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- 4 boneless, skinless chicken thighs - 3 tablespoons olive oil - 4 tablespoons lemon juice - 4 cloves garlic, minced - 1 teaspoon paprika - 1 teaspoon dried oregano - Salt and pepper to taste These ingredients make the base of your flavorful dish. The chicken thighs stay moist and tender. Olive oil adds richness, while lemon juice gives a tangy kick. Garlic brings depth and aroma, making each bite pop. The spices, paprika and oregano, enhance the overall taste, creating a balanced flavor profile. - 2 cups broccoli florets - 1 cup cherry tomatoes, halved - 1 cup cooked quinoa (or brown rice) Adding veggies not only boosts nutrition but also adds color. Broccoli florets roast well, becoming slightly crisp and tender. Cherry tomatoes burst with sweetness, making the dish bright and fresh. Quinoa or brown rice serves as a hearty base, soaking up the juices for extra flavor. - Fresh parsley, chopped for garnish - Lemon wedges for serving Garnishes add a finishing touch. Fresh parsley gives a pop of color and freshness. Lemon wedges offer a zesty twist, allowing you to customize each bowl. Together, these garnishes elevate your lemon garlic chicken bowls, making them look as good as they taste. First, I preheat my oven to 425°F (220°C). This high heat helps cook the chicken and veggies fast. Next, I line a large sheet pan with parchment paper. This makes cleanup easy and keeps food from sticking. In a small bowl, I whisk together the olive oil, lemon juice, minced garlic, paprika, oregano, salt, and pepper. This mix will be the marinade that adds flavor to the chicken and veggies. I place the chicken thighs in a large bowl. Then, I pour half of the marinade over the chicken. It’s key to coat each piece well. I let the chicken marinate for at least 20 minutes. This time allows the flavors to soak in. While the chicken marinates, I prepare the veggies. In another bowl, I toss broccoli florets and halved cherry tomatoes with the remaining marinade. I want them to be evenly coated too. After marinating, I arrange the chicken thighs on the sheet pan. I place the broccoli and tomatoes around the chicken. Then, I bake everything for about 25-30 minutes. I check that the chicken reaches an internal temperature of 165°F (75°C). The veggies should be tender and slightly caramelized at this point. To make the best marinade, you can add spices. Try adding a pinch of red pepper flakes for heat. You can also try fresh herbs like thyme or basil for more flavor. Marinate your chicken for at least 20 minutes. For deeper flavor, marinate for up to 2 hours. Just keep it in the fridge while it soaks. Sheet pan cooking is great for this dish. It cooks everything evenly and saves time. Spread the chicken and veggies in a single layer. This helps them roast nicely. To check if the chicken is done, use a meat thermometer. The chicken should reach 165°F. If you don't have a thermometer, cut a piece open. The meat should be white, not pink. You can pair these bowls with many sides. A simple green salad works well. You can also serve it with crusty bread. For bowl assembly, start with a base of quinoa or rice. Add slices of chicken on top. Then, pile on roasted broccoli and tomatoes. Finish with fresh parsley and a lemon wedge for extra zing. {{image_2}} You can switch the chicken thighs for chicken breasts. Chicken breasts will cook quicker, so keep an eye on them. If you want a vegetarian option, use tofu. Press the tofu to remove excess water, then cut it into cubes. Marinate it just like the chicken. Seasonal veggies add great taste. In spring, try asparagus or snap peas. In fall, use sweet potatoes or Brussels sprouts. You can also mix in bell peppers, zucchini, or carrots based on what you like. Get creative and make it your own! Want some spice? Add chili flakes to the marinade for heat. You can also mix in fresh herbs. Try basil, thyme, or rosemary. These will boost the flavor even more. Experiment with what you have on hand. Each change can make a new dish! After enjoying your Lemon Garlic Chicken Bowls, let the leftovers cool down. This step is key to keeping the chicken and veggies fresh. Once cool, store the food in airtight containers. Glass or BPA-free plastic containers work well. Make sure to divide the bowls into portions. This way, you can grab them easily for lunch or dinner. When it's time to enjoy your leftovers, you have a few options. You can reheat the chicken and veggies in the oven. Set it to 350°F (175°C) and heat for about 15 minutes. This keeps the chicken juicy and the veggies crisp. The microwave is another option. Heat in short bursts of 30 seconds, stirring in between. This helps to maintain flavor and texture. How long can you keep leftovers? In the fridge, they last about three to four days. Always check for signs of spoilage before eating. If you want to store them for longer, freezing is a great choice. Wrap portions in plastic wrap and place them in freezer bags. They will stay good for about three months. Just remember, always label your bags with the date! For the best flavor, I suggest marinating chicken for at least 20 minutes. This allows the chicken to soak up the lemon and garlic. If you have more time, try marinating it for up to 2 hours. The longer you marinate, the more intense the flavor will be. Yes! You can swap in many vegetables. Try bell peppers, zucchini, or asparagus. Carrots and snap peas also work well. Just remember to cut them into even pieces for even cooking. This keeps your meal colorful and fun. I love pairing these bowls with a fresh salad or crusty bread. You can also serve them with roasted potatoes for a heartier meal. For drinks, try a light white wine or sparkling water with lemon. These sides add balance to the dish and enhance the flavors. This blog post covers how to make delicious Lemon Garlic Chicken Bowls with easy steps. You learned about essential ingredients like chicken, garlic, and fresh veggies. I provided tips for marinating and cooking to enhance flavor. Remember, you can switch proteins or veggies based on your taste. Storing and reheating tips help you enjoy leftovers safely. By trying these recipes, you can create a healthy and satisfying meal at home. Enjoy cooking and experimenting with flavors to make it your own!

Lemon Garlic Chicken Bowls Sheet Pan

Elevate your dinner game with these Zesty Lemon Garlic Chicken Bowls! Featuring succulent chicken thighs marinated in a vibrant blend of lemon, garlic, and spices, paired with roasted broccoli and cherry tomatoes, all served over a bed of fluffy quinoa. Discover how to create this flavorful and healthy dish that your family will love. Click through for the full recipe and enjoy a burst of zest in your meals! #LemonGarlicChicken #HealthyRecipes #DinnerIdeas #MealPrep
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Ingredients
  

4 boneless, skinless chicken thighs

3 tablespoons olive oil

4 tablespoons lemon juice

4 cloves garlic, minced

1 teaspoon paprika

1 teaspoon dried oregano

Salt and pepper to taste

2 cups broccoli florets

1 cup cherry tomatoes, halved

1 cup cooked quinoa (or brown rice)

Fresh parsley, chopped for garnish

Lemon wedges for serving

Instructions
 

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, paprika, oregano, salt, and pepper to create a marinade.

      Place the chicken thighs in a large bowl or zip-top bag, and pour half of the marinade over them. Make sure the chicken is well-coated and let it marinate for at least 20 minutes.

        While the chicken is marinating, prepare the vegetables. In a medium bowl, toss the broccoli florets and cherry tomatoes with the remaining marinade until evenly coated.

          After marinating, arrange the chicken thighs on the prepared sheet pan, placing the broccoli and tomatoes around them.

            Bake in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.

              While the chicken and veggies are baking, prepare the cooked quinoa (or brown rice) according to package instructions.

                Once everything is cooked, remove the sheet pan from the oven, let it cool for a couple of minutes, then slice the chicken into strips.

                  To assemble, place a serving of quinoa (or rice) in bowls, top with slices of chicken, and distribute the roasted broccoli and tomatoes evenly.

                    Garnish with fresh chopped parsley and serve with lemon wedges on the side for an extra zing.

                      Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4