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Flavorful New Years Day Dinner Bowl with Lemon-Herb Chicken & Spicy Cauliflower

lemon-herb chicken bowl - featured image
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A quick and easy dinner bowl featuring juicy lemon-herb marinated chicken paired with smoky, spicy roasted cauliflower, served over quinoa or brown rice with fresh greens and optional creamy toppings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), pounded to even thickness
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil (extra virgin recommended)
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano or 1 tablespoon fresh oregano, finely chopped
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 medium head of cauliflower, cut into bite-sized florets
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (adjust to spice preference)
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 2 cups cooked quinoa or brown rice
  • 1 cup baby spinach or mixed greens
  • ½ cup cherry tomatoes, halved
  • Optional: crumbled feta cheese or sliced avocado
  • For Lemon-Herb Dressing (optional):
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey or maple syrup
  • Salt and pepper, to taste

Instructions

  1. In a large mixing bowl, combine lemon juice, olive oil, minced garlic, oregano, thyme, salt, and pepper. Add chicken breasts and toss to coat evenly. Marinate for at least 15 minutes or up to 2 hours in the fridge.
  2. Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, smoked paprika, cayenne, cumin, salt, and pepper until evenly coated. Spread in a single layer on a lined baking sheet.
  3. Roast cauliflower for 20-25 minutes, flipping halfway through, until edges are golden brown and crispy.
  4. While cauliflower roasts, heat a skillet or grill pan over medium-high heat. Cook marinated chicken breasts for 5-6 minutes per side until internal temperature reaches 165°F (74°C).
  5. Remove chicken from pan and let rest for 5 minutes, then slice into thin strips.
  6. Divide cooked quinoa or brown rice between two bowls. Arrange baby spinach, cherry tomatoes, roasted cauliflower, and sliced chicken on top.
  7. Optional: Whisk together olive oil, lemon juice, honey, salt, and pepper for dressing. Drizzle over bowls.
  8. Garnish with crumbled feta or sliced avocado if desired and serve immediately.

Notes

Marinate chicken for at least 15 minutes to tenderize and infuse flavor. Spread cauliflower in a single layer to ensure crispiness. Use a meat thermometer to avoid overcooking chicken. Rest chicken before slicing for juicy results. Start roasting cauliflower first, then cook chicken to save time. Adjust cayenne pepper to control spice level. Store components separately for up to 3 days and reheat gently to maintain texture.

Nutrition

Keywords: lemon herb chicken, spicy cauliflower, dinner bowl, healthy dinner, quick recipe, New Years recipe, roasted cauliflower, quinoa bowl

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