Name: Lemon Herb Grilled Chicken & Veggie Bowl
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 8 oz each); 1 medium zucchini, sliced into half-moons; 1 red bell pepper, cut into strips; 1 cup cooked quinoa; 2 tbsp olive oil; 1 lemon (zest and juice); 2 garlic cloves, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp chopped fresh parsley

Lemon Herb Grilled Chicken & Veggie Bowl

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This Lemon Herb Grilled Chicken & Veggie Bowl hits all the marks for a protein-forward, weight loss-friendly meal, especially on a stormy Oklahoma night. By salting the chicken early and using fresh lemon juice, the dish achieves a beautifully balanced flavor—bright, savory, and satisfying without heaviness. Grilling the vegetables adds smoky depth and a tender-crisp texture, while quinoa provides fiber and a subtle nutty base. It’s a dish that feels both wholesome and vibrant, perfect for real-food nourishment that will keep you fueled and on track with your goals.

Ingredients

Instructions

Pat chicken breasts dry and season with salt and pepper on both sides. In a bowl, mix 1 tbsp olive oil, lemon zest, half the lemon juice, garlic, and oregano. Coat chicken with marinade and let sit for at least 10 minutes.
Heat grill pan or skillet over medium-high heat. Brush zucchini and bell pepper with remaining olive oil and season with salt and pepper.
Grill chicken for 5-6 minutes per side, until fully cooked and juices run clear. Let rest 5 minutes, then slice.
While chicken rests, grill zucchini and bell pepper for 2-3 minutes per side until charred and tender.
To assemble: Divide quinoa into bowls. Top with grilled veggies and sliced chicken. Drizzle remaining lemon juice over bowls and sprinkle with parsley. Adjust salt and acid to taste before serving.