Lemon Chicken Potato Bowl

Description

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.

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
• 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
• 1 Cup of Green Beans
• 1/2 Teaspoon of Garlic Powder
• 1/2 Teaspoon of Onion Powder
• 2 Tablespoons of Butter
• 1 Tablespoon of Fresh Lemon Juice

Equipment

• Large Skillet
• Baking Sheet
• Non Toxic Knife
• Non Toxic Cutting Board

Instructions

• Preheat oven to 425°F.
• 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