High Protein Lemon Herb Chicken Bowl with Roasted Veggies

Ingredients

• 600g boneless skinless chicken breast, sliced into strips
• 2 medium zucchini, chopped into half-moons
• 1 large red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 can (400g) chickpeas, drained and rinsed
• 2 cups cooked brown rice or cauliflower rice (for lower carb)
• 3 tablespoons olive oil, divided
• Juice and zest of 1 large lemon
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and black pepper to taste
• Fresh parsley or cilantro to serve
• Optional: 2 tablespoons plain Greek yogurt per bowl

Instructions

1. 1

   Marinate the chicken (don't skip this)

   In a bowl, combine the chicken strips with lemon juice, lemon zest, minced garlic, oregano, smoked paprika, cumin, 1.5 tablespoons olive oil, salt, and pepper. Give it a good toss. Let it sit for at least 10 minutes—or overnight in the fridge if you're doing food prep for weight loss ahead of time. The longer it marinates, the more flavor you're going to get.

2. 2

   Get your veggies roasting

   Preheat your oven to 210°C (410°F). Spread the zucchini, bell pepper, cherry tomatoes, and chickpeas on a large baking sheet. Drizzle with the remaining 1.5 tablespoons of olive oil, a pinch of salt, and a little extra paprika if you like. Toss everything together and roast for 20-25 minutes until the edges are slightly caramelized. Those crispy chickpeas—honestly, they're everything.

3. 3

   Cook the chicken

   Heat a non-stick skillet or grill pan over medium-high heat. Cook the marinated chicken strips for about 5-6 minutes per side until cooked through and nicely golden. You want some color on there. Let it rest for 2 minutes before slicing—this keeps it juicy instead of dry and sad.

   

4. 4

   Build your bowls

   Start with a base of brown rice or cauliflower rice (about ½ cup cooked per bowl). Layer on the roasted veggies and chickpeas, then top with sliced chicken. Add a dollop of Greek yogurt if you're using it—it adds a creamy texture and bumps up the protein even more. Finish with fresh parsley or cilantro and an extra squeeze of lemon.

5. 5

   Portion and store if meal prepping

   If you're making this as part of your food prep for weight loss routine, divide into four airtight containers before adding fresh herbs. Store in the fridge and grab-and-go throughout the week. Takes about 2 minutes to reheat. This is exactly the kind of recipe that makes sticking to healthy diets to lose weight actually sustainable long-term.

Substitution Ideas

Storage Tips

Store assembled bowls (minus the fresh herbs and yogurt topping) in airtight glass containers in the fridge for up to 4 days. The chicken actually gets more flavorful by day two. Reheat in the microwave for 90 seconds or in a skillet over medium heat with a splash of water to keep things from drying out. I don't recommend freezing the roasted veggies—they get mushy—but you can freeze the cooked chicken separately for up to 2 months if you're batch cooking.