Lemon Herb Roasted Chicken Bowl (Printable)

Tender herb-marinated chicken over rice with roasted vegetables and zesty lemon dressing for a wholesome, satisfying meal.

# 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 - 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

# How To Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a mixing bowl, combine 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, lemon zest, rosemary, thyme, minced 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, bell peppers, red onion, and cherry tomatoes on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with oregano, salt, and pepper. Toss until evenly coated and spread in a single layer.
04 - Place marinated chicken breasts on a separate 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 and vegetables roast, combine rice, water or broth, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer until rice is tender and liquid is fully absorbed, approximately 15 to 20 minutes for white rice or 35 to 40 minutes for brown rice.
07 - Whisk together 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, Dijon mustard, and honey in a small bowl. Season with salt and pepper to taste.
08 - Divide cooked rice among serving bowls. Top each bowl with roasted vegetables and sliced chicken breast. Drizzle with lemon dressing and serve immediately.

# Expert Tips:

01 -
  • Everything cooks at once, which means less time juggling pans and more time actually enjoying your day.
  • Those caramelized vegetables taste like someone else made them, but you'll know the secret is just heat and patience.
  • One bowl covers every food group without feeling like you're eating what you're supposed to eat.
02 -
  • Chicken continues cooking slightly after you remove it from the oven, so pull it out when it just reaches 165°F rather than waiting for it to be visibly golden all over.
  • The lemon dressing should taste almost too lemony on its own; it's designed to brighten everything it touches, not to be eaten by the spoonful.
03 -
  • Use a meat thermometer instead of guessing about doneness; it's the difference between dry chicken and chicken that's actually juicy.
  • Don't wash the pan after roasting the vegetables; deglaze it with a splash of water and add that flavorful liquid to your rice for an instant depth boost.
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