Lemon Herb Roasted Chicken Bowl (Printable version)

Tender herb-marinated chicken over fluffy rice with roasted vegetables and bright lemon dressing for a complete wholesome meal.

# What you need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lemon juice
04 - 1 teaspoon lemon zest
05 - 2 teaspoons fresh rosemary, chopped
06 - 2 teaspoons fresh thyme, chopped
07 - 2 garlic cloves, minced
08 - 1 teaspoon salt
09 - ½ teaspoon freshly ground black pepper

→ Roasted Vegetables

10 - 1 medium zucchini, cut into half-moons
11 - 1 red bell pepper, cut into 1-inch pieces
12 - 1 yellow bell pepper, cut into 1-inch pieces
13 - 1 red onion, cut into wedges
14 - 1 cup cherry tomatoes, halved
15 - 2 tablespoons olive oil
16 - 1 teaspoon dried oregano
17 - Salt and pepper to taste

→ Rice

18 - 1½ cups long grain white or brown rice
19 - 3 cups water or chicken broth
20 - ½ teaspoon salt

→ Lemon Dressing

21 - 2 tablespoons olive oil
22 - 1 tablespoon fresh lemon juice
23 - ½ teaspoon Dijon mustard
24 - ½ teaspoon honey
25 - Salt and pepper to taste

# Steps to follow:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a bowl, combine olive oil, lemon juice, lemon zest, rosemary, thyme, garlic, salt, and pepper. Add chicken breasts and toss to coat. Marinate for 15 minutes or up to 2 hours for enhanced flavor.
03 - Arrange zucchini, bell peppers, red onion, and cherry tomatoes on the prepared baking sheet. Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Toss to combine and spread in a single layer.
04 - Place marinated chicken breasts on another baking sheet or nestle among the vegetables if space allows.
05 - Roast in the oven for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.
06 - In a medium saucepan, combine rice, water or broth, and salt. Bring to a boil, reduce heat, cover, and simmer until rice is tender and liquid is absorbed. Use approximately 15 to 20 minutes for white rice or 35 to 40 minutes for brown rice.
07 - Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl.
08 - Divide cooked rice among serving bowls. Top with roasted vegetables and sliced chicken breast. Drizzle with lemon dressing.

# Expert tips:

01 -
  • Everything roasts on one tray while the rice cooks itself, so you barely lift a finger once it's in the oven.
  • The lemon dressing pulls the whole bowl together with a brightness that makes even leftover lunches feel exciting.
  • You can swap the vegetables or the grain without losing any of the flavor, which means it works with whatever is in your fridge.
  • It tastes like you spent hours on it, but really you were just folding laundry while the oven did the work.
02 -
  • Pound the chicken breasts to an even thickness before marinating so they cook at the same rate and stay juicy.
  • Don't crowd the vegetables on the tray or they'll steam instead of getting those crispy, caramelized edges you want.
  • Let the chicken rest for a few minutes after roasting before slicing it, or all the juices will run out onto the cutting board.
03 -
  • Marinate the chicken in the morning or the night before so the flavors really sink in, and dinner comes together in half the time.
  • Use a meat thermometer to check the chicken instead of guessing, because overcooked chicken is the saddest thing in any bowl.
  • Toss the vegetables halfway through roasting if you want them to brown more evenly, though I usually skip this step and they turn out just fine.
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