Creamy Tuscan Chicken Bowl Recipe With Roasted Zucchini & Gremolata (30 Minutes) by Donna John

Bowls are becoming a favorite in my house. Why? Well, to be honest, it's not just because they're usually quick, easy and delicious, but you can easily eat them on the couch while watching that sports game or favorite series on TV. Nothing wrong with that!

This is one of my latest bowl recipes that's full of those Tuscan flavors we love. This creamy chicken and rice bowl not only has juicy chicken in a creamy Tuscan-flavored sauce, but roasted zucchini and a fresh, lemony gremolata on top. Bowl perfection, I'd say. Plus it is high in fiber and high in protein! Read about the health benefits of fiber and the health benefits of protein.

Photo credit (all photos): Donna John

To make this easy Italian-inspired chicken recipe you will need to grab the following ingredients: fresh zucchini (read about the health benefits of zucchini), olive oil, fresh parsley, a lemon for juicing and zesting, garlic, ground chicken, Tuscan seasoning, flour, chicken stock concentrate (I used Better Than Bouillon) and evaporated milk. The ingredients cook up in about 20 minutes (you're cooking the chicken while the zucchini roasts in the oven).

Cooking Tip: If you don't like gremolata, don't use it! My husband enjoyed his without the gremolata on top.

Variation: You could use ground chicken instead of chopped chicken breast.

Serve these flavorful, tasty chicken bowls for a lunch or dinner. I didn't even add a side dish because everything was in that bowl (protein, grain, vegetable).

Cuisine: American / Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2

Ingredients

Zucchini

• 2 zucchini, cut into half moons
• 1 teaspoon olive oil

Gremolata

• 1/4 cup chopped fresh parsley
• zest of 1 lemon
• 1 teaspoon lemon juice
• 1 - 2 cloves garlic, minced
• 2 teaspoons olive oil

Chicken

• 2 small chicken breasts, chopped
• 2 - 3 cloves garlic, minced
• 1 tablespoon Tuscan seasoning (or to taste)
• 3 teaspoons flour (or gluten-free flour)
• 2 teaspoons chicken stock concentrate  
• 1/2 cup evaporated milk

For Serving

• 2 cups cooked rice

Here's how to make it: 

1. Cook rice according to package directions for two servings.
   
2. Put the zucchini onto a baking sheet. Season with salt and black pepper. Drizzle with the olive oil. Bake in a preheated 425-degree F oven until lightly browned, about 15 minutes.
   
3. Combine all the gremolata ingredients in a small bowl. Stir. Season with salt and black pepper. Set aside.
   
4. While the rice and zucchini cook, put the chicken, Tuscan seasoning and garlic into a skillet. Season with black pepper, to taste. (If you can't find Tuscan seasoning, use dried Italian seasoning or your favorite Mediterranean or Greek blend.)
   
5. Cook until chicken is cooked through, about 4 minutes.
   
6. Sprinkle in the flour and cook, stirring, for about 1 minute.
   
7. Pour in the milk. Add the chicken stock concentrate.
   
8. Cook until sauce starts to slightly thicken up, about 2 minutes.
   
9. To assemble, divide the rice between two bowls. Top with the roasted zucchini, chicken mixture and finally some of the gremolata. Store any leftovers in an airtight container in the fridge for up to three days. This recipe can easily be doubled for four servings.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.