Lemon Herb Roasted Chicken Bowl (Print)

Tender herb-marinated chicken over fluffy rice with roasted vegetables and zesty lemon dressing for a vibrant, satisfying meal.

# 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 - 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

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. In a mixing bowl, combine olive oil, lemon juice, lemon zest, rosemary, thyme, garlic, salt, and pepper. Add chicken breasts and toss to coat thoroughly. Marinate for 15 minutes or up to 2 hours for enhanced flavor.
02 - 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.
03 - Place marinated chicken breasts on a separate baking sheet or nestle among the vegetables if space permits on the same sheet.
04 - Roast in preheated oven for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with caramelized edges.
05 - While chicken roasts, combine rice, water or broth, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 to 20 minutes for white rice or 35 to 40 minutes for brown rice until tender and liquid is absorbed.
06 - Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
07 - Divide cooked rice among serving bowls. Top with roasted vegetables and sliced chicken breast. Drizzle with lemon dressing and serve immediately.

# Expert Advice:

01 -
  • Everything roasts on one or two sheets, so cleanup is just a quick wipe down and you are done.
  • The lemon dressing brightens every bite without needing complicated sauces or extra steps.
  • You can swap vegetables based on what is wilting in your crisper drawer and it still turns out beautifully.
  • Leftovers taste even better the next day when the flavors have mingled overnight in the fridge.
02 -
  • Pounding the chicken breasts to an even thickness prevents the thin ends from drying out while the thick parts finish cooking.
  • Do not crowd the vegetables on the baking sheet or they will steam instead of roast, and you will miss out on the caramelized edges.
  • Let the chicken rest for five minutes after roasting so the juices redistribute instead of running all over your cutting board.
  • If your dressing separates, a quick whisk or shake in a jar brings it back together instantly.
03 -
  • Use a meat thermometer to check the chicken instead of cutting into it, which keeps all the juices inside where they belong.
  • Toast the rice in a little butter or oil before adding the liquid for a deeper, nuttier flavor that makes the whole bowl taste more complex.
  • Zest your lemon before juicing it, because trying to zest a limp, juiced lemon is an exercise in frustration.
  • Toss any leftover herbs into the dressing or sprinkle them over the finished bowls for an extra burst of freshness.
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