Lemon Herb Roasted Chicken Bowl (Printable)

Tender herb-marinated chicken with roasted vegetables over rice, finished with bright lemon dressing.

# Ingredient List:

→ 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 - 1/2 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 1/2 cups long grain white or brown rice
19 - 3 cups water or chicken broth
20 - 1/2 teaspoon salt

→ Lemon Dressing

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

# How to Make:

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 evenly. 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 a separate baking sheet or nestle among the vegetables if space permits.
05 - Roast in the oven for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender with caramelized edges.
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 until emulsified.
08 - Divide rice among serving bowls. Top with roasted vegetables and sliced chicken breast. Drizzle with lemon dressing.

# Expert Tips:

01 -
  • The chicken stays impossibly tender because those herbs and lemon juice do the work while you're busy with everything else.
  • Everything roasts at once, which means one oven, minimal cleanup, and actually having time to set the table.
  • It tastes like restaurant food but costs a fraction of the price, and you know exactly what's in it.
02 -
  • If your chicken breasts are much thicker than half an inch, they'll dry out before the vegetables are done, so take 30 seconds to pound them gently even and your whole meal will thank you.
  • The lemon dressing is not optional garnish, it's the thing that transforms this from good to unforgettable, so don't rush it or skip it.
03 -
  • Brown your vegetables at a higher temperature than you think necessary, because that caramelization is where the flavor lives and turns ordinary roasted veggies into something you crave.
  • If you're making this for someone avoiding carbs, substitute cauliflower rice and nobody will miss the grain, I promise.
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