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Lemon Garlic Chicken Bowl

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A light and bright meal prep bowl featuring tender marinated chicken, sautéed veggies, and quinoa or rice, perfect for quick weeknight dinners.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 6–8 oz each)
  • 2 tablespoons olive oil (plus a little extra for the pan if needed)
  • 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
  • Juice of 1 lemon (about 2–3 tablespoons)
  • Salt and pepper to taste
  • 1 cup broccoli florets (fresh or thawed from frozen)
  • 1 cup bell peppers, sliced (any color)
  • 1 cup cooked quinoa or rice (white, brown, or cauliflower rice for low-carb)
  • Fresh parsley, chopped, for garnish

Instructions

  1. In a medium bowl, whisk together olive oil, minced garlic, lemon juice, and a pinch of salt and pepper.
  2. Add the chicken breasts, turning to coat. Cover and refrigerate for at least 30 minutes.
  3. Preheat a skillet over medium-high heat. Add olive oil if the pan looks dry, then arrange the chicken in the skillet.
  4. Sear for about 6–7 minutes per side, until the internal temperature reaches 165°F (74°C).
  5. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
  6. Add broccoli and bell peppers to the same skillet, sautéing until tender, about 5–6 minutes.
  7. To assemble, place 1 cup cooked quinoa or rice in a bowl and top with sliced chicken and sautéed vegetables. Garnish with fresh parsley.

Notes

For a different flavor profile, swap lemon for lime, or use boneless thighs instead of breasts. Adjust cooking times accordingly.

Find it online: https://www.mealbreeze.com/lemon-garlic-chicken-bowl/