Lemon Pepper Chicken Bowls with Roasted Veggies
Lemon Pepper Chicken Bowls with Roasted Veggies are a vibrant and delicious dish that transforms simple ingredients into a culinary masterpiece. Juicy chicken marinated in zesty lemon and pepper is paired with colorful roasted vegetables, creating a meal that’s not only visually appealing but also bursting with flavor. Perfect for weeknight dinners or entertaining guests, this recipe is sure to impress everyone at your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 4 cloves garlic, minced
- 1/2 cup freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 cups mixed vegetables (bell peppers, broccoli, zucchini)
- Fresh parsley for garnish (optional)
- Zest of 1 lemon
- 1 tbsp honey (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix olive oil, lemon juice, garlic, salt, and pepper. Coat the chicken breasts thoroughly.
- Chop your vegetables into bite-sized pieces and toss with olive oil, salt, and pepper.
- Spread chicken and vegetables on a baking sheet. Roast in the preheated oven for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C).
- If using the sauce, combine lemon zest and honey in a bowl.
- Slice cooked chicken over a bed of roasted veggies. Drizzle with sauce if desired and garnish with fresh parsley.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 490
- Sugar: 5g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 120mg
Keywords: - Feel free to swap out vegetables based on seasonal availability. - Add toppings like feta cheese or avocado for extra flavor and creaminess.