# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lemon juice
04 - 1 teaspoon lemon zest
05 - 2 teaspoons fresh rosemary, chopped
06 - 2 teaspoons fresh thyme, chopped
07 - 2 garlic cloves, minced
08 - 1 teaspoon salt
09 - 0.5 teaspoon freshly ground black pepper
→ Roasted Vegetables
10 - 1 medium zucchini, cut into half-moons
11 - 1 red bell pepper, cut into 1-inch pieces
12 - 1 yellow bell pepper, cut into 1-inch pieces
13 - 1 red onion, cut into wedges
14 - 1 cup cherry tomatoes, halved
15 - 2 tablespoons olive oil
16 - 1 teaspoon dried oregano
17 - Salt and pepper to taste
→ Rice
18 - 1.5 cups long grain white or brown rice
19 - 3 cups water or chicken broth
20 - 0.5 teaspoon salt
→ Lemon Dressing
21 - 2 tablespoons olive oil
22 - 1 tablespoon fresh lemon juice
23 - 0.5 teaspoon Dijon mustard
24 - 0.5 teaspoon honey
25 - Salt and pepper to taste
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a mixing bowl, combine olive oil, lemon juice, lemon zest, rosemary, thyme, minced garlic, salt, and pepper. Add chicken breasts and toss until evenly coated. Allow to marinate for 15 minutes, or up to 2 hours for enhanced flavor.
03 - Place zucchini, bell peppers, red onion, and cherry tomatoes on the prepared baking sheet. Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Toss to combine and arrange in a single layer.
04 - Place marinated chicken breasts on a separate baking sheet, or if space permits, nestle them among the vegetables on the same sheet.
05 - Roast in the preheated oven for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with caramelized edges.
06 - While chicken and vegetables roast, combine rice, water or broth, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover with a lid, and simmer until rice is tender and liquid is absorbed, approximately 15 to 20 minutes for white rice or 35 to 40 minutes for brown rice.
07 - Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
08 - Divide cooked rice among serving bowls. Top each portion with roasted vegetables and sliced chicken breast. Drizzle with lemon dressing and serve immediately.
