Light, bright, and full of flavor, this Lemon Herb Chicken & Roasted Veggie Bowl pairs juicy chicken with roasted low-carb veggies.
Lemon Herb Chicken & Roasted Veggie Bowl
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Ingredients
1 ½ 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 25–30 minutes or until fully cooked.
- On a separate baking sheet, toss broccoli, bell pepper, and zucchini with olive oil, salt, and pepper. Roast 20–25 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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