Roasted Garlic Lemon Herb Chicken Bowl
A fresh and hearty roasted chicken bowl with lemon garlic flavor, fluffy quinoa, and seasonal vegetables. Perfect for meal prep or a healthy weeknight dinner.
Instructions
Preheat oven to 400°F (200°C).
In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and black pepper.
Place chicken breasts on a lined baking sheet and brush generously with the lemon herb mixture.
Roast for 25–30 minutes or until internal temperature reaches 165°F.
While the chicken cooks, prepare quinoa according to package instructions.
Roast zucchini and bell peppers tossed in olive oil and salt for 15–20 minutes.
Slice the cooked chicken.
Assemble bowls with quinoa, roasted vegetables, sliced chicken, and a squeeze of fresh lemon.
Steps
- Preheat oven.
- Mix marinade.
- Season chicken.
- Roast chicken.
- Cook quinoa.
- Roast vegetables.
- Slice chicken.
- Assemble bowls.
Ingredients
- 1 Garlic
- 1 Ounce Thyme
- 1 Each Tomato
Recipe Info
Difficulty
Easy
Servings
4
Yield
4 bowls
Prep
15m
Cook
35m
Total
50m
Cuisine
Mediterranean
Course
Dinner