Gluten-Free Herb-Marinated Chicken with Roasted Vegetables and Steamed Rice
Delight in the mouthwatering flavors of this Gluten-Free Herb-Marinated Chicken with Roasted Vegetables and Steamed Rice, a wholesome meal that's as nourishing as it is delicious. Perfectly marinated in an aromatic blend of fresh rosemary, thyme, garlic, olive oil, and a splash of zesty lemon, the tender chicken breasts are pan-seared to golden perfection. Paired with a vibrant and caramelized medley of roasted red bell peppers, zucchini, carrots, broccoli, and mushrooms, this meal is a celebration of wholesome ingredients and bright, fresh flavors. Served alongside fluffy steamed basmati or jasmine rice, this gluten-free recipe is a well-balanced dinner option that's easy to prepare and sure to impress. Whether you're cooking for a busy weeknight or a casual gathering, this satisfying and naturally gluten-free dish will quickly become a household favorite.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
Add the chicken breasts to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours.
Preheat your oven to 400°F (200°C).
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.
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.
While the vegetables are roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
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.
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.
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.
Serve the herb-marinated chicken alongside the roasted vegetables and steamed rice. Garnish with additional fresh herbs, if desired.
Nutrition Facts
Calories |
2354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5469 mg | 238% | |
| Total Carbohydrate | 143.4 g | 52% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 35.2 g | ||
| Protein | 246.8 g | 494% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 388 mg | 30% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 4757 mg | 101% | |
*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.
