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In the realm of healthy and delicious meals, Lemon Herb Grilled Chicken and Veggie Bowls shine as a perfect choice for any occasion. This dish not only tantalizes the taste buds with its vibrant flavors but also provides a nourishing balance of protein, vegetables, and whole grains. Whether you're looking for a quick weeknight dinner or a meal prep option for the week, these bowls are versatile and satisfying. In this article, we will delve into the recipe, explore the health benefits of the ingredients, and guide you through the process of creating these delightful bowls.

Lemon Herb Grilled Chicken and Veggie Bowls

Discover the vibrant flavors of Lemon Herb Grilled Chicken and Veggie Bowls—a perfect choice for healthy meals any day of the week! This dish features juicy grilled chicken marinated in zesty lemon and fresh herbs, accompanied by colorful, grilled vegetables over a base of quinoa or brown rice. Ideal for quick dinners or meal prepping, these bowls are packed with protein, fiber, and essential nutrients. Dive into this recipe and enjoy a delicious, nourishing bite!
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Ingredients
  

For the Chicken Marinade:

4 boneless, skinless chicken breasts

2 large lemons (juiced and zested)

3 tablespoons extra virgin olive oil

4 cloves garlic (minced)

1 tablespoon fresh rosemary (finely chopped)

1 tablespoon fresh thyme (finely chopped)

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

For the Veggies:

2 cups broccoli florets

1 cup cherry tomatoes (halved)

1 red bell pepper (sliced into strips)

1 medium zucchini (sliced into half-moons)

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

For the Bowl:

2 cups cooked quinoa (or brown rice)

Fresh parsley (chopped, for garnish)

Lemon wedges (for serving)

Optional: Crumbled feta cheese (for topping)

Instructions
 

Marinate the Chicken:

    In a large mixing bowl, whisk together the lemon juice, lemon zest, olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper. Add the chicken breasts to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes; for optimal flavor, marinate for 2-4 hours.

      Prepare the Veggies:

        In another mixing bowl, combine the broccoli florets, cherry tomatoes, bell pepper strips, and zucchini slices. Drizzle the olive oil over the vegetables, then sprinkle with garlic powder, sea salt, and black pepper. Toss everything together until the veggies are evenly coated with the seasoning.

          Grill the Chicken:

            Preheat your grill or grill pan to medium-high heat. Remove the marinated chicken from the refrigerator, letting any excess marinade drip off. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once grilled to perfection, transfer the chicken to a cutting board and allow to rest for a few minutes before slicing.

              Grill the Veggies:

                Simultaneously, grill the vegetables in a grill basket or on skewers for approximately 5-8 minutes, or until they are tender and have developed a slight char, stirring occasionally. Adjust time as needed based on your grill's heat.

                  Assemble the Bowls:

                    In each serving bowl, create a base of cooked quinoa (or brown rice). Top with generous slices of grilled chicken, followed by a colorful assortment of the grilled vegetables.

                      Garnish and Serve:

                        Finish your beautiful bowls with a sprinkle of freshly chopped parsley for a burst of color. Serve with lemon wedges on the side for extra zest, and if desired, add crumbled feta cheese on top for a creamy touch. Enjoy your delicious Lemon Herb Grilled Chicken and Veggie Bowls!

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