Keto Herb-Marinated Chicken with Roasted Vegetables and Steamed Rice

Indulge in the rich flavors of this Keto Herb-Marinated Chicken with Roasted Vegetables and Steamed Rice—a dish that seamlessly blends zesty, herbaceous marinated chicken with perfectly roasted seasonal vegetables and a side of light, fluffy rice. The chicken is infused with a vibrant marinade of olive oil, fresh lemon juice, garlic, and freshly chopped rosemary, thyme, and parsley, creating a tender and flavorful centerpiece. Paired with caramelized broccoli, bell peppers, and zucchini, this meal is both nutrient-dense and bursting with color. Whether you’re following a keto lifestyle or just looking for a wholesome, stress-free dinner idea, this recipe checks all the boxes. Ready in just an hour, it’s an ideal option for weeknight dinners or meal prep. Perfectly grilled, beautifully roasted, and utterly delicious—this is a dish you’ll want to make again and again!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken breasts
• 0.5 cup olive oil
• 0.25 cup fresh lemon juice
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups broccoli florets
• 1 bell pepper, sliced
• 2 zucchini, sliced
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

In a large bowl, whisk together 0.5 cup of olive oil, 0.25 cup of fresh lemon juice, minced garlic, chopped rosemary, thyme, parsley, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to create the marinade.

Step 2

Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, ideally several hours for best flavor.

Step 3

Preheat your oven to 400°F (200°C).

Step 4

In another large bowl, combine broccoli florets, sliced bell pepper, and sliced zucchini. Drizzle with 2 tablespoons of olive oil and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Toss the vegetables until evenly coated.

Step 5

Spread the vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned.

Step 6

While the vegetables are roasting, remove the chicken from the marinade and grill on a preheated grill or grill pan over medium-high heat for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).

Step 7

Remove chicken from the grill and let it rest for 5 minutes before serving.

Step 8

Serve the herb-marinated chicken alongside the roasted vegetables for a complete keto-friendly meal.

Nutrition Facts

Serving size	(1447.3g)

Amount per serving	% Daily Value*
Calories	2552.3

Total Fat 166.1g	0%
Saturated Fat 28.8g	0%
Polyunsaturated Fat 13.3g
Cholesterol 572.0mg	0%
Sodium 4132.8mg	0%
Total Carbohydrate 32.4g	0%
Dietary Fiber 10.4g	0%
Total Sugars 12.3g
Protein 225.3g	0%

Vitamin D 0IU	0%
Calcium 253.2mg	0%
Iron 10.0mg	0%
Potassium 1044.4mg	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: 59.2%

Protein: 35.7%

Carbs: 5.1%