Lemon Herb Roasted Chicken Bowl (Printable)

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

# What You'll 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

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a mixing 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 - Place zucchini, bell peppers, red onion, and cherry tomatoes on prepared baking sheet. Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Toss to combine and arrange in single layer.
04 - Place marinated chicken breasts on separate baking sheet or nestle among vegetables if space permits.
05 - Roast chicken and vegetables in preheated oven for 25-30 minutes until chicken reaches internal temperature of 165°F and vegetables are tender with caramelized edges.
06 - In medium saucepan, combine rice, water or broth, and salt. Bring to boil, reduce heat, cover, and simmer until rice is tender and liquid is absorbed, approximately 15-20 minutes for white rice or 35-40 minutes for brown rice.
07 - In small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
08 - Divide cooked rice among serving bowls. Top with roasted vegetables and sliced chicken breast. Drizzle with prepared lemon dressing.

# Expert Advice:

01 -
  • Everything roasts at once, which means less time pretending you enjoy standing at the stove.
  • The lemon dressing transforms the whole thing from simple to something that actually tastes like you tried.
  • It's the kind of bowl that works for meal prep without tasting like punishment on day three.
02 -
  • Don't skip the marinating step even if you're impatient, because the difference between okay chicken and chicken you actually look forward to eating is about 15 minutes of sitting time.
  • Your vegetables only caramelize if you don't crowd the pan, which means you might need two baking sheets and that's not a failure, that's just how it works.
03 -
  • Pat your chicken dry before marinating so it actually absorbs the flavors instead of just sitting on top of a layer of moisture.
  • If you're doing meal prep, keep the dressing separate and drizzle it right before eating, because wet rice is sad rice by Wednesday.
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