Print

Flavorful Zesty Lemon-Herb Chicken Dinner Bowl Recipe with Spicy Roasted Cauliflower

lemon-herb chicken dinner bowl - featured image
Print Recipe

A bright and zesty lemon-herb marinated chicken paired with spicy roasted cauliflower, served over quinoa or brown rice for a wholesome, flavorful dinner bowl that’s quick and easy to prepare.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), trimmed
  • 2 tablespoons extra virgin olive oil
  • Juice and zest of 1 large lemon
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried thyme (or fresh leaves if available)
  • Salt and freshly ground black pepper, to taste
  • 1 medium head of cauliflower, cut into bite-sized florets (about 4 cups / 400 g)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 2 cups cooked quinoa or brown rice
  • 1 cup baby spinach or mixed greens
  • Optional toppings: chopped fresh parsley, lemon wedges, crumbled feta cheese

Instructions

  1. Prepare the Lemon-Herb Marinade: In a large bowl, whisk together 2 tablespoons olive oil, lemon juice and zest from one large lemon, minced garlic, oregano, thyme, salt, and pepper.
  2. Marinate the Chicken: Add the chicken breasts to the bowl, turning to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 2 hours.
  3. Preheat the Oven to 425°F (220°C).
  4. Prepare the Cauliflower: On a baking sheet lined with parchment paper, toss the cauliflower florets with olive oil, smoked paprika, cayenne pepper, cumin, salt, and pepper. Spread out in a single layer.
  5. Roast the Cauliflower: Roast for 20-25 minutes, flipping halfway through, until golden brown and slightly charred on the edges.
  6. Cook the Chicken: Heat a skillet over medium-high heat. Remove chicken from marinade and cook for about 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes before slicing.
  7. Cook Quinoa or Rice according to package instructions.
  8. Assemble the Dinner Bowls: Divide cooked quinoa or rice between bowls. Top with baby spinach or mixed greens, sliced chicken, and spicy roasted cauliflower. Garnish with parsley, lemon wedges, and crumbled feta if desired.

Notes

Avoid marinating chicken longer than 4 hours to prevent the lemon juice from ‘cooking’ the meat. Spread cauliflower in a single layer to ensure roasting instead of steaming. Let chicken rest before slicing to keep it juicy. Taste and adjust seasoning, especially salt and lemon juice, for best flavor balance.

Nutrition

Keywords: lemon herb chicken, spicy roasted cauliflower, dinner bowl, healthy dinner, quick recipe, gluten-free, family meal, easy weeknight dinner

Find it online: https://fuzzyforker.com/flavorful-zesty-lemon-herb-chicken-dinner-bowl-recipe-with-spicy-roasted-cauliflower/