Lemon Herb Grilled Chicken and Veggie Bowls

Indulge in the vibrant and nutritious Lemon Herb Grilled Chicken and Veggie Bowls, perfect for any occasion! This recipe features tender grilled chicken marinated in zesty lemon and fresh herbs, paired with an array of colorful grilled veggies. It’s not only delicious but also a great source of protein and fiber. Ideal for meal prep or family dinners, these bowls are a wholesome addition to your weekly menu that your taste buds will love!

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Ingredients

For the Chicken Marinade:

4 boneless, skinless chicken breasts

2 lemons (juiced and zested)

3 tablespoons olive oil

4 cloves garlic (minced)

1 tablespoon fresh rosemary (chopped)

1 tablespoon fresh thyme (chopped)

1 teaspoon salt

1/2 teaspoon black pepper

For the Veggies:

2 cups broccoli florets

1 cup cherry tomatoes (halved)

1 red bell pepper (sliced)

1 zucchini (sliced)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

For the Bowl:

2 cups cooked quinoa (or rice)

Fresh parsley (for garnish)

Lemon wedges (for serving)

Optional: Feta cheese (crumbled)

Instructions

Marinate the Chicken:

In a mixing bowl, combine lemon juice, lemon zest, olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Add chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes (ideally 2-4 hours for best flavor).

Prepare the Veggies:

In a separate bowl, toss broccoli, cherry tomatoes, bell pepper, and zucchini with olive oil, garlic powder, salt, and pepper until evenly coated.

Grill the Chicken:

Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and let any excess drip off. Grill chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once done, remove from the heat and let rest for a few minutes before slicing.

Grill the Veggies:

While the chicken is grilling, you can also grill the veggies in a grill basket or skewers for about 5-8 minutes until they're tender and slightly charred, stirring occasionally.

Assemble the Bowls:

In serving bowls, add a base of cooked quinoa (or rice), top it with slices of grilled chicken, and an array of grilled veggies.

Garnish and Serve:

Garnish with fresh parsley, serve with lemon wedges on the side, and sprinkle crumbled feta cheese on top if desired. Enjoy your delicious Lemon Herb Grilled Chicken and Veggie Bowls!

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings