Lemon Herb Roasted Chicken Bowl (Print View)

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

# Components:

→ 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 thoroughly. 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 arrange in a single layer.
03 - Place marinated chicken breasts on a separate baking sheet or nestle among the vegetables if space permits on the same sheet.
04 - Roast in the oven for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.
05 - While chicken and vegetables roast, 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.
06 - Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until well emulsified.
07 - Divide cooked rice among serving bowls. Top with roasted vegetables and sliced chicken breast. Drizzle generously with lemon dressing.

# Expert Advice:

01 -
  • Everything roasts together, so you can tidy up or prep tomorrow's lunch while it cooks.
  • The lemon dressing pulls the whole bowl together in a way that feels restaurant quality but takes about thirty seconds.
  • It's flexible enough to handle whatever vegetables are hanging out in your crisper drawer.
  • Leftovers actually taste better the next day when the flavors settle in.
02 -
  • Don't crowd the vegetables on the baking sheet or they'll steam instead of roast, and you'll lose that caramelized sweetness.
  • Let the chicken rest for a few minutes after roasting before slicing so the juices redistribute instead of running all over your cutting board.
  • The dressing can be made up to three days ahead and stored in the fridge, just whisk it again before drizzling.
03 -
  • Pat the chicken breasts dry before marinating so the herbs and lemon actually stick instead of sliding off.
  • Use a meat thermometer to check doneness instead of guessing, overcooked chicken turns rubbery and no amount of dressing can fix that.
  • If your baking sheet is too small, roast the vegetables and chicken in two batches rather than overcrowding, the extra ten minutes is worth it.
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