Lemon Herb Roasted Chicken Bowl

Brighten up your dinner table with this vibrant Lemon Herb Roasted Chicken Bowl. This wholesome dish combines succulent chicken breasts infused with fresh rosemary and thyme with a colorful medley of caramelized vegetables. Served over a bed of fluffy rice and finished with a zesty lemon dressing, it is a balanced and flavor-packed meal that is perfect for busy weeknights or healthy meal prep.

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The beauty of this bowl lies in its simplicity and the way the high heat of the oven transforms humble ingredients like zucchini and bell peppers into sweet, tender delights. The homemade dressing adds that perfect final touch of acidity and sweetness to tie everything together.

Ingredients

• 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

Bake lasagna, casseroles, and roasted dishes evenly, then serve straight from oven to table.

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Instructions

Step 1

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Step 2

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

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

Place marinated chicken breasts on another baking sheet or nestle among the vegetables if space allows.

Step 5

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

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 together dressing ingredients in a small bowl.

Step 8

To serve, divide rice among bowls. Top with roasted vegetables and sliced chicken breast. Drizzle with lemon dressing.

Zusatztipps für die Zubereitung

To ensure the chicken remains juicy, use a meat thermometer to check for an internal temperature of 165°F (74°C). For the deepest flavor profile, allow the chicken to marinate for the full two hours. When roasting, try not to overcrowd the vegetables; using two baking sheets helps them caramelize rather than steam.

Varianten und Anpassungen

This recipe is highly adaptable. You can substitute the rice with quinoa or cauliflower rice for a lower-carb alternative. If you don't have the specified vegetables on hand, feel free to use carrots, broccoli, or asparagus, adjusting the roasting time as needed for heartier vegetables.

Serviervorschläge

For extra freshness, garnish each bowl with a generous sprinkle of freshly chopped parsley before serving. This meal pairs beautifully with a crisp, chilled glass of Sauvignon Blanc, which complements the zesty lemon and herb notes of the dish perfectly.

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Enjoy this wholesome Lemon Herb Roasted Chicken Bowl as a nutritious lunch or dinner that doesn't compromise on flavor. It's a colorful, satisfying way to fuel your day with fresh ingredients and vibrant Mediterranean-inspired tastes.

Provides cushioned comfort while cooking, prepping meals, washing dishes, and standing longer in the kitchen.

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Recipe Q&A

→ How long does it take to make this bowl?

The total time is 50 minutes, including 20 minutes of preparation and 30 minutes of cooking time. Most of the cooking happens hands-free in the oven.

→ Can I meal prep this dish?

Yes, this bowl is excellent for meal prep. Store components separately in airtight containers for up to 4 days. Add the lemon dressing just before serving to keep everything fresh.

→ What vegetables work best for roasting?

Bell peppers, zucchini, red onion, and cherry tomatoes are ideal. You can also add carrots, broccoli, asparagus, or sweet potatoes based on what's in season.

→ Is this dish gluten-free?

Yes, this bowl is naturally gluten-free. Just ensure your chicken broth and all other ingredients are certified gluten-free if you have celiac disease or a gluten sensitivity.

→ Can I use chicken thighs instead of breasts?

Absolutely. Boneless chicken thighs work beautifully and may even stay juicier. Adjust cooking time to 25-35 minutes, ensuring the internal temperature reaches 165°F.

→ What can I substitute for the rice?

Quinoa, cauliflower rice, or farro make great alternatives. Cauliflower rice is perfect for a low-carb option, while quinoa adds extra protein.