Lemon Herb Roasted Chicken Bowl (Printable Version)

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

# What You 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 Make It:

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 another baking sheet or nestle among the vegetables if space allows.
05 - Roast in the oven for 25-30 minutes, 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 15-20 minutes for white rice or 35-40 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 cooked rice among serving bowls. Top with roasted vegetables and sliced chicken breast. Drizzle with lemon dressing.

# Expert Advice:

01 -
  • The chicken stays impossibly tender because the lemon and oil do the heavy lifting while it roasts, no babysitting required.
  • Everything cooks at once, so you can actually relax instead of juggling four pans and wondering what you were thinking.
02 -
  • Chicken continues cooking slightly after it comes out of the oven, so pull it when it reaches 165 degrees internal temperature rather than waiting until it looks cooked through on the outside, otherwise you'll end up with dry meat.
  • If your vegetables release a lot of liquid while roasting, they'll steam instead of caramelize, so don't overcrowd the pan and make sure your oven is actually preheated to temperature before anything goes in.
03 -
  • Pat the chicken dry before marinating, because surface moisture prevents browning and creates steam instead of a golden exterior.
  • Make extra dressing and keep it in a jar in the refrigerator, because it's delicious drizzled on salads, grain bowls, or even roasted vegetables you ate plain the night before and suddenly want to resurrect.
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