Lemon Herb Roasted Chicken Bowl (Printable)

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

# Required Ingredients:

→ 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. In a bowl, combine olive oil, lemon juice, lemon zest, rosemary, thyme, garlic, salt, and pepper.
02 - Add chicken breasts to the herb mixture 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 permits on the same sheet.
05 - Roast in the preheated oven for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with caramelized edges.
06 - While chicken roasts, combine rice, water or broth, and salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 to 20 minutes for white rice or 35 to 40 minutes for brown rice until tender and liquid is absorbed.
07 - Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until well combined.
08 - Divide cooked rice among serving bowls. Top with roasted vegetables and sliced chicken breast. Drizzle with lemon dressing.

# Expert Suggestions:

01 -
  • Everything cooks at once: No juggling multiple pans or timing nightmares, just one oven doing the heavy lifting while you relax.
  • It tastes restaurant-quality but feels homemade: Those caramelized vegetables and herb-infused chicken impress people without revealing how simple you really went.
  • Leftovers are actually better the next day: The flavors deepen and it reheats beautifully, making it perfect for meal prep without tasting like meal prep.
02 -
  • Overcrowding your baking sheet makes vegetables steam instead of roast: Learned this the hard way when I tried to fit everything on one sheet and ended up with soggy peppers instead of caramelized ones.
  • Marinating the chicken even briefly changes the texture completely: Those herbs and acids actually start breaking down the surface in the best way, creating more flavor and keeping everything incredibly moist.
03 -
  • Pat your chicken breasts dry before marinating: This small move helps the herbs stick better and creates more browning and flavor when roasted.
  • Use an instant read thermometer: The difference between perfectly cooked and overcooked chicken is just a few degrees and a few seconds, so this tool pays for itself instantly.
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