Lemon Herb Baked Chicken & Roasted Veggie Bowl

Ingredients

• 600g boneless, skinless chicken breast (about 150g per serving)
• 2 medium zucchini, chopped into half-moons
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 medium head of broccoli, cut into florets
• 2 tablespoons olive oil (split between chicken and veggies)
• 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, a small handful, roughly chopped (for serving)
• Optional: 2 cups cooked cauliflower rice or brown rice (adds ~50–110 calories per serving)

Instructions

1. 1

   Get Your Oven Going

   Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper—trust me, the cleanup alone makes this worth it. If you only have one sheet, you can use both oven racks and just rotate them halfway through.

2. 2

   Make the Lemon Herb Marinade

   In a small bowl, combine 1 tablespoon of the olive oil, the lemon juice and zest, minced garlic, oregano, smoked paprika, cumin, salt, and pepper. Give it a good stir. It should smell incredible already. This is the whole flavor engine of the dish—don't skip the lemon zest, it makes a noticeable difference.

3. 3

   Prep and Coat the Chicken

   Pat your chicken breasts dry with a paper towel (this actually helps them brown rather than steam in the oven). Pound them to an even thickness if they're uneven—about 2cm is ideal so they cook through without drying out. Coat each breast generously with the marinade and set aside on one of your prepared baking sheets.

4. 4

   Season the Veggies

   Toss the zucchini, bell pepper, cherry tomatoes, and broccoli on the second baking sheet with the remaining tablespoon of olive oil, a pinch of salt, and a crack of black pepper. Spread them out so they're in a single layer. Crowded veggies steam instead of roasting—and steamed veggies on a sheet pan just feel like a punishment.

   

5. 5

   Roast Everything Together

   Place both sheets in the oven. The vegetables go on the top rack, the chicken on the middle. Roast for 25–30 minutes, flipping the veggies once at the 15-minute mark. Chicken is done when it reaches an internal temperature of 74°C (165°F)—a cheap meat thermometer is genuinely one of the best kitchen investments you can make.

6. 6

   Rest and Slice the Chicken

   Let the chicken rest for 5 minutes before slicing. This keeps all those juices inside instead of running all over your cutting board. Slice it at an angle—purely for aesthetics, but it does make the whole bowl look a lot more intentional.

7. 7

   Build Your Bowl and Serve

   Layer your base (cauliflower rice for a lighter option, brown rice if you want more staying power), pile on the roasted veggies, fan out the sliced chicken on top, and scatter fresh parsley over everything. A final squeeze of lemon right before eating is non-negotiable in my kitchen.

Substitution Ideas

Storage Tips

This keeps well. Store the sliced chicken and roasted veggies separately from any grain base in airtight containers in the fridge—they'll stay good for up to 4 days. Reheat in a skillet over medium heat for about 3–4 minutes rather than the microwave if you want to preserve the texture of the vegetables (microwaving tends to make roasted veggies go a bit sad and soft). The chicken and veggie components also freeze well for up to 2 months; just skip freezing the fresh parsley and add it fresh when you're ready to serve.