Lemon Herb Roasted Chicken Bowl (Printable)

Tender herb-roasted chicken breast served over fluffy rice with colorful roasted 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 - 0.5 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 - 1.5 cups long grain white or brown rice
19 - 3 cups water or chicken broth
20 - 0.5 teaspoon salt

→ Lemon Dressing

21 - 2 tablespoons olive oil
22 - 1 tablespoon fresh lemon juice
23 - 0.5 teaspoon Dijon mustard
24 - 0.5 teaspoon honey
25 - Salt and pepper to taste

# Directions:

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 thoroughly.
03 - Allow chicken to marinate for 15 minutes, or up to 2 hours in the refrigerator for enhanced flavor.
04 - 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.
05 - Place marinated chicken breasts on a separate baking sheet or nestle among the vegetables if space allows.
06 - Roast in preheated oven for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.
07 - While roasting, combine rice, water or broth, and salt in a medium saucepan. 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.
08 - Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
09 - Divide cooked rice among serving bowls. Top with roasted vegetables and sliced chicken breast. Drizzle generously with lemon dressing.

# Expert tips:

01 -
  • It actually tastes restaurant-quality without requiring you to be a restaurant-quality cook.
  • Everything roasts at once, so you're not juggling five different pans and losing your patience.
  • The leftovers are somehow better the next day when the flavors have gotten cozy with each other.
02 -
  • Don't skip the marinating step thinking it won't matter—those 15 minutes transform the chicken from decent to genuinely delicious.
  • If your chicken breasts are thick, they'll take longer to cook, so don't panic if you're hitting closer to 30-35 minutes; use a meat thermometer and trust the temperature, not the time.
  • Roasted vegetables will keep cooking slightly as they cool, so pull them out when they look almost done rather than waiting until they're fully caramelized.
03 -
  • Pat your chicken dry before marinating so the herbs actually stick to it instead of sliding around on moisture.
  • Let the roasted chicken rest for five minutes before slicing—it keeps the juices inside where they belong instead of ending up on your cutting board.
  • The dressing is strong enough that a little goes a long way; start with less and add more if you want intensity, because you can always add but you can't take it back.
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