Lemon Herb Roasted Chicken Bowl (Print Version)

Tender herb-roasted chicken with fluffy rice and colorful roasted vegetables, finished with zesty 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 It:

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. Marinate for 15 minutes, or up to 2 hours for enhanced flavor.
02 - On the prepared baking sheet, arrange zucchini, bell peppers, red onion, and cherry tomatoes in a single layer. Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Toss to combine.
03 - Place marinated chicken breasts on a separate baking sheet or nestle among vegetables if space permits. Roast chicken and vegetables for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.
04 - 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 to 20 minutes for white rice or 35 to 40 minutes for brown rice.
05 - Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
06 - Divide cooked rice among serving bowls. Top with roasted vegetables and sliced chicken breast. Drizzle with lemon dressing.

# Top Tips:

01 -
  • It tastes like you spent hours in the kitchen, but you'll have it on the table in under an hour.
  • The lemon dressing brings a brightness that makes you taste every single ingredient instead of just pushing food around.
  • Roasting everything at once means less cleanup and more time to actually enjoy what you've made.
  • It's the kind of meal that works for a quick weeknight dinner or when you're trying to impress someone without showing stress.
02 -
  • Don't skip the marinating time, even though 15 minutes feels too short—it actually does matter, and the flavors deepen noticeably if you can stretch it to 30 or 40 minutes.
  • Check your chicken temperature with a meat thermometer because undercooked chicken is no fun, and a thermometer takes the guesswork out completely.
  • If your vegetables release water while roasting, that's normal, but spread them out in a single layer instead of piling them up so they caramelize instead of steam.
03 -
  • Slice your chicken against the grain after it cools for just a minute, which makes every bite more tender and helps it absorb the dressing better.
  • If your lemon dressing breaks or looks separated, whisk in a tiny splash of water until it comes back together.
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