There’s something deeply satisfying about a bowl meal—it’s colorful, nourishing, and customizable, giving you a complete experience in every bite. These Low-Carb Veggie Chicken Salad Bowls are packed with vibrant roasted vegetables, crisp greens, juicy chicken breast, and a drizzle of savory dressing that ties everything together. They’re not only gorgeous to look at but also a nutrient-rich option that fits perfectly into a low-carb or balanced lifestyle. Whether you’re meal-prepping for the week or creating a quick family dinner, these bowls are a healthy comfort food you’ll want to make again and again.
What Is Low-Carb Veggie Chicken Salad Bowls
This dish is a hearty salad bowl layered with roasted seasonal vegetables, leafy greens, grilled chicken, crunchy toppings, and a flavorful dressing. Unlike traditional salads that can feel light, this one is designed to be a satisfying meal while staying low in carbohydrates. The base often includes kale or spinach, topped with roasted Brussels sprouts, butternut squash, shredded carrots, crisp apple slices, and pumpkin seeds. Grilled or roasted chicken breast is the star protein, making this salad both filling and wholesome.
Why You’ll Fall in Love with This Recipe
- Balanced Nutrition: High in protein, fiber-rich vegetables, and healthy fats while staying low in carbs.
- Beautiful & Seasonal: With fall veggies like squash and Brussels sprouts, it’s as pretty as it is delicious.
- Meal-Prep Friendly: Perfect for making ahead and enjoying throughout the week.
- Customizable: Switch up the veggies, toppings, or dressing to suit your taste.
- Guilt-Free Comfort: A wholesome, low-carb meal that still feels hearty and indulgent.
How Does It Taste?
Every forkful delivers a satisfying blend of flavors and textures. The chicken is juicy with a smoky grilled finish, the kale is hearty and earthy, while roasted Brussels sprouts bring a nutty caramelization. Butternut squash adds a subtle sweetness, balanced by the tangy crunch of fresh apple slices. Pumpkin seeds add a salty crunch, while the dressing—whether balsamic glaze, tahini, or a vinaigrette—ties everything together. It’s a perfect harmony of savory, sweet, and fresh.
Health & Ingredient Benefits
- Chicken Breast: Lean protein that supports muscle repair and keeps you full.
- Kale & Leafy Greens: Packed with fiber, antioxidants, and vitamins A, C, and K.
- Brussels Sprouts: High in fiber and Vitamin C, with powerful anti-inflammatory benefits.
- Butternut Squash: Adds natural sweetness and beta-carotene while still being lower in carbs than starchy sides.
- Pumpkin Seeds: A great source of magnesium, zinc, and plant-based protein.
- Apples: Provide crunch and natural sweetness with extra fiber.
- Homemade Dressing: Lets you control sugars and unhealthy additives.
Ingredients You’ll Need
- 2 boneless, skinless chicken breasts
- 3 cups kale (or spinach), stems removed
- 1 cup Brussels sprouts, halved
- 1 cup butternut squash, cubed
- 1 small apple, thinly sliced
- ½ cup shredded carrots
- ¼ cup pumpkin seeds (pepitas)
- 2 tbsp olive oil
- Salt & pepper to taste
- Dressing of choice (balsamic glaze, tahini, or vinaigrette)
Tools You’ll Need
- Large baking sheet
- Mixing bowls
- Sharp knife & cutting board
- Skillet or grill pan
- Tongs or spatula
- Salad bowls for serving
Optional Substitutions & Additions
- Protein: Swap chicken for salmon, shrimp, or tofu.
- Greens: Use arugula, spinach, or mixed greens instead of kale.
- Toppings: Add avocado, walnuts, or goat cheese for extra richness.
- Veggies: Substitute roasted cauliflower, zucchini, or eggplant.
- Dressing: Try honey mustard, lemon-tahini, or Greek yogurt ranch.
How to Make
- Prepare Vegetables: Preheat oven to 400°F (200°C). Toss Brussels sprouts and butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until golden and tender.
- Cook Chicken: Season chicken breasts with salt and pepper. Grill or sear in a skillet over medium-high heat for 6–7 minutes per side, or until cooked through. Let rest, then slice thinly.
- Prep Greens: Massage kale with a drizzle of olive oil and a pinch of salt to soften the leaves.
