Whole30 Herb-Marinated Chicken with Roasted Vegetables and Steamed Rice
Elevate your mealtime with this vibrant and flavor-packed Whole30 Herb-Marinated Chicken, paired perfectly with an array of roasted vegetables and nourishing steamed cauliflower rice. This wholesome recipe combines juicy, lemon-garlic-marinated chicken, roasted carrots, bell peppers, zucchini, red onion, and lightly sautéed cauliflower rice for a balanced, gluten-free, and dairy-free dish that’s as nutritious as it is delicious. The fresh herbs—rosemary and thyme—infuse the chicken with earthy aromatics, while the roasted veggies add a delightful caramelized sweetness. Ready in just an hour, this healthy meal is ideal for anyone following the Whole30 program or seeking a clean, wholesome dinner option the entire family will love.
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Recipe Information
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
Instructions
In a bowl, combine olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Mix well to create the marinade.
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.
Preheat your oven to 400°F (200°C).
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.
Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through until they are tender and slightly charred.
While the vegetables are roasting, prepare the cauliflower rice. Using a food processor, pulse the cauliflower florets until they resemble the texture of rice.
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.
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).
Once everything is cooked, serve the herb-marinated chicken alongside the roasted vegetables and a scoop of steamed cauliflower rice.
Nutrition Facts
Calories |
2331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5533 mg | 241% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 43.4 g | ||
| Protein | 237.2 g | 474% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 370 mg | 28% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 5700 mg | 121% | |
*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.
