Lemon Herb Roasted Chicken Bowl (Printable)

Tender herb-roasted chicken 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 - 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

# 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 evenly. Marinate for 15 minutes or up to 2 hours for enhanced flavor.
03 - Arrange zucchini, red bell pepper, yellow bell pepper, 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 and serve immediately.

# Expert Suggestions:

01 -
  • Everything cooks together in one shot, which means less cleanup and more time actually enjoying your meal.
  • The chicken stays ridiculously tender because of the lemon and herb marinade working their magic.
  • It's the kind of bowl that feels fancy enough for company but honest enough for a quiet Tuesday night.
02 -
  • Don't skip adding the chicken to the oven midway through—it really does need those 25 to 30 minutes, and checking too early releases heat and moisture that the chicken needs to stay tender.
  • If your cherry tomatoes start splitting before the chicken is done, pull them out and add them back in during the last five minutes, otherwise they turn into shriveled disappointments.
03 -
  • Make the lemon dressing while the chicken and vegetables are roasting so you have one less thing to do at serving time, and always taste it before drizzling because you might want a touch more lemon depending on your mood.
  • If you're cooking for guests, roast the chicken and vegetables on separate sheets so the chicken gets full heat exposure and develops that gorgeous golden exterior that makes people take a second look.
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