Name: Herbed Chicken & Roasted Veggie Bowls (No Onions, No Tomatoes)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/4 lbs boneless, skinless chicken breasts (cut into 1-inch pieces); 2 medium zucchini, sliced into half-moons; 2 medium carrots, peeled and sliced into coins; 1 red bell pepper, cut into strips; 1 cup cremini or white mushrooms, quartered; 2 tbsp olive oil, divided; 2 tsp garlic powder; 1 tsp dried thyme; 1 tsp dried oregano; 1 lemon (zest and juice); Salt and freshly ground black pepper, to taste; 1/2 cup cooked quinoa (per serving, 2 cups total); 1/4 cup fresh parsley, chopped

Herbed Chicken & Roasted Veggie Bowls (No Onions, No Tomatoes)

SavoryApple5093

This Herbed Chicken & Roasted Veggie Bowl is the ultimate American comfort food reimagined for energy and weight loss. Lean chicken breast and vibrant, in-season California vegetables get roasted for a caramelized, hearty flavor—no onions or tomatoes needed. A generous splash of lemon juice at the finish wakes up the dish, making it bright and satisfying, not heavy. Fluffy quinoa adds a protein boost and keeps you full, while fresh herbs bring a pop of color and freshness. This simple, one-pan meal is perfect for meal prep, family dinners, or anyone looking to eat well and feel great!

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Toss zucchini, carrots, bell pepper, and mushrooms with 1 tbsp olive oil, half the garlic powder, thyme, oregano, lemon zest, salt, and pepper. Spread evenly on the baking sheet.
Roast veggies for 15 minutes. Meanwhile, toss chicken with remaining olive oil, garlic powder, salt, and pepper.
After 15 minutes, nestle chicken pieces among the partially roasted veggies. Return to oven and roast for 13-15 more minutes, until chicken is cooked through and veggies are tender and golden.
While roasting, cook quinoa according to package directions (if not already pre-cooked). Fluff and keep warm.
Remove veggies and chicken from oven. Immediately drizzle with lemon juice and half the chopped parsley. Toss gently to combine and brighten flavors.
To serve: Spoon 1/2 cup quinoa into each bowl. Top with roasted chicken and veggies. Sprinkle with remaining parsley and add extra lemon if desired. Serve warm.