Save on Pinterest Brighten your dinner routine with this vibrant Lemon Herb Roasted Chicken Bowl. Featuring tender, succulent chicken breast infused with fresh rosemary and thyme, this dish is served over a bed of fluffy rice and accompanied by a colorful array of roasted Mediterranean-style vegetables. A final drizzle of zesty lemon dressing brings all the fresh flavors together for a wholesome and satisfying meal.
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The secret to this dish lies in the simple yet effective marinade. By letting the chicken rest in a blend of garlic, olive oil, and fresh herbs, you ensure every bite is juicy and packed with flavor. As the vegetables roast alongside the chicken, they caramelize and develop a natural sweetness that perfectly balances the acidity of the lemon dressing.
Ingredients
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- For the Chicken: 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.
- For the Roasted Vegetables: 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.
- For the Rice: 1½ cups long grain white or brown rice, 3 cups water or chicken broth, ½ teaspoon salt.
- For the Lemon Dressing: 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, ½ teaspoon Dijon mustard, ½ teaspoon honey, Salt and pepper, to taste.
Instructions
- Step 1: Preheat the Oven
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Step 2: Marinate the 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).
- Step 3: Prepare the 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.
- Step 4: Arrange for Roasting
- Place marinated chicken breasts on another baking sheet or nestle among the vegetables if space allows.
- Step 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.
- Step 6: Cook the 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).
- Step 7: Whisk the Dressing
- Whisk together dressing ingredients in a small bowl.
- Step 8: Assemble and Serve
- To serve, divide rice among bowls. Top with roasted vegetables and sliced chicken breast. Drizzle with lemon dressing.
Zusatztipps für die Zubereitung
To ensure even roasting, cut your vegetables into uniform sizes. If your chicken breasts are very thick, you can lightly pound them to an even thickness before marinating to ensure they cook at the same rate as the vegetables.
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Varianten und Anpassungen
For a low-carb version, swap the white rice for quinoa or cauliflower rice. You can also vary the vegetable medley based on the season—broccoli florets, asparagus spears, or carrot coins are all excellent alternatives for roasting.
Serviervorschläge
Garnish your finished bowls with a generous sprinkle of freshly chopped parsley for a burst of color and extra freshness. This dish pairs exceptionally well with a crisp, chilled glass of Sauvignon Blanc, which highlights the lemon and herb notes.
Save on Pinterest Enjoy this wholesome Lemon Herb Roasted Chicken Bowl as a balanced dinner that satisfies both the palate and the body. Its vibrant colors and zesty aromas are sure to make it a new family favorite.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate for at least 15 minutes to infuse flavors, or up to 2 hours for deeper taste. The lemon and herbs penetrate beautifully, creating tender, aromatic meat.
- → Can I use other vegetables?
Absolutely. Try broccoli, carrots, asparagus, or Brussels sprouts. Just adjust cooking times so everything finishes roasting together.
- → What rice works best?
Long-grain white or brown rice both work wonderfully. Brown adds nuttiness and extra fiber, while white cooks faster and stays fluffier.
- → How do I store leftovers?
Keep components separate in airtight containers for up to 4 days. Reheat gently and add fresh dressing just before serving for best texture.
- → Can I make this dairy-free?
Yes, this bowl is naturally dairy-free. The lemon dressing uses olive oil and mustard for creaminess without any dairy products.
- → What temperature should the chicken reach?
Cook until the internal temperature hits 165°F (74°C). Use a meat thermometer for perfectly safe, juicy chicken every time.
