Lemon Herb Roasted Chicken Bowl (Printable version)

Tender herb-marinated chicken, roasted vegetables, and fluffy rice topped with zesty lemon dressing for a complete meal.

# Needed 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 - 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 it:

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 coat thoroughly. 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.
05 - Roast in the 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 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.
07 - Whisk together olive oil, 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 with roasted vegetables and sliced chicken breast. Drizzle with lemon dressing and serve immediately.

# Expert advice:

01 -
  • The chicken stays impossibly tender because the lemon and herb marinade does half the work while you're prepping vegetables.
  • Everything roasts on the same timeline, so you're not juggling pans or playing temperature tetris in your oven.
  • It tastes like you spent hours in the kitchen when it's genuinely just 50 minutes from start to fork.
02 -
  • Don't skip marinating the chicken even though it feels like a shortcut you could take—those 15 minutes are what keep it tender when it roasts instead of drying out like sad protein.
  • If your oven runs hot, check the chicken at 22 minutes because a few minutes' difference determines whether it's juicy or mealy.
03 -
  • If your chicken breasts are thick, pound them slightly to an even thickness before marinating so they cook at the same rate and nothing ends up overdone while you wait for the thickest part to finish.
  • Taste the dressing before you finish assembling bowls—you might want more lemon, more honey, or a pinch more salt depending on your mood that day.
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