Roasted Chicken Plate with Carrot Salad, Broccoli & Boiled Eggs 🥚✨

 

This bowl is giving cozy-home-cooking vibes — juicy

roasted chicken, caramelized potatoes, crisp broccoli,

and a bright shredded carrot salad that balances

everything out. Protein-packed, colorful, and ridiculously

filling. A simple everyday meal that always hits.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

1 roasted chicken leg or thigh

1 cup roasted potato wedges

1 cup steamed broccoli

1 hard-boiled egg, sliced

1 cup shredded carrot

1 tbsp corn (optional, pictured)

1 tsp olive oil

Salt, pepper, garlic powder

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

Roast chicken & potatoes: Season with salt, pepper,

garlic powder, and bake at 425°F until golden and

cooked through.

Steam broccoli until bright and tender-crisp.

Prep carrot salad: Toss shredded carrots with a little oil,

salt, pepper, and corn.

Boil the eggs: Cook 8–10 minutes for firm yolks, cool and

slice.

Assemble the plate: Arrange chicken, potato wedges,

carrot salad, broccoli, and eggs in sections. Serve warm