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Grain Bowl with Lemon Pepper Chicken and Veggies

A grain bowl loaded with veggies is easy to master at home, thanks to carrots and broccoli roasting alongside chicken on a baking sheet. Prepared pesto adds an easy kick of flavor.

Serves 4
Ready in 35 mins
Prep time 10 mins
Cooking time 25 mins
584 calories per serving


> 2 medium carrots
> 1 tbsp lemon pepper seasoning
> 2 tbsps olive oil, divided
> 3 cups broccoli florets
> 3 (about 1 1/2 lbs) small boneless skinless chicken breasts
> 1/4 cup refrigerated prepared pesto
> 2 tsp lemon juice
> 1 (15.9 oz) pkg brown rice
> 4 cups packed baby spinach


Preheat oven to 400°F. Thinly slice the carrots on an angle. In a large bowl, combine the lemon pepper seasoning and 1 tbsp oil. Season with salt and pepper.
On a large foil-lined rimmed baking sheet, toss carrots with 1/2 tbsp oil. Arrange in single layer on one-third of pan. Toss the broccoli with remaining 1/2 tbsp oil and arrange in single layer on another third of pan. Season both vegetables with salt and pepper.
To bowl with spices, add the chicken and toss until well coated. Transfer to baking sheet. Bake 20–25 min., until chicken is cooked through (165°F) and veggies are tender, stirring veggies once halfway through.
Meanwhile, in a small bowl, stir together the pesto, lemon juice, and 1 tbsp water. Heat the brown rice according to package directions and divide among 4 serving bowls.
Chop the chicken. Top brown rice with chicken, broccoli, and carrots. Divide the baby spinach among bowls. Drizzle with pesto mixture.

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