Lemon Herb Roasted Chicken Bowl (Printable Version)

Tender herb-marinated chicken over fluffy rice with roasted vegetables and zesty lemon dressing.

# Components:

→ 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 - 0.5 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 - 1.5 cups long grain white or brown rice
19 - 3 cups water or chicken broth
20 - 0.5 teaspoon salt

→ Lemon Dressing

21 - 2 tablespoons olive oil
22 - 1 tablespoon fresh lemon juice
23 - 0.5 teaspoon Dijon mustard
24 - 0.5 teaspoon honey
25 - Salt and pepper to taste

# Method Steps:

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, 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 Advice:

01 -
  • Everything roasts on one or two sheets, so cleanup is faster than the cooking itself.
  • The lemon dressing pulls the whole bowl together with a brightness that makes you forget youre eating something this healthy.
  • It reheats beautifully for lunch the next day, and somehow tastes even better after the flavors have sat together overnight.
02 -
  • Dont skip the marinating step, even if its just 15 minutes, because thats when the lemon and herbs actually get into the chicken instead of just sitting on top.
  • Spread the vegetables in a single layer or theyll steam and turn soggy instead of getting those crispy, caramelized edges that make this bowl worth it.
  • Let the chicken rest for a few minutes after roasting before slicing, or all the juice runs out onto the cutting board instead of staying inside.
03 -
  • Use parchment paper on your baking sheets so nothing sticks and cleanup takes 30 seconds.
  • Taste your dressing before you drizzle it, because every lemon is different and you might need a pinch more honey or salt to balance it out.
  • If your chicken breasts are thick, pound them to an even thickness before marinating so they cook through at the same rate as the thinner parts.
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