Lemon Herb Roasted Chicken Bowl (Printable)

Tender herb-roasted chicken with fluffy rice, colorful roasted vegetables, and zesty lemon dressing for a wholesome, satisfying meal.

# 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 - 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

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. 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.
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. 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.
04 - While chicken and vegetables roast, combine rice, water or broth, and salt in a medium saucepan. Bring to a boil, reduce heat to low, 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.
05 - Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
06 - 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 cooks at the same time, so you're not juggling multiple pans or timing nightmares.
  • The lemon dressing is so versatile you'll find yourself drizzling it on salads, grilled fish, or even roasted potatoes for weeks.
  • It's gluten-free without feeling like you're missing anything, which matters when you're cooking for mixed tables.
02 -
  • Don't skip marinating the chicken even if you're short on time, because those 15 minutes make the difference between dry chicken and something that stays tender and flavored.
  • Check that internal temperature with a meat thermometer because it's the only way to know you're done without guessing, and overcooked chicken is the one mistake you can't taste your way back from.
03 -
  • Make the dressing first so the flavors have time to meld while you're handling everything else, and store any extra in a jar for the next few days.
  • If your chicken breasts are thick, gently pound them to an even thickness so they roast evenly instead of leaving you with dry edges and a raw center.
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