Paleo Herb-Marinated Chicken with Roasted Vegetables and Steamed Rice

Elevate your dinner table with this nourishing Paleo Herb-Marinated Chicken with Roasted Vegetables and Steamed Cauliflower Rice. Tender chicken breasts are infused with a zesty marinade of fresh rosemary, thyme, garlic, and lemon juice, creating a burst of flavor in every bite. Paired with a colorful medley of roasted carrots, broccoli, and red bell peppers, this dish is as vibrant as it is nutritious. The recipe is completed with light and fluffy cauliflower rice, making it a wholesome and low-carb alternative to traditional grains. Perfect for meal prep or a satisfying weeknight dinner, this gluten-free and dairy-free meal brings together fresh, whole ingredients in just one easy-to-follow recipe.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken breasts
• 5 tablespoons extra-virgin olive oil
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 4 pieces garlic cloves, minced
• 2 tablespoons lemon juice
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 2 pieces large carrot, sliced
• 2 cups broccoli florets
• 1 piece red bell pepper, sliced
• 1 piece cauliflower head, riced
• 1 tablespoon coconut oil
• 1 teaspoon paprika

Directions

Step 1

In a medium bowl, combine 3 tablespoons of olive oil, rosemary, thyme, minced garlic, lemon juice, 1 teaspoon of sea salt, and black pepper. Mix well to create the marinade.

Step 2

Place chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is well-coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, preferably 2 hours.

Step 3

Preheat your oven to 400°F (200°C).

Step 4

In a large bowl, combine the sliced carrots, broccoli florets, and red bell pepper slices. Drizzle with 2 tablespoons of olive oil and season with remaining 1 teaspoon of sea salt and paprika. Toss to coat evenly.

Step 5

Spread the vegetables evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.

Step 6

While vegetables are roasting, heat a large skillet over medium heat with 1 tablespoon of coconut oil.

Step 7

Remove chicken breasts from the marinade and discard the leftover marinade. Cook the chicken in the skillet for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown.

Step 8

Meanwhile, prepare the cauliflower rice by steaming the riced cauliflower for about 5-7 minutes until it's tender but not mushy. Alternatively, you can sauté it in a skillet with a small amount of water until softened.

Step 9

Once everything is cooked, plate the chicken breasts, add a portion of roasted vegetables, and serve with a side of cauliflower rice.

Step 10

Garnish with extra herbs (optional) and enjoy this wholesome, Paleo-friendly meal.

Nutrition Facts

Serving size	(1782.1g)

Amount per serving	% Daily Value*
Calories	2161.7

Total Fat 108.7g	0%
Saturated Fat 27.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 572.0mg	0%
Sodium 5472.7mg	0%
Total Carbohydrate 64.3g	0%
Dietary Fiber 23.2g	0%
Total Sugars 25.0g
Protein 234.1g	0%

Vitamin D 0IU	0%
Calcium 363.3mg	0%
Iron 10.9mg	0%
Potassium 2376.1mg	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: 45.0%

Protein: 43.1%

Carbs: 11.8%