Herb-Marinated Chicken with Roasted Vegetables and Steamed Rice
Elevate your weeknight dinner with this vibrant Herb-Marinated Chicken with Roasted Vegetables and Steamed Rice! Tender chicken breasts are infused with a zesty marinade of olive oil, lemon juice, garlic, and aromatic herbs like oregano and thyme, then grilled to perfection for a smoky, flavorful finish. Accompanied by a medley of oven-roasted vegetables—red bell peppers, zucchini, carrots, and broccoli—caramelized to bring out their natural sweetness, and paired with fluffy, steamed white rice, this dish offers a harmonious balance of protein, fiber, and carbs. Ready in just over an hour, this wholesome, colorful meal is as visually stunning as it is satisfying. Garnished with fresh parsley, it’s the perfect choice for a nourishing family dinner or weekend gathering, packed with Mediterranean-inspired flavors. Ideal search keywords: herb-marinated chicken, roasted vegetables, steamed rice recipe, healthy dinner ideas, Mediterranean dinner recipes.
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Recipe Information
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
Instructions
In a large bowl, combine 4 tablespoons of olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and black pepper.
Add the chicken breasts to the marinade, turning to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
Preheat the oven to 425°F (220°C).
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.
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.
While the vegetables are roasting, rinse the rice under cold water until the water runs clear.
In a medium saucepan, bring 3 cups of water to a boil. Stir in the rice with a pinch of salt.
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.
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).
Let the chicken rest for a few minutes before slicing.
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
Calories |
2395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3019 mg | 131% | |
| Total Carbohydrate | 108.2 g | 39% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 18.1 g | ||
| Protein | 232.9 g | 466% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1406 mg | 30% | |
*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.
