21 Keto Bowl Recipes for Easy Low Carb Dinners You’ll Actually Look Forward To

By
Derek Jacobson
·

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Lemon Herb Chicken & Roasted Veggie Bowl

A roasted veggie bowl with lemon-herb chicken thighs, broccoli, zucchini, bell peppers, and cauliflower rice, all arranged in a white bowl on a white countertop with grey and gold veining.
Lemon Herb Chicken & Roasted Veggie Bowl
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Lemon Herb Chicken & Roasted Veggie Bowl

Recipe by Derek Jacobson
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Ingredients

  • 1 1/2 lbs boneless, skinless chicken thighs

  • 2 tbsp olive oil

  • Juice and zest of 1 lemon

  • 1 tsp dried oregano

  • ½ tsp garlic powder

  • 2 cups broccoli florets

  • 1 red bell pepper, chopped

  • 1 zucchini, sliced

  • 4 cups riced cauliflower

Directions

  • Marinate chicken in olive oil, lemon juice/zest, oregano, and garlic powder for at least 20 minutes.
  • Roast chicken at 400°F for 25 to 30 minutes or until fully cooked.
  • On a separate baking sheet, toss broccoli, bell pepper, and zucchini with olive oil, salt, and pepper. Roast 20 to 25 minutes until tender.
  • Serve chicken and veggies over cauliflower rice. Drizzle any pan juices over top.

Notes

    Add crumbled feta or a lemon garlic aioli drizzle for extra flavor.
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19 of 21

21 Keto Bowl Recipes for Easy Low Carb Dinners You’ll Actually Look Forward To

Lemon Herb Chicken & Roasted Veggie Bowl

A roasted veggie bowl with lemon-herb chicken thighs, broccoli, zucchini, bell peppers, and cauliflower rice, all arranged in a white bowl on a white countertop with grey and gold veining.
Lemon Herb Chicken & Roasted Veggie Bowl
Pin
Print

Lemon Herb Chicken & Roasted Veggie Bowl

Recipe by Derek Jacobson
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 1/2 lbs boneless, skinless chicken thighs

  • 2 tbsp olive oil

  • Juice and zest of 1 lemon

  • 1 tsp dried oregano

  • ½ tsp garlic powder

  • 2 cups broccoli florets

  • 1 red bell pepper, chopped

  • 1 zucchini, sliced

  • 4 cups riced cauliflower

Directions

  • Marinate chicken in olive oil, lemon juice/zest, oregano, and garlic powder for at least 20 minutes.
  • Roast chicken at 400°F for 25 to 30 minutes or until fully cooked.
  • On a separate baking sheet, toss broccoli, bell pepper, and zucchini with olive oil, salt, and pepper. Roast 20 to 25 minutes until tender.
  • Serve chicken and veggies over cauliflower rice. Drizzle any pan juices over top.

Notes

    Add crumbled feta or a lemon garlic aioli drizzle for extra flavor.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest