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Zesty Lemon Pepper Chicken Bowl features tender chicken, vibrant vegetables, and creamy sauce, creating a delightful and flavorful meal.
Lady Maria

Zesty Lemon Pepper Chicken Bowl - Creamy Dreamy Delight

This lemon pepper chicken bowl is a quick and easy weeknight meal, bursting with flavor. Tender, juicy chicken is marinated in lemon and pepper, then drizzled with a creamy, dreamy sauce and served over your favorite grains and veggies. It's a customizable and satisfying dish that's sure to become a staple.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/4 cup olive oil
  • 1/4 cup lemon juice freshly squeezed
  • 2 tablespoons lemon zest
  • 2 tablespoons freshly cracked black pepper coarse ground
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes optional
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon freshly cracked black pepper
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh parsley
  • Salt to taste
  • Cooked rice white, brown, quinoa
  • Steamed or roasted broccoli florets
  • Cherry tomatoes, halved
  • Avocado, sliced or diced
  • Spinach or mixed greens
  • Shredded Parmesan cheese optional
  • Extra lemon wedges for serving

Equipment

  • medium bowl
  • whisk
  • measuring cups and spoons
  • Large skillet or grill pan
  • tongs
  • small bowl
  • knife
  • Cutting board
  • Garlic press (optional)
  • zester
  • Bowls for serving

Method
 

  1. Prepare the Chicken Marinade: In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, black pepper, garlic powder, onion powder, salt, and red pepper flakes (if using).
  2. Marinate the Chicken: Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade (discard the marinade) and spread it in a single layer in the hot pan.
  4. Sear the Chicken: Cook the chicken for 5-7 minutes per side, or until it's cooked through and has a nice golden-brown crust. The internal temperature should reach 165°F (74°C). Don't overcrowd the pan; cook in batches if necessary.
  5. Prepare the Creamy Lemon Pepper Sauce: While the chicken is cooking, prepare the sauce. In a small bowl, combine the mayonnaise, sour cream, lemon juice, lemon zest, black pepper, minced garlic, and parsley. Stir until well combined. Taste and adjust the seasoning with salt, if needed.
  6. Assemble the Bowls: In individual bowls, layer the cooked rice (or your chosen base), steamed broccoli, cherry tomatoes, spinach or mixed greens, and avocado. Top with the cooked lemon pepper chicken.
  7. Drizzle with Sauce: Generously drizzle the creamy lemon pepper sauce over the chicken and vegetables.
  8. Garnish and Serve: Sprinkle with shredded Parmesan cheese (if using) and serve with extra lemon wedges on the side.

Notes

For the best flavor, use fresh lemon juice and zest. Don't skimp on the freshly cracked black pepper. Marinate the chicken for at least 30 minutes, or up to 4 hours, for maximum flavor. Be sure not to overcook the chicken; use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). The cooked chicken and rice can be stored separately in the refrigerator for up to 3 days. The sauce can also be made ahead of time and stored in an airtight container in the refrigerator for up to 2 days. This recipe is highly customizable; feel free to add your favorite vegetables, herbs, or spices to the bowl.