Whole30 Herb-Marinated Chicken with Roasted Vegetables and Steamed Rice

Elevate weeknight dinners with this Whole30 Herb-Marinated Chicken with Roasted Vegetables and Steamed Cauliflower Rice—a vibrant, nutritious meal that’s as flavorful as it is wholesome. The tender, juicy chicken is infused with a zesty marinade of olive oil, fresh lemon juice, garlic, and aromatic herbs like rosemary and thyme, creating a bold yet balanced flavor profile. Paired with a medley of perfectly roasted vegetables—sweet carrots, bell peppers, zucchini, and red onion—and fluffy, low-carb cauliflower rice sautéed in coconut oil, this dish is a symphony of textures and colors. Ready in just about an hour, this gluten-free, dairy-free recipe is perfect for those following Whole30 or looking for a healthy, satisfying dinner that doesn’t compromise on taste. Serve it fresh off the grill for a meal that’s sure to impress!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 0.25 cup olive oil
• 0.25 cup fresh lemon juice
• 4 cloves fresh garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 medium carrots, peeled and sliced
• 2 medium bell peppers, deseeded and sliced
• 2 medium zucchini, sliced
• 1 medium red onion, sliced
• 1 head cauliflower, broken into florets
• 2 tablespoons coconut oil

Directions

Step 1

In a bowl, combine olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Mix well to create the marinade.

Step 2

Place the chicken breasts in a large ziplock bag or shallow dish and pour the marinade over them. Ensure the chicken is well-coated. Seal or cover and refrigerate for at least 1 hour or overnight for the best flavor.

Step 3

Preheat your oven to 400°F (200°C).

Step 4

In a large mixing bowl, combine sliced carrots, bell peppers, zucchini, and red onion. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper to taste, and toss until the vegetables are evenly coated.

Step 5

Spread the vegetables in a single layer on a baking sheet lined with parchment paper.

Step 6

Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through until they are tender and slightly charred.

Step 7

While the vegetables are roasting, prepare the cauliflower rice. Using a food processor, pulse the cauliflower florets until they resemble the texture of rice.

Step 8

Heat coconut oil in a large pan over medium heat, add the processed cauliflower rice, and sauté for 5-7 minutes, stirring occasionally, until the cauliflower is tender. Season with salt and pepper to taste.

Step 9

Remove the chicken from the marinade, discarding any excess marinade. Heat a grill pan over medium-high heat. Cook the chicken for 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F/75°C).

Step 10

Once everything is cooked, serve the herb-marinated chicken alongside the roasted vegetables and a scoop of steamed cauliflower rice.

Nutrition Facts

Serving size	(2319.3g)

Amount per serving	% Daily Value*
Calories	2331.0

Total Fat 113.1g	0%
Saturated Fat 39.7g	0%
Polyunsaturated Fat 5.8g
Cholesterol 591.6mg	0%
Sodium 5532.6mg	0%
Total Carbohydrate 89.9g	0%
Dietary Fiber 29.9g	0%
Total Sugars 43.4g
Protein 237.2g	0%

Vitamin D 7.0IU	0%
Calcium 370.1mg	0%
Iron 13.0mg	0%
Potassium 5699.7mg	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: 43.8%

Protein: 40.8%

Carbs: 15.5%