Description
Bright, zesty, and comforting, this Lemon Herb Chicken Rice Bowl is an easy weeknight meal that feels fresh and satisfying.
Ingredients
Scale
- 2 chicken breasts
- 1 cup rice (white or brown)
- 1 lemon (juiced and zested)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups broccoli (or your choice of vegetables)
- Fresh parsley (for garnish)
Instructions
- Cook the rice according to package instructions. While the rice cooks, zest and juice the lemon, mince the garlic, and cut the broccoli into bite-sized florets. Pat the chicken breasts dry with paper towels.
- Combine lemon juice, lemon zest, olive oil, minced garlic, oregano, thyme, salt, and pepper in a bowl. Whisk until blended. Place the chicken in the marinade and turn to coat. Cover and refrigerate for at least 30 minutes.
- Heat a skillet or grill pan over medium-high heat. Remove chicken from the marinade and sear or grill for about 6–7 minutes per side, until the internal temperature reaches 165°F (74°C). In the last 3–5 minutes, add the broccoli to the pan and let it steam until bright green and tender-crisp.
- Slice the chicken thinly against the grain. Serve the sliced chicken over a bed of rice with steamed broccoli and garnish with chopped fresh parsley.
Notes
For extra flavor, serve with lemon wedges and a dollop of yogurt or tzatziki on the side.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 760
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 85mg