Rice Bowl with Herbs and Roasted Veggies Recipe

If you’re craving a wholesome dish that bursts with flavor and color, this Rice Bowl with Herbs and Roasted Veggies is exactly what you need. It combines tender, smoky chicken, sweet caramelized vegetables, and nutty brown rice, all brightened up with a fresh herb drizzle that ties everything together beautifully. This bowl is a brilliant celebration of simple, clean ingredients transforming into a vibrant meal that feels just as good as it tastes.

this Recipe

Ingredients You’ll Need

The magic of this Rice Bowl with Herbs and Roasted Veggies lies in its straightforward ingredients. Each one plays a vital role in creating a balanced combination of savory, sweet, and fresh flavors, as well as offering satisfying textures and vivid colors that make every bite exciting.

• Chicken breasts (2 boneless, skinless, cubed): Provides lean protein with a tender, juicy bite when roasted.
• Olive oil (3 tbsp total): Adds richness and helps roast the chicken and vegetables to a perfect caramelized finish.
• Garlic powder (1 tsp): Gives the chicken an aromatic depth without overpowering.
• Smoked paprika (1 tsp): Adds a warm, smoky nuance that makes the chicken irresistibly flavorful.
• Dried thyme (½ tsp): Brings a subtle herbaceous note that complements the spices.
• Salt & pepper: Essential seasonings that enhance all other flavors.
• Sweet potato (1 large, peeled and cubed): Sweet and tender, adds both color and natural sweetness to the bowl.
• Broccoli florets (1 cup): Offers a bit of crunch and vibrant green color packed with nutrients.
• Zucchini slices (1 cup): Adds a mild flavor and soft texture after roasting.
• Red bell pepper (1, sliced): Brings a bright pop of color and sweet freshness.
• Dried oregano (1 tsp): Enhances the roasted veggies with a warm, earthy herbal flavor.
• Cooked brown rice or quinoa (2 cups): A hearty, comforting base that soaks up the herb drizzle beautifully.
• Herb drizzle ingredients: Olive oil (2 tbsp), lemon juice (1 tbsp), chopped parsley (1 tbsp), chopped basil (1 tbsp), and a pinch of salt — this fresh mixture perfumes the entire dish and ties everything together with a bright, zesty finish.

How to Make Rice Bowl with Herbs and Roasted Veggies

Step 1: Preheat and Prepare

Start by preheating your oven to 400°F (200°C). This temperature is ideal to ensure the chicken cooks through perfectly while the veggies roast to a golden, caramelized crispness.

Step 2: Season the Chicken

In a bowl, toss the cubed chicken with olive oil, garlic powder, smoked paprika, dried thyme, salt, and pepper. Make sure each piece is evenly coated so every bite bursts with those smoky, savory flavors.

Step 3: Toss the Veggies

In a separate bowl, combine the sweet potato cubes, broccoli florets, zucchini slices, and red bell pepper. Drizzle with olive oil and sprinkle with dried oregano, salt, and pepper. Toss well to ensure all the vegetables are nicely coated for roasting.

Step 4: Roast Chicken and Vegetables

Spread both the seasoned chicken and veggies on a baking sheet in a single layer. Roast in the oven for 20 to 25 minutes, tossing everything halfway through to promote even cooking. You’ll know it’s ready when the chicken is cooked through and the veggies are tender with delicious caramelized edges.

Step 5: Cook the Rice

While your chicken and veggies are roasting, prepare the brown rice or quinoa according to the package instructions. Using brown rice adds nuttiness and a satisfying chew that pairs beautifully with the roasted ingredients.

Step 6: Whisk the Herb Drizzle

In a small bowl, whisk together olive oil, lemon juice, chopped parsley, chopped basil, and a pinch of salt. This vibrant herb drizzle is the secret sauce that brings brightness and freshness to the entire dish.

Step 7: Assemble Your Rice Bowl with Herbs and Roasted Veggies

Divide the cooked rice between bowls. Arrange the roasted chicken and veggies on top, then generously drizzle with your herb mixture. This final step transforms simple ingredients into a dazzling, delicious meal.

How to Serve Rice Bowl with Herbs and Roasted Veggies

Garnishes

Add a sprinkle of extra fresh herbs like parsley or basil to make the bowl pop visually and intensify the fresh flavor. A few crushed nuts or seeds can add delightful crunch, while a wedge of lemon on the side can brighten up each bite for those who love a citrus zing.

Side Dishes

This vibrant bowl is perfectly balanced on its own but pairs wonderfully with light sides such as a crisp green salad with a simple vinaigrette or a cool cucumber yogurt dip for some creaminess. It’s a great way to keep the meal feeling fresh and light.

Creative Ways to Present

Try serving your Rice Bowl with Herbs and Roasted Veggies layered in mason jars for an on-the-go lunch or a pretty picnic setup. For a shared meal, spread the ingredients out on a large platter and let everyone build their own bowls, adding a festive, interactive vibe to mealtime.

Make Ahead and Storage

Storing Leftovers

Leftover Rice Bowl with Herbs and Roasted Veggies keeps well in an airtight container in the refrigerator for up to 3 days. Keep the herb drizzle separate until ready to serve to maintain its fresh flavor.

Freezing

You can freeze the roasted chicken and vegetables separately from the rice for up to 2 months. Avoid freezing the herb drizzle, as fresh herbs and lemon don’t reheat well, so prepare a fresh batch when ready to eat.

Reheating

Reheat the chicken and veggies in a preheated oven or a skillet to bring back their crispy roasted texture. Heat the rice in the microwave or on the stovetop with a splash of water to keep it moist. Add the herb drizzle fresh after reheating to preserve its brightness.

FAQs

Can I use other vegetables in this Rice Bowl with Herbs and Roasted Veggies?

Absolutely! Feel free to swap in your favorite seasonal vegetables like carrots, cauliflower, or asparagus for variety. Just adjust the roasting time slightly depending on the veggies’ firmness.

Is it possible to make this dish vegetarian or vegan?

Yes! Simply replace the chicken with chickpeas or tofu for protein, and ensure your herb drizzle uses a plant-based oil like olive oil. It’s just as delicious and full of nutrients.

What kind of rice works best for this recipe?

Brown rice brings a nice nutty flavor and chewy texture, but quinoa is a great gluten-free alternative. You can also use white rice if you prefer a softer texture.

Can I prepare this recipe for meal prep?

Definitely! This Rice Bowl with Herbs and Roasted Veggies is a fantastic make-ahead meal. Cook components in advance, keep everything chilled separately, and assemble when ready to eat for a quick and satisfying lunch or dinner.

How do I store the herb drizzle if I have leftovers?

Keep it in a small airtight container or jar in the fridge. The flavors will stay fresh for 2-3 days, but give it a good stir before adding it to your bowl again.

Final Thoughts

I can’t recommend this Rice Bowl with Herbs and Roasted Veggies enough for adding a colorful, nutritious, and flavorful meal to your weekly rotation. It’s easy to make, satisfying to eat, and flexible enough to suit your tastes. Give it a try and watch how simple ingredients come together to create something truly special!