Name: Italian Lemon Herb Chicken & White Bean Power Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lbs boneless, skinless chicken breasts; 2 (15 oz) cans cannellini beans, drained and rinsed; 1 pint cherry tomatoes, halved; 2 medium zucchini, sliced into half-moons; 1 large red onion, cut into wedges; 1/4 cup pitted Kalamata olives, halved; 2 tbsp capers, drained; 3 tbsp extra-virgin olive oil, divided; 2 tsp dried Italian herb blend (oregano, basil, thyme); 2 lemons (zest and juice); 4 garlic cloves, minced; 1/2 tsp freshly ground black pepper; 1/2 tsp kosher salt; 2 tbsp fresh parsley, chopped

Italian Lemon Herb Chicken & White Bean Power Bowls

CinnamonMango8966

This Italian Lemon Herb Chicken & White Bean Power Bowl is the ultimate dinner for anyone looking to maximize protein while keeping things light, satisfying, and full of flavor. Inspired by Venetian cicchetti, this recipe uses capers and olives to deliver bursts of savory, briny goodness that wake up every bite. Charring the vegetables under the broiler brings out their natural sweetness and adds irresistible smoky notes. Cannellini beans add even more protein and creaminess, while a bright lemon-herb marinade keeps the chicken juicy and vibrant. This bowl is colorful, hearty, and sure to leave you feeling strong and energized—perfect for muscle gain and weight loss goals!

Ingredients

Instructions

Preheat oven broiler to high. Line a large baking sheet with foil.
In a large bowl, toss chicken breasts with 1 tbsp olive oil, half the garlic, zest of 1 lemon, 1 tsp Italian herbs, salt, and pepper. Let marinate 10 minutes while prepping vegetables.
On the prepared sheet, arrange chicken breasts on one side. On the other side, toss zucchini, onion, and cherry tomatoes with 1 tbsp olive oil, remaining garlic, 1 tsp Italian herbs, and a pinch of salt. Broil 8-10 minutes until vegetables are charred at the edges and chicken is golden (vegetables may finish first; remove if needed).
Flip chicken, add cannellini beans to vegetables, and broil 6-8 minutes more, until chicken is cooked through (internal temp 165°F), beans are warmed, and vegetables are deeply caramelized.
Slice chicken thickly. In a large bowl, combine broiled vegetables and beans with capers, olives, lemon juice, and 1 tbsp olive oil. Toss to combine, taste for seasoning.
Divide vegetables and beans among 4 bowls. Top each with sliced chicken. Sprinkle with chopped parsley and extra lemon zest. Serve warm.