Lemon Herb Roasted Chicken Bowl (Print version)

Tender herb-crusted chicken with roasted vegetables over fluffy rice, finished with bright 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 - 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, 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.
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 a separate baking sheet or nestle among the vegetables if space permits.
05 - Roast in the oven for 25-30 minutes until chicken reaches 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 (15-20 minutes for white rice, 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 cooked rice among bowls. Top with roasted vegetables and sliced chicken breast. Drizzle with lemon dressing.

# Expert tips:

01 -
  • Everything roasts on one or two sheets, so cleanup is fast and you're not stuck at the stove.
  • The lemon dressing pulls it all together without feeling heavy or rich.
  • It looks impressive enough for company but comes together on a weeknight without drama.
  • Leftovers actually taste better the next day once the flavors settle in.
02 -
  • Don't skip the lemon zest in the marinade, it's where most of the lemon flavor lives and it makes the chicken sing.
  • If your chicken breasts are thick, pound them a bit so they cook evenly and don't dry out on the edges.
  • Crowding the vegetables on the pan will steam them instead of roasting, so use two sheets if you need to.
03 -
  • Let the chicken rest for five minutes after roasting so the juices redistribute and every bite stays moist.
  • Toss the vegetables halfway through roasting if you want even browning, though I usually skip this and they turn out fine.
  • Taste the dressing before serving and adjust the honey or lemon to match your mood.
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