Lemon Herb Roasted Chicken Bowl (Printer-Friendly)

Tender herb-marinated chicken with roasted vegetables over fluffy rice, finished with bright lemon dressing.

# What You'll 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

# How To Make:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a bowl, mix 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.
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 allows.
05 - Roast in the oven for 25-30 minutes, or 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.
08 - Divide rice among serving bowls. Top with roasted vegetables and sliced chicken breast. Drizzle with lemon dressing.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, which means weeknight dinners actually feel manageable.
  • Everything roasts at once, so you're not juggling five different pans and losing your mind.
  • The lemon dressing pulls the whole bowl together with brightness that feels almost luxurious.
02 -
  • Don't crowd your baking sheet or the vegetables will steam instead of roast—they need space to get that caramelized edge that makes them taste incredible.
  • Check the chicken temperature with a meat thermometer because visual cues lie, and dry chicken ruins everything, so 165°F is your non-negotiable target.
03 -
  • Pat the chicken dry before marinating so the herbs and oil actually stick instead of sliding off moisture.
  • Finish the assembled bowl with fresh chopped parsley because that final bit of green herb freshness makes people ask where you learned to cook.
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