Description
These Summer Lemon Herb Chicken & Veggie Bowls are the perfect balance of vibrant flavors and nutrition! Featuring tender grilled chicken marinated in a zesty herb blend, colorful roasted vegetables, and your choice of quinoa or greens as a base. Ideal for meal prep or a refreshing summer dinner that’s both satisfying and light.
Ingredients
Scale
For the Chicken Marinade:
- 2 lbs boneless skinless chicken breasts (thin sliced or pounded)
- Juice of 2 lemons
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- Salt & black pepper to taste
For the Veggie Mix:
- 2 zucchinis, sliced into half moons
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt, pepper, garlic powder to taste
Optional Add-ins:
- Cooked quinoa, couscous, or brown rice
- Crumbled feta cheese
- Fresh arugula or baby spinach
Instructions
- Marinate the Chicken: In a large bowl or zip-top bag, mix together lemon juice, olive oil, vinegar, mustard, garlic, herbs, salt and pepper. Add in the chicken and toss to coat. Seal it up and let it sit in the fridge for at least 30 minutes — overnight is even better if you’ve got the time.
- Roast the Veggies: Preheat your oven to 425°F. Toss all your chopped veggies with olive oil and seasonings right on a baking sheet. Roast for about 20-25 minutes, flipping once halfway through, until they’re tender and just a little charred on the edges. That’s flavor, baby!
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook your marinated chicken about 5-6 minutes per side, or until cooked through with a nice golden crust. Let it rest a few minutes, then slice it up.
- Assemble Your Bowls: In your meal prep containers, layer a scoop of quinoa or greens, add those roasted veggies, then top with sliced chicken. Sprinkle on some feta if you’re feelin’ fancy. Drizzle with a lil’ extra lemon or even a dollop of tzatziki if you got it.
Notes
- For meal prep: Store in airtight containers in the refrigerator for up to 4 days.
- The vegetables can be customized based on what’s in season – try asparagus in spring or butternut squash in fall.
- For a lower-carb option, use all greens instead of quinoa as your base.
- The chicken can also be cooked on an outdoor grill for extra smoky flavor.
- To make this dairy-free, omit the feta cheese or substitute with avocado.
- Prep Time: 15 minutes + 30 minutes marinating time
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling/Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 5g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 85mg
Keywords: summer lemon herb chicken, chicken veggie bowls, healthy meal prep, mediterranean chicken bowl, lemon herb marinade, roasted vegetable bowl, protein meal prep, quinoa chicken bowl, summer meal prep