Paleo Herb-Marinated Chicken with Roasted Vegetables and Steamed Rice
Transform your dinner table into a feast of vibrant, wholesome flavors with our Paleo Herb-Marinated Chicken with Roasted Vegetables and Steamed Rice. This nutritious recipe features tender chicken breasts infused with a zesty marinade of fresh rosemary, thyme, garlic, and lemon juice, ensuring every bite is aromatic and flavorful. Paired with perfectly roasted carrots, broccoli, and red bell peppers seasoned with paprika, and served alongside fluffy cauliflower rice, this dish embodies a balance of healthy eating and gourmet-quality taste. Ready in just an hour, it’s a gluten-free, dairy-free, and Paleo-friendly meal that’s as impressive as it is easy to prepare. Perfect for meal prepping or a cozy family dinner, this recipe is guaranteed to satisfy without compromising on wellness.
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Recipe Information
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
Instructions
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.
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.
Preheat your oven to 400°F (200°C).
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.
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.
While vegetables are roasting, heat a large skillet over medium heat with 1 tablespoon of coconut oil.
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.
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.
Once everything is cooked, plate the chicken breasts, add a portion of roasted vegetables, and serve with a side of cauliflower rice.
Garnish with extra herbs (optional) and enjoy this wholesome, Paleo-friendly meal.
Nutrition Facts
Calories |
2162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 5473 mg | 238% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 25.0 g | ||
| Protein | 234.1 g | 468% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2376 mg | 51% | |
*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.
