Savory Citrus-Herb Chicken with Garlic-Infused Rice and Zesty Veggie Medley

Begin by marinating the chicken in a mixture of olive oil, lemon juice, orange juice, minced garlic, chopped fresh herbs, salt, and pepper for at least 30 minutes.

Preheat your oven to 400°F (200°C). While the chicken marinates, rinse 1 cup of long-grain rice under cold water until the water runs clear.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat and sauté 2 minced garlic cloves until fragrant, about 1 minute.

Add the rinsed rice to the saucepan and toast it for 2-3 minutes, stirring frequently. Pour in 2 cups of chicken broth, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.

While the rice cooks, prepare the veggie medley by chopping 1 bell pepper, 1 zucchini, and 1 cup of broccoli into bite-sized pieces.

Toss the vegetables with 1 tablespoon of olive oil, salt, and pepper, then spread them on a baking sheet.

Once the oven is preheated, place the marinated chicken on another baking sheet and roast both the chicken and veggies for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.

Fluff the garlic-infused rice with a fork and serve it alongside the roasted chicken and veggies, garnished with additional fresh herbs and lemon wedges for an extra burst of flavor.