Save My kitchen smelled like a Mediterranean garden the afternoon I threw fresh rosemary and lemon over chicken breasts without measuring a thing. I had come home with a bag of bell peppers so bright they looked fake, and I knew I wanted everything roasted together in one go. The rice was an afterthought, but it ended up being the base that held the whole bowl together. I sliced into that first piece of chicken and the juice ran clear, herbs clinging to every edge. It tasted like effort without the fuss.
I made this the night my neighbor dropped by unannounced, and I stretched four servings into five by adding more rice. She watched me drizzle the lemon dressing over her bowl and said it looked like something from a cafe. I didnt tell her it took less than an hour. We sat at the table with the oven still ticking as it cooled, and she asked for the recipe before she even finished eating.
Ingredients
- Boneless, skinless chicken breasts: They stay juicy when marinated with lemon and herbs, and roasting at high heat gives them a golden edge without drying out.
- Fresh rosemary and thyme: These are the backbone of the flavor, woodsy and bright at the same time, and they smell incredible as they roast.
- Lemon juice and zest: The zest has all the fragrance, and the juice cuts through the richness of the olive oil and chicken.
- Zucchini, bell peppers, red onion, cherry tomatoes: This mix roasts into sweet, caramelized bites with crispy edges, and the tomatoes burst into little pockets of sauce.
- Long grain white or brown rice: White cooks faster and fluffs up light, brown adds a nutty chew and holds up under the dressing.
- Dijon mustard: Just half a teaspoon in the dressing gives it body and a slight tang that balances the honey.
- Honey: It softens the acidity of the lemon and ties the dressing together without making it sweet.
Instructions
- Prep the oven and marinate the chicken:
- Preheat your oven to 425 degrees F and line a baking sheet with parchment. In a bowl, whisk together olive oil, lemon juice, zest, rosemary, thyme, garlic, salt, and pepper, then toss the chicken breasts in until theyre fully coated and let them sit for 15 minutes.
- Prep and season the vegetables:
- Spread the zucchini, bell peppers, onion, and cherry tomatoes on the lined baking sheet, drizzle with olive oil, and sprinkle with oregano, salt, and pepper. Toss everything so its evenly coated, then spread it out in one layer so it roasts instead of steams.
- Roast the chicken and vegetables:
- Place the marinated chicken on another baking sheet or tuck it among the vegetables if theres room. Slide both into the oven and roast for 25 to 30 minutes, until the chicken hits 165 degrees F inside and the vegetables have caramelized edges.
- Cook the rice:
- While everything roasts, combine rice, water or broth, and salt in a saucepan and bring it to a boil. Lower the heat, cover, and simmer until the liquid is absorbed, about 15 to 20 minutes for white rice or 35 to 40 for brown.
- Make the lemon dressing:
- Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until smooth and emulsified.
- Assemble the bowls:
- Divide the rice among serving bowls, top with roasted vegetables and sliced chicken breast, then drizzle the lemon dressing over everything.
Save The first time I packed this into a glass container for work, I wasn't sure it would hold up. But when I opened it at my desk the next day, the smell of rosemary hit me first, and the chicken was still tender. My coworker leaned over and asked what restaurant it was from. I just smiled and said I made it the night before, and she looked at me like I had lied.
Choosing Your Rice
White rice is faster and fluffs up light and separate, which is perfect if you want the dressing to soak in without any chew. Brown rice takes longer but adds a nutty flavor and heartier texture that holds up under the vegetables and chicken. I've also used quinoa when I wanted more protein, and cauliflower rice when I was cutting carbs, and both worked beautifully as long as I adjusted the seasoning.
Swapping the Vegetables
I've tossed in whatever was in the crisper drawer, carrots cut thin, broccoli florets, asparagus snapped into pieces, and they all roasted up just fine. The key is cutting everything about the same size so it cooks evenly. If you add something dense like carrots, give them a five minute head start in the oven before adding the softer vegetables.
Storing and Reheating
This bowl keeps in the fridge for up to four days, and I store the components separately if I have the containers. The rice stays fluffy, the vegetables keep their texture, and the chicken slices reheat without drying out if you cover it. I add the dressing fresh each time instead of mixing it all in, so nothing gets soggy.
- Reheat in the microwave covered with a damp paper towel to keep everything moist.
- You can also warm the chicken and vegetables in a skillet over medium heat for a few minutes.
- If the rice dries out, sprinkle a tablespoon of water over it before reheating.
Save This bowl has become my answer to weeknights when I want something that feels put together without the hassle. It's bright, filling, and somehow tastes like I spent way more time on it than I did.
Common Questions
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes, or up to 2 hours for deeper flavor. The lemon, herbs, and garlic need time to penetrate the meat.
- → Can I use brown rice instead of white?
Absolutely. Brown rice adds nutty flavor and fiber, though it requires 35-40 minutes to cook compared to 15-20 minutes for white rice.
- → What vegetables work best for roasting?
Bell peppers, zucchini, red onion, and cherry tomatoes roast beautifully. You can also add carrots, broccoli, asparagus, or sweet potato based on seasonality.
- → How do I know when the chicken is done?
Use a meat thermometer to check for an internal temperature of 165°F (74°C). The chicken should feel firm and the juices run clear when pierced.
- → Can I meal prep this bowl?
Yes. Store components separately in airtight containers for up to 4 days. Reheat chicken and vegetables gently, and add fresh dressing before serving.
- → What can I substitute for Dijon mustard?
Whole grain mustard adds nice texture. For mustard-free, try adding a pinch of turmeric or extra lemon juice to maintain the dressing's brightness.