Lemon Herb Chicken Veggie Bowls

Lemon Herb Chicken Veggie Bowls

These lemon herb chicken veggie bowls are an easy gluten free dinner packed with juicy roasted chicken, colorful vegetables, fluffy rice, and bright lemon flavor. Perfect for busy weeknights, this sheet pan meal uses simple naturally gluten-free ingredients and beginner-friendly cooking methods.

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Course: dinner

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: bowls

Calories: 425kcal

Author: Lucy

Cost: 14

Equipment

large sheet pan
Parchment paper
Large mixing bowl
Knife
Cutting board
Saucepan For cooking rice
Wooden spoon
instant-read thermometer Optional for checking chicken temperature

Ingredients

1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces
1 cup long-grain white rice
2 medium zucchini, sliced
2 bell peppers, chopped
1 small red onion, sliced
3 tbsp olive oil
3 tbsp fresh lemon juice
3 cloves garlic, minced
1 tsp kosher salt
1/2 tsp black pepper
1 tsp smoked paprika
1 tsp dried oregano
2 tbsp fresh parsley, chopped
1 tsp lemon zest

Instructions

Preheat the oven to 425°F and line a large sheet pan with parchment paper.
Cut the chicken, zucchini, bell peppers, and red onion into even bite-size pieces.
In a large bowl, combine the chicken and vegetables with olive oil, lemon juice, garlic, kosher salt, black pepper, smoked paprika, and dried oregano.
Toss everything well until evenly coated and glossy.
Spread the mixture across the prepared sheet pan in a single layer without overcrowding.
Roast for 20 to 25 minutes, stirring once halfway through, until the chicken reaches 165°F and the vegetables are tender with browned edges.
Meanwhile, cook the rice according to package directions using 2 cups water and a pinch of salt.
Divide the cooked rice into serving bowls.
Top each bowl with the roasted chicken and vegetables.
Finish with chopped parsley, lemon zest, and extra lemon juice if desired before serving.

Notes

Always check seasoning blends, sauces, and packaged rice labels for gluten-free certification when needed. Avoid overcrowding the sheet pan so the vegetables roast instead of steam. Store leftovers in airtight containers for easy meal prep lunches throughout the week.

Nutrition