Lemon Chicken Potato Bowl
Bright, simple flavors come together in one bowl with tender lemon chicken, crispy roasted potatoes, and lightly cooked vegetables. Fresh lemon adds a clean, vibrant finish that keeps it light while still satisfying. Made with real, simple ingredients and no additives or seed oils for a cleaner dinner option. Balanced protein, fiber, and natural carbs support steady energy and hormone function.
Lemon Chicken Potato Bowl
Main Course, Lemon Chicken Potato Bowl
Bright, simple flavors come together in one bowl with tender lemon chicken, crispy roasted potatoes, and lightly cooked vegetables. Fresh lemon adds a clean, vibrant finish that keeps it light while still satisfying. Made with real, simple ingredients and no additives or seed oils for a cleaner dinner option. Balanced protein, fiber, and natural carbs support steady energy and hormone function.
2 People
10 mins
30 mins
40 mins
Equipment
Large Skillet
Non Toxic Knife
Non Toxic Cutting Board
Ingredients
Chicken
2 Chicken Breasts
1 Tablespoon of Olive Oil
1 Tablespoon of Fresh Lemon Juice
1 Teaspoon of Garlic Powder
1 Teaspoon of Onion Powder
1/2 Teaspoon of Salt
Potatoes
2 Cups of Potatoes, Diced
1 Tablespoon of Olive Oil
1/2 Teaspoon of Garlic Powder
1/2 Teaspoon of Onion Powder
1/2 Teaspoon of Paprika
1/2 Teaspoon of Salt
1/2 Teaspoon of Ranch Powder
Vegetables
1 Cup of Broccoli, Can sub for Zucchini
1 Cup of Green Beans, Can sub for Carrots
1/2 Teaspoon of Garlic Powder
1/2 Teaspoon of Onion Powder
2 Tablespoons of Butter
1 Tablespoon of Fresh Lemon Juice
Instructions
-
Preheat oven to 425°F.
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Dice the potatoes and add to a baking sheet with olive oil, garlic powder, onion powder, paprika, 21 spice, ranch powder and salt. Toss well and roast for 25 to 30 minutes until crispy and golden.
-
Coat chicken with olive oil, lemon juice, garlic powder, onion powder, and salt.
-
Heat a large skillet over medium heat and cook chicken for 5 to 7 minutes per side until fully cooked. Remove, rest, then slice.
-
In a large skillet, add the vegetables and butter. Sprinkle with garlic powder, onion powder, and salt. Cover and cook for 5 to 7 minutes until tender or longer if preferred. Add lemon juice during the last few minutes of cooking.
-
Assemble bowls with potatoes, sliced lemon chicken, and vegetables.
Notes
Tips:
Cut potatoes into small, even pieces so they crisp properly at 425°F
Do not overcrowd the pan when cooking chicken for better browning
Add extra butter at the end for richer flavor if needed
Roast vegetables instead of steaming for deeper flavor
Phase:
Follicular Phase- Supports lighter meals with lean protein, simple carbs, and fresh flavors to help increase energy and support rising estrogen
Season:
Spring- Supports fresh, bright flavors and lighter meals that align with the natural seasonal shift
Storage:
Refrigerate up to 3 days. Reheat in a skillet until warm.