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Flavorful Nye Snacks Dinner Bowl Recipe with Lemon-Herb Chicken and Spicy Cauliflower Made Easy

lemon-herb chicken and spicy cauliflower bowl - featured image
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A quick and easy dinner bowl featuring juicy lemon-herb chicken paired with spicy roasted cauliflower, served over quinoa or brown rice with fresh greens and optional toppings. Perfect for weeknight dinners, potlucks, or meal prep.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 2 tablespoons olive oil (extra virgin preferred)
  • Juice and zest of 1 large lemon
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano (or fresh)
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 1 medium head of cauliflower, cut into florets (about 4 cups / 600 g)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1/2 teaspoon cumin powder
  • Salt and pepper, to taste
  • 2 cups cooked quinoa or brown rice
  • 1 cup baby spinach or mixed greens
  • 1/4 cup chopped fresh parsley or cilantro
  • 1/4 cup crumbled feta or goat cheese (optional)
  • 1/4 cup toasted pine nuts or slivered almonds
  • 3 tablespoons plain Greek yogurt or dairy-free alternative (for dressing)
  • 1 tablespoon lemon juice (for dressing)
  • 1 teaspoon honey or maple syrup (for dressing)
  • Salt and pepper, to taste (for dressing)

Instructions

  1. In a large bowl, combine olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, pepper, and red pepper flakes if using. Add chicken breasts and coat thoroughly. Marinate for at least 20 minutes or up to 2 hours in the fridge.
  2. Preheat oven to 425°F (220°C). Toss cauliflower florets in olive oil, smoked paprika, cayenne, cumin, salt, and pepper until evenly coated. Spread on a parchment-lined baking sheet in a single layer.
  3. Roast cauliflower for 25-30 minutes, turning halfway through, until edges are crispy and browned.
  4. While cauliflower roasts, heat a skillet or grill pan over medium-high heat. Remove chicken from marinade and sear for 5-7 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Let rest for 5 minutes, then slice thinly.
  5. Cook quinoa or brown rice according to package instructions. Fluff with a fork and divide evenly between serving bowls.
  6. Layer baby spinach or mixed greens on top of grains, then add slices of lemon-herb chicken and spicy roasted cauliflower.
  7. Sprinkle chopped parsley or cilantro, crumbled cheese if using, and toasted nuts over the bowls. Drizzle with lemon-yogurt dressing or serve on the side.
  8. Gently toss before eating to combine flavors, or enjoy each component separately.

Notes

[‘Marinate chicken for at least 20 minutes for best flavor; up to 2 hours recommended.’, ‘Spread cauliflower florets out to avoid steaming and ensure crispiness.’, ‘Use a meat thermometer to avoid overcooking chicken; internal temp should reach 165°F (74°C).’, ‘Let chicken rest after cooking to keep it juicy.’, ‘If cauliflower isn’t crisping, increase oven temperature slightly or broil for last 2-3 minutes, watching closely.’, ‘Keep dressing separate when storing leftovers to avoid sogginess.’, ‘Freeze chicken, cauliflower, and grains separately for up to 2 months; remove fresh greens and cheese before freezing.’]

Nutrition

Keywords: lemon herb chicken, spicy cauliflower, dinner bowl, quinoa bowl, healthy dinner, easy weeknight meal, gluten-free, dairy-free option, meal prep

Find it online: https://katedishes.com/flavorful-nye-snacks-dinner-bowl-recipe-with-lemon-herb-chicken-and-spicy-cauliflower-made-easy/