Name: Mediterranean Lemon-Oregano Chicken with Herbed Rice and Roasted Vegetables
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb); 2 cups cooked basmati rice; 1 large zucchini, sliced into 1/2-inch rounds; 1 red bell pepper, cored and cut into large chunks; 1 small red onion, cut into wedges; 3 tbsp extra virgin olive oil, divided; 1 lemon (zest and juice); 2 garlic cloves, minced; 2 tsp dried oregano; 1/2 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; Salt and freshly ground black pepper, to taste

Mediterranean Lemon-Oregano Chicken with Herbed Rice and Roasted Vegetables

ZestyRice7956

This Mediterranean Lemon-Oregano Chicken is a vibrant, fresh dinner that combines juicy, flavorful chicken with aromatic herbed rice and a medley of roasted vegetables. The chicken is quickly marinated in a punchy lemon-oregano mixture for depth and moisture, then grilled for a beautiful char. Roasted zucchini, bell pepper, and red onion add sweetness and color, while the rice, tossed with parsley and mint, provides a cooling, herby counterpoint. Perfect for a clear, cool evening in Ontario and guaranteed to brighten your table with Mediterranean sunshine.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss zucchini, red bell pepper, and red onion with 1.5 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on the baking sheet. Roast for 20-25 minutes, stirring halfway, until golden and tender.
While vegetables roast, in a small bowl, whisk together lemon zest, lemon juice, 1 tbsp olive oil, garlic, oregano, salt, and pepper. Pour half this marinade over the chicken breasts and let sit for at least 10 minutes (ideally, prep this before starting veggies for extra flavor).
Heat a grill pan or large skillet over medium-high. Brush lightly with oil. Grill chicken breasts 5-6 minutes per side, until cooked through and golden. Transfer to a plate and let rest 5 minutes, then slice.
While chicken rests, toss warm cooked rice with parsley, mint, remaining lemon-oregano marinade, salt, and pepper.
To serve, spoon herbed rice onto each plate. Top with sliced chicken and a generous portion of roasted vegetables. Garnish with extra herbs or a squeeze of lemon if desired.