Lemon Paprika Chicken with Roasted Veggies and Cauliflower Rice

Name: Lemon Paprika Chicken with Roasted Veggies and Cauliflower Rice
Total time: 35 min
Yield: 3 people
Ingredients: 1 lb Chicken Breast; 1 medium Zucchini; 2 medium Bell Peppers; 1 small head Cauliflower; 2 tbsp Olive Oil; 1 whole Lemon; 1 tsp Garlic Powder; 1 tsp Paprika; 1 tsp Sea Salt; 0.5 tsp Black Pepper

Low Carb • Keto • Paleo • Gluten-Free • Dairy-FreeUnder 60 MinsHigh Protein • BalancedSheet Pan • Meal Prep FriendlyDinner

Easy

35min

390kcal

3people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A vibrant, diet-friendly chicken and roasted vegetable bowl served over light and fluffy cauliflower rice.

If you are looking for the perfect healthy, low-carb weeknight dinner, this Lemon Paprika Chicken with Roasted Veggies and Cauliflower Rice is guaranteed to satisfy. Finding a diet-friendly meal that doesn't compromise on flavor can sometimes be a challenge, but by combining highly nutritious ingredients from your fridge like fresh bell peppers, zucchini, and a whole head of cauliflower, you can create a culinary masterpiece. This Lemon Paprika Chicken with Roasted Veggies and Cauliflower Rice recipe is incredibly versatile, high in protein, and perfect for your weekly meal prepping routine. The magic of this dish lies in the vibrant, simple seasoning blend made from zesty lemon juice, heart-healthy olive oil, savory garlic powder, and a touch of sweet paprika. When these spices generously coat the lean chicken breast, it ensures every bite is tender, juicy, and packed with flavor. Meanwhile, turning your fresh cauliflower into a light, fluffy rice alternative keeps the overall carbohydrates low while keeping your fiber intake high. The beauty of this Lemon Paprika Chicken with Roasted Veggies and Cauliflower Rice is how the natural sugars in the zucchini and bell peppers caramelize beautifully as they roast, offering a wonderful sweetness that perfectly balances the savory, zesty spices. This colorful recipe proves that adhering to your strict diet-friendly goals doesn't mean you have to eat bland or boring food. It is entirely macro-friendly, bursting with essential vitamins, and is truly a colorful feast for the eyes and the stomach!

Ingredients

450 g Chicken Breast
1 medium Zucchini
2 medium Bell Peppers
400 g Cauliflower
2 tbsp Olive Oil
1 whole Lemon
1 tsp Garlic Powder
1 tsp Paprika
1 tsp Sea Salt
0.5 tsp Black Pepper

Instructions

1
Preheat the oven to 200°C (400°F).
2
Cut the chicken breast, zucchini, and bell peppers into uniform, bite-sized pieces.
3
In a large bowl, toss the chicken breast and chopped vegetables with the olive oil, the juice of the lemon, garlic powder, paprika, sea salt, and black pepper until completely coated.
4
Spread the seasoned chicken breast and vegetables evenly across a baking sheet in a single layer to ensure even roasting.
5
Roast in the oven for 20 to 25 minutes, or until the chicken breast is fully cooked through and the vegetables are tender with slightly charred edges.
6
While the chicken and veggies are roasting, cut the cauliflower into florets and pulse them in a food processor until they resemble the texture of rice.
7
Warm a non-stick skillet over medium heat and sauté the cauliflower rice for 4 to 5 minutes until just softened. Season lightly with a pinch of extra sea salt if desired.
8
Serve the roasted chicken breast, zucchini, and bell peppers warm, piled generously over a bed of the freshly made cauliflower rice.

Chef's Tips

•If you don't have a food processor, you can use a box grater to turn the cauliflower into rice.
•For extra flavor, add a sprinkle of dried chili flakes or a dash of hot sauce before serving.