Gluten-Free Herb-Marinated Chicken with Roasted Vegetables and Steamed Rice

Transform your mealtime with this vibrant and satisfying Gluten-Free Herb-Marinated Chicken with Roasted Vegetables and Steamed Rice. Perfectly seasoned chicken breasts are infused with the bold flavors of rosemary, thyme, garlic, and fresh lemon juice, creating a fragrant marinade that elevates every bite. Paired with a colorful medley of roasted vegetables—think caramelized zucchini, bell peppers, carrots, broccoli, and cremini mushrooms—and fluffy, tender steamed basmati or jasmine rice, this wholesome dish is a harmonious balance of textures and aromas. Ready in just about an hour, this recipe is not only gluten-free but also rich in nutrients, making it ideal for a healthy, flavorful dinner that will delight the whole family. Whether you're meal prepping or hosting a dinner party, this complete meal is a guaranteed crowd-pleaser!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 4 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 3 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 pieces red bell peppers, sliced
• 2 pieces zucchini, sliced
• 3 pieces carrots, peeled and sliced
• 2 cups broccoli florets
• 1 cup cremini mushrooms, halved
• 1.5 cups basmati or jasmine rice
• 3 cups water

Directions

Step 1

In a large shallow bowl or resealable bag, combine 3 tablespoons of olive oil, lemon juice, rosemary, thyme, garlic, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

Step 2

Add the chicken breasts to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours.

Step 3

Preheat your oven to 400°F (200°C).

Step 4

In a large bowl, combine red bell peppers, zucchini, carrots, broccoli, and mushrooms. Drizzle with the remaining 1 tablespoon of olive oil and season with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Toss to coat.

Step 5

Spread the vegetables evenly on a large baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

Step 6

While the vegetables are roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 7

Remove the chicken breasts from the marinade and cook in the skillet for 5-7 minutes on each side or until the internal temperature reaches 165°F (74°C) and the chicken is browned and cooked through.

Step 8

While the chicken is cooking, rinse the rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan and bring to a boil over high heat.

Step 9

Once boiling, reduce the heat to low and cover. Let the rice simmer for 15 minutes, then remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Step 10

Serve the herb-marinated chicken alongside the roasted vegetables and steamed rice. Garnish with additional fresh herbs, if desired.

Nutrition Facts

Serving size	(3041.6g)

Amount per serving	% Daily Value*
Calories	2353.6

Total Fat 85.4g	0%
Saturated Fat 16.5g	0%
Polyunsaturated Fat 5.3g
Cholesterol 591.6mg	0%
Sodium 5468.9mg	0%
Total Carbohydrate 143.4g	0%
Dietary Fiber 23.4g	0%
Total Sugars 35.2g
Protein 246.8g	0%

Vitamin D 17.4IU	0%
Calcium 388.0mg	0%
Iron 13.7mg	0%
Potassium 4757.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.0%

Protein: 42.4%

Carbs: 24.6%