Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. In a large bowl, combine the chopped zucchini, yellow squash, red bell pepper, and red onion.2 medium zucchini, 2 medium yellow squash, 1 red bell pepper, 1 medium red onion
- Drizzle 1 tablespoon of olive oil over the vegetables. Sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss thoroughly to ensure all vegetables are evenly coated. Spread the seasoned vegetables in a single layer on the prepared baking sheet.2 tablespoons olive oil, 1 teaspoon dried Italian seasoning, 0.5 teaspoon garlic powder, salt and freshly ground black pepper
- Pat the chicken breasts or thighs dry with paper towels. Cut the chicken into bite-sized pieces, similar in size to the chopped vegetables, for even cooking.1.5 lbs boneless, skinless chicken breasts or thighs
- In the same bowl (no need to wash), add the chicken pieces. Drizzle with the remaining 1 tablespoon of olive oil and season generously with salt and pepper. You can also add a little more garlic powder or Italian seasoning if you like a bolder flavor.1.5 lbs boneless, skinless chicken breasts or thighs, 2 tablespoons olive oil, 0.5 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, salt and freshly ground black pepper
- Add the seasoned chicken pieces to the baking sheet with the vegetables. Try to arrange them in a single layer as much as possible, ensuring there’s some space between the pieces for better roasting.1.5 lbs boneless, skinless chicken breasts or thighs
- Place the baking sheet in the preheated oven and roast for 30-35 minutes, or until the chicken is cooked through and no longer pink in the center, and the vegetables are tender and slightly caramelized. You can stir them halfway through cooking if desired.
- Once the chicken and vegetables are roasted, remove the baking sheet from the oven. Squeeze the fresh lemon juice evenly over the entire dish. Sprinkle with fresh chopped parsley.0.25 cup fresh lemon juice, 2 tablespoons fresh parsley
- Your Lemon Herb Roasted Chicken and Veggie Bowls are now ready to be served! You can enjoy them as is, or serve them over cooked quinoa, brown rice, or a bed of mixed greens for a complete meal.quinoa, brown rice, mixed greens
Notes
For optimal freshness, allow the Lemon Herb Roasted Chicken and Veggie Bowls to cool completely before storing. You can portion them into individual airtight containers. They will stay fresh in the refrigerator for up to 3-4 days. To reheat, you can either microwave the individual portions for 1-2 minutes until heated through, or gently warm them in a skillet over medium heat. If you prefer to freeze portions for future Meal Preps Made by Me, ensure they are completely cooled, place them in freezer-safe containers or bags, and they will last for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
