Lemon Herb Chicken Rice Bowls
Roasted chicken, rice, broccoli, and carrots finished with lemon and herbs.
- Calories
- 590
- Protein
- 43g
- Carbs
- 63g
- Fat
- 16g
Per serving
Ingredients
For 4 servings · 45 min total
- chicken breastpatted dry20 oz
- long grain rice1 cup
- frozen broccoli florets4 cup
- carrotthinly sliced2
- lemonjuiced1
- extra-virgin olive oil4 tsp
- dried Italian seasoning1 tsp
- kosher salt1 tsp
- black pepper1/4 tsp
Instructions
- Thinly slice the carrot. Heat the oven to 425F. Pat the chicken dry, do not rinse it, and season it with salt, pepper, and Italian seasoning.
- Place the chicken and carrots on an oiled sheet pan. Roast for 20-25 minutes, adding the broccoli during the last 10 minutes, until the vegetables are crisp-tender and the thickest chicken portion reads 165°F (74°C).
- While the chicken roasts, rinse the rice. Simmer it in salted water until tender, about 18-22 minutes, then drain if needed.
- Wash the cutting board, knife, and your hands with soap and water before handling the cooked chicken. Slice the chicken and serve it over rice and vegetables with lemon juice.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.