Save to Pinterest Experience the perfect harmony of bright citrus and earthy herbs with this Lemon Herb Roasted Chicken Bowl. This vibrant meal combines succulent chicken breasts with a colorful assortment of roasted vegetables, all served over a bed of fluffy rice. It is a wholesome, balanced dish that brings a burst of fresh flavor to your dinner table, proving that healthy eating can be both simple and delicious.
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Whether you are looking for a quick weeknight dinner or a nutritious meal-prep option, this bowl is designed to satisfy. The zesty lemon dressing acts as the perfect finishing touch, tying the savory roasted elements together with a bright, acidic lift.
Ingredients
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- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 medium zucchini, cut into half-moons
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1½ cups long grain white or brown rice
- 3 cups water or chicken broth
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- ½ teaspoon honey
- Salt and pepper, to taste
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Instructions
- 1. Preheat and Prep
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2. Marinate Chicken
- 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 more flavor).
- 3. Season Vegetables
- 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.
- 4. Arrange Sheet Pan
- Place marinated chicken breasts on another baking sheet or nestle among the vegetables if space allows.
- 5. Roast
- Roast chicken and vegetables in the oven for 25-30 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender and caramelized.
- 6. Cook Rice
- While the chicken and vegetables roast, cook rice: 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 (about 15-20 minutes for white rice, 35-40 minutes for brown).
- 7. Mix Dressing
- Whisk together dressing ingredients in a small bowl.
- 8. Assemble Bowls
- To serve, divide rice among bowls. Top with roasted vegetables and sliced chicken breast. Drizzle with lemon dressing.
Zusatztipps für die Zubereitung
To achieve perfectly roasted vegetables, ensure they are spread in a single layer so they caramelize rather than steam. For the juiciest chicken, always use a meat thermometer to ensure it reaches exactly 165°F (74°C) without overcooking.
Varianten und Anpassungen
This recipe is highly versatile. You can substitute the rice for quinoa or cauliflower rice for a lower-carb alternative. You can also vary the vegetables based on what you have on hand; broccoli, carrots, or asparagus are excellent choices that pair well with the lemon-herb profile.
Serviervorschläge
Garnish the bowls with a sprinkle of freshly chopped parsley just before serving for an extra pop of color and freshness. This dish pairs beautifully with a glass of crisp Sauvignon Blanc, which enhances the citrus and herbal notes of the marinade and dressing.
Save to Pinterest Indulge in this fresh, zesty Lemon Herb Roasted Chicken Bowl and enjoy a meal that is as pleasing to the eye as it is to the palate. It is a simple yet elegant way to bring wholesome ingredients together for a truly satisfying dining experience.
Questions & Answers
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work wonderfully and may stay juicier longer. Adjust cooking time to 30-35 minutes, ensuring internal temperature reaches 165°F.
- → How long does this keep in the refrigerator?
Store components separately in airtight containers for up to 4 days. Keep dressing separate and add just before serving to maintain texture and freshness.
- → What vegetables can I substitute?
Broccoli, carrots, asparagus, Brussels sprouts, or sweet potato cubes all roast beautifully. Adjust cooking times so all vegetables finish tender and caramelized.
- → Can I make this dairy-free?
This dish is naturally dairy-free. Simply ensure your Dijon mustard doesn't contain dairy products, and the honey can be replaced with maple syrup if needed.
- → What's the best way to reheat leftovers?
Reheat chicken and vegetables in a 350°F oven for 10-15 minutes until warmed through. Fresh rice can be steamed or microwaved with a splash of water.
- → Can I cook the rice in chicken broth?
Absolutely! Cooking rice in chicken broth adds savory depth that complements the roasted flavors. Vegetable broth works wonderfully for a lighter option.
