# What You'll 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
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a bowl, combine olive oil, lemon juice, lemon zest, rosemary, thyme, garlic, salt, and pepper. Add chicken breasts and toss to coat thoroughly. Allow to marinate for 15 minutes, or up to 2 hours for enhanced flavor.
03 - Distribute 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 nestle among the vegetables if space permits.
05 - Roast in the oven for 25 to 30 minutes, or 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, cover, 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 with roasted vegetables and sliced chicken breast. Drizzle with lemon dressing and serve immediately.
