Herb-Infused Sheet Pan Chicken with Colorful Rice
This vibrant and hearty Herb-Infused Sheet Pan Chicken with Colorful Rice recipe makes for a delightful meal that is both flavorful and visually appealing. The combination of juicy chicken breasts seasoned with a blend of herbs and roasted alongside caramelized vegetables creates a dish that is not only easy to prepare but also nutritious. The fragrant turmeric and cumin-spiced brown basmati rice pairs beautifully with the roasted chicken and vegetables, offering a satisfying finish to your meal. Serve it with fresh lemon wedges for an extra burst of flavor. Perfect for weeknight dinners or casual gatherings with friends and family, this recipe is sure to impress.
3
Servings
312
Calories
17
Ingredients
Ingredients
yellow onion
1 large (in 1/2-inch wedges)
garlic
1 head (halved crosswise)
red bell pepper
1 (seeded and cut into 1-inch strips)
cauliflower
1 small head (cut into 2-inch florets)
thyme
4 sprigs (fresh)
rosemary
needles from 1 sprig
olive oil
3 tablespoons
kosher salt
to taste
black pepper
to taste (freshly ground)
boneless skinless chicken breasts
3 (sliced into thirds crosswise)
lemon
1 (cut into wedges, optional)
long-grain brown basmati rice
1 cup
ground turmeric
1 tablespoon
ground cumin
1 teaspoon
kosher salt
1 1/2 teaspoons
olive oil
1 tablespoon
cilantro
1/4 cup (chopped)
Instructions
1
Preheat your oven to 425°F (220°C). Gather a large baking sheet and arrange the onion wedges, halved garlic head, cauliflower florets, and red bell pepper strips on it.
2
Sprinkle the thyme sprigs and rosemary needles over the vegetables. Drizzle with 2 tablespoons of olive oil and toss everything to ensure it's well-coated. Season generously with kosher salt and freshly ground black pepper.
3
Roast the vegetable mixture in the preheated oven for about 40 minutes, shaking the pan occasionally to achieve even browning and caramelization.
4
Once the vegetables have started to turn golden and crisp, remove the sheet pan from the oven. Lay the sliced chicken breasts on top of the roasted vegetables, seasoning each side with salt and pepper.
5
Drizzle the chicken with the remaining 1 tablespoon of olive oil, then place the sheet pan back in the oven. Roast for an additional 15 minutes or until the chicken is fully cooked through.
6
While the chicken and vegetables are roasting, prepare the rice. In a saucepan, combine the brown basmati rice, ground turmeric, ground cumin, 1 1/2 teaspoons of kosher salt, and 2 cups of water. Bring to a boil over high heat.
7
Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 35 minutes. Remove from heat, keeping the lid on for another 5 minutes to allow the rice to steam.
8
After steaming, fluff the rice with a fork and stir in 1 tablespoon of olive oil and chopped cilantro. Taste and adjust seasoning with additional salt if required.
9
Serve the roasted chicken and vegetables alongside the colorful rice, garnished with lemon wedges if desired.
Nutrition Information
11g
Fat
19g
Carbs
36g
Protein
3g
Fiber
2g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Sheet Pan Chicken with Colorful Rice?
It is a vibrant and hearty meal featuring juicy herb-seasoned chicken breasts roasted with caramelized vegetables and served with turmeric and cumin-spiced brown basmati rice.
What vegetables are included in this sheet pan recipe?
The recipe includes yellow onion wedges, a halved head of garlic, cauliflower florets, and red bell pepper strips.
What is the recommended oven temperature?
The oven should be preheated to 425°F (220°C).
How many servings does this recipe provide?
This recipe is designed to provide 3 servings.
What type of chicken should I use?
You should use 3 boneless skinless chicken breasts, sliced into thirds crosswise.
How long do the vegetables roast before adding the chicken?
The vegetables should roast for approximately 40 minutes before adding the chicken.
How long does the chicken need to cook on the sheet pan?
The chicken needs to roast for about 15 minutes or until it is fully cooked through.
What kind of rice is used in the colorful rice side dish?
The recipe uses one cup of long-grain brown basmati rice.
What spices give the rice its color and flavor?
The rice is seasoned with one tablespoon of ground turmeric and one teaspoon of ground cumin.
How many calories are in a single serving?
Each serving contains approximately 312 calories.
What is the protein content of this meal?
Each serving provides about 36g of protein.
How much fat is in one serving?
There are 11g of fat per serving.
What are the total carbohydrates per serving?
There are 19g of carbohydrates per serving.
How much fiber does this dish contain?
Each serving contains 3g of dietary fiber.
Is there any sugar in this recipe?
Yes, there are 2g of sugar per serving.
How do I prepare the garlic for roasting?
The head of garlic should be halved crosswise before being placed on the sheet pan.
What fresh herbs are used in the infusion?
The recipe calls for 4 fresh thyme sprigs and rosemary needles from one sprig.
How much olive oil is required for the entire recipe?
A total of 4 tablespoons of olive oil is used (3 for the sheet pan and 1 for the rice).
What is the water-to-rice ratio for the brown basmati rice?
Use 2 cups of water for every 1 cup of brown basmati rice.
How long should the rice simmer?
The rice should simmer on low heat for 35 minutes.
What is the final step for preparing the rice?
After simmering, let the rice steam for 5 minutes, then fluff with a fork and stir in olive oil and chopped cilantro.
How should the cauliflower be cut?
The cauliflower should be cut into 2-inch florets.
How should the yellow onion be sliced?
The yellow onion should be cut into 1/2-inch wedges.
What is the recommended garnish for this dish?
The dish is best served with fresh lemon wedges and chopped cilantro.
How much cilantro is needed?
The recipe calls for 1/4 cup of chopped cilantro.
Do I need to peel the red bell pepper?
No, the red bell pepper should just be seeded and cut into 1-inch strips.
What seasonings are used for the chicken?
The chicken is seasoned with kosher salt and freshly ground black pepper.
How many grams of sodium are in the dish?
The specific sodium content is not provided, as salt is added to taste.
Is this recipe suitable for meal prep?
Yes, it is an easy sheet pan meal that is perfect for weeknight dinners and leftovers.
Can I use regular white rice instead of brown basmati?
Yes, but you will need to adjust the water amount and reduce the cooking time significantly.