drizzle the dressing over the bowl just before serving, or serve it on the side.

Tips:

• You can prepare the roasted pumpkin and grilled chicken ahead of time for a quick, healthy meal during the week.

• Feel free to swap quinoa with brown rice, farro, or any other whole grain of your choice.

• If you’re looking for an extra boost of flavor, top the bowl with a few slices of avocado or a sprinkle of chili flakes for heat.

Nutritional Benefits:

• Grilled Chicken provides lean protein, helping to stabilize blood sugar levels.

• Roasted Pumpkin is rich in fiber, vitamin A, and antioxidants.

• Quinoa or Brown Rice offers complex carbs and fiber for sustained energy.

• Mixed Greens add vitamins and minerals, and Pomegranate Seeds give a burst of antioxidants and a touch of sweetness.

This Grilled Chicken & Roasted Pumpkin Bowl is an easy, flavorful, and balanced meal, perfect for a diabetes-friendly diet. It’s packed with protein, healthy fats, fiber, and complex carbohydrates, keeping you full and satisfied without causing blood sugar spikes. Enjoy!