High Protein Lemon Chicken and Rice Bowl
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1 cup uncooked basmati rice
- 2 cups chicken broth (for cooking the rice)
- 2 large lemons (zest of both, plus 1/4 cup fresh juice)
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
- 1 tbsp extra virgin olive oil
- Fresh parsley, chopped for garnish
- Optional: Diced cucumber, cherry tomatoes, and crumbled feta cheese for topping
Instructions
- Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice and the chicken broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 to 18 minutes. Once done, remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- While the rice is simmering, place the cubed chicken breast in a medium bowl. Add the lemon zest, lemon juice, minced garlic, dried oregano, salt, and black pepper. Toss the chicken thoroughly to ensure every piece is coated. If you have extra time, let it marinate for 10 minutes, but it can also be cooked immediately.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer, being careful not to crowd the pan. Cook for 6 to 8 minutes, turning occasionally, until the chicken is golden brown on the outside and cooked through to an internal temperature of 165°F (74°C).
- Divide the cooked fluffy rice into four bowls. Top each bowl with a generous portion of the lemon garlic chicken. Garnish with fresh parsley and add your choice of optional toppings like cucumber, tomatoes, or feta for extra texture and flavor.