- Assemble Bowls: In each bowl, layer kale, roasted veggies, shredded carrots, apple slices, and pumpkin seeds. Top with sliced chicken.
- Dress & Serve: Drizzle with dressing of choice and enjoy warm or chilled.
What to Serve With
These bowls are complete meals on their own, but you can enhance them with:
- A side of cauliflower rice for extra volume
- A warm cup of bone broth
- Keto-friendly crackers or almond flour bread
- Herbal tea or sparkling water with lemon
Tips for Success
- Massage Kale: Helps break down its toughness and makes it more enjoyable.
- Rest the Chicken: Slicing too soon causes juices to run out—let it rest for 5 minutes.
- Batch Roast Veggies: Make extra roasted vegetables to use in multiple meals.
- Keep Apples Fresh: Toss slices with a little lemon juice to prevent browning.
- Choose Thick Dressing: A glaze or creamy dressing clings better than watery ones.
Common Mistakes to Avoid
- Overcrowding Veggies: Leads to steaming instead of roasting—spread them out.
- Undercooking Chicken: Use a meat thermometer (165°F) for perfectly cooked chicken.
- Skipping Seasoning: Roasted veggies need salt to bring out their natural flavors.
- Too Much Dressing: Overdressing can weigh down the salad—drizzle lightly.
How to Store & Reheat
- Refrigerator: Store assembled bowls (without dressing) for up to 3 days.
- Meal Prep Tip: Keep chicken, veggies, and greens in separate containers for freshness.
- Reheat: Warm chicken and roasted veggies in a skillet or microwave before assembling.
- Dressing: Store separately and add just before serving.
Frequently Asked Questions
Can I make this dairy-free?
Yes! Skip the cheese toppings or creamy dressings and stick to vinaigrettes.
Is it keto-friendly?
Yes—with portion control on butternut squash and apples, it can fit a keto plan.
Can I meal prep these bowls?
Absolutely. Roast a big batch of veggies, cook chicken, and assemble bowls for grab-and-go meals.
Can I use rotisserie chicken?
Yes—rotisserie chicken makes this recipe even quicker.
Nutritional Info (approximate per serving)
- Calories: 390
- Protein: 32g
- Fat: 18g
- Carbohydrates: 20g
- Fiber: 6g
- Sugar: 8g
- Net Carbs: 14g
Conclusion
These Low-Carb Veggie Chicken Salad Bowls are everything you want in a healthy meal: fresh, colorful, filling, and nutrient-packed. With a balance of protein, fiber, and healthy fats, they keep you satisfied without weighing you down. Whether you’re living low-carb, meal prepping for the week, or simply craving a wholesome dinner, these bowls are sure to become a favorite in your rotation.
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Low-Carb Veggie Chicken Salad Bowls: A Wholesome & Flavorful Meal
- Total Time: 40 minutes
- Yield: 2 bowls 1x
Description
A wholesome, low-carb salad bowl with grilled chicken, roasted vegetables, kale, apples, and pumpkin seeds, drizzled with a flavorful dressing. Perfect for meal prep or a healthy dinner.
Ingredients
2 boneless, skinless chicken breasts
3 cups kale (or spinach), stems removed
1 cup Brussels sprouts, halved
1 cup butternut squash, cubed
1 small apple, thinly sliced
½ cup shredded carrots
¼ cup pumpkin seeds (pepitas)
2 tbsp olive oil
Salt and pepper to taste
Dressing of choice (balsamic glaze, tahini, or vinaigrette)
Instructions
1. Preheat oven to 400°F (200°C). Toss Brussels sprouts and butternut squash with olive oil, salt, and pepper. Roast 20–25 minutes.
2. Season chicken with salt and pepper. Grill or sear in skillet 6–7 minutes per side, until cooked through. Let rest, then slice.
3. Massage kale with olive oil and salt to soften.
4. Assemble bowls with kale, roasted veggies, carrots, apple slices, and pumpkin seeds.
5. Top with sliced chicken and drizzle with dressing before serving.
Notes
Massage kale before serving for a softer texture.
Toss apple slices in lemon juice to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: lunch
Keywords: low-carb chicken salad, veggie salad bowl, healthy meal prep, roasted veggie chicken bowl, keto-friendly salad
