Herb-Marinated Chicken with Roasted Vegetables and Steamed Rice

Treat your taste buds to the vibrant flavors of Herb-Marinated Chicken with Roasted Vegetables and Steamed Rice, a wholesome and visually stunning meal that's as nourishing as it is delicious. This recipe features tender chicken breasts marinated in a zesty blend of olive oil, lemon juice, garlic, and earthy herbs like oregano and thyme, then perfectly grilled for a smoky char. Paired with a colorful medley of caramelized roasted vegetables—think bell peppers, zucchini, carrots, and broccoli—and fluffy steamed white rice, this dish strikes the perfect balance of savory, tangy, and fresh flavors. Ideal for weeknight dinners or meal prep, this recipe is easy to customize and packed with nutritious ingredients. Finished with a sprinkle of fresh parsley, it's a complete meal that’s as satisfying as it is effortless to make.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 4 pieces chicken breasts
• 6 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 large red bell pepper, chopped
• 1 medium zucchini, sliced
• 2 medium carrots, sliced
• 2 cups broccoli florets
• 1.5 cups white rice
• 3 cups water
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

In a large bowl, combine 4 tablespoons of olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and black pepper.

Step 2

Add the chicken breasts to the marinade, turning to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.

Step 3

Preheat the oven to 425°F (220°C).

Step 4

On a large baking sheet, toss red bell pepper, zucchini, carrots, and broccoli florets with the remaining 2 tablespoons of olive oil. Season with a pinch of salt and pepper.

Step 5

Spread the vegetables across the baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.

Step 6

While the vegetables are roasting, rinse the rice under cold water until the water runs clear.

Step 7

In a medium saucepan, bring 3 cups of water to a boil. Stir in the rice with a pinch of salt.

Step 8

Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and all the water has been absorbed. Fluff with a fork before serving.

Step 9

Heat a grill pan over medium-high heat. Remove chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).

Step 10

Let the chicken rest for a few minutes before slicing.

Step 11

To serve, place a bed of steamed rice on each plate, top with sliced chicken, and arrange roasted vegetables around the chicken. Garnish with fresh parsley.

Nutrition Facts

Serving size	(2419.4g)

Amount per serving	% Daily Value*
Calories	2395.3

Total Fat 111.4g	0%
Saturated Fat 20.3g	0%
Polyunsaturated Fat 8.0g
Cholesterol 572.0mg	0%
Sodium 3019.4mg	0%
Total Carbohydrate 108.2g	0%
Dietary Fiber 15.1g	0%
Total Sugars 18.1g
Protein 232.9g	0%

Vitamin D 0IU	0%
Calcium 347.6mg	0%
Iron 11.1mg	0%
Potassium 1406.2mg	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: 42.4%

Protein: 39.4%

Carbs: 18.3%