Lemon Herb Chicken and Rice Bowl
Brighten up your weeknight dinners with this vibrant and flavorful Lemon Herb Chicken and Rice Bowl! Featuring tender, golden-browned chicken seasoned with a medley of oregano, thyme, and garlic, this recipe is elevated with a zesty splash of fresh lemon juice. The fluffy, herb-infused rice, cooked to perfection with savory chicken broth, is dotted with tender-crisp broccoli and sweet red bell peppers for a colorful and nutritious base. Quick to prepare in just 40 minutes, this one-pan meal is as easy as it is satisfying. Finished with a sprinkle of fresh parsley and optional lemon wedges for an extra citrusy kick, this dish makes a wholesome and delicious dinner that's perfect for meal prep or serving the whole family. Whether you're seeking a healthy rice bowl recipe or crave the comforting flavors of herbed chicken, this bowl is guaranteed to hit the spot!
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Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 0.5 teaspoon Garlic powder
- 3 tablespoons Lemon juice
- 2 cups Chicken broth
- 1 cup Long-grain white rice
- 2 cups Broccoli florets
- 1 medium Red bell pepper
- 2 tablespoons Fresh parsley
- 4 pieces Optional: Lemon wedges
Directions
Step 1
Begin by preparing the chicken. Pat the chicken breasts dry with paper towels and season them with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1 teaspoon of oregano, 1 teaspoon of thyme, and 1/2 teaspoon of garlic powder on both sides.
Step 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest on a cutting board.
Step 3
In the same skillet, add an additional tablespoon of olive oil. Dice the red bell pepper and add it to the skillet, cooking for about 2 minutes until slightly softened.
Step 4
Add the rice to the skillet and cook for another minute, stirring to combine it with the peppers and residual chicken flavor in the skillet.
Step 5
Pour 2 cups of chicken broth and 3 tablespoons of lemon juice into the skillet. Bring to a gentle simmer.
Step 6
Reduce the heat to low, add the broccoli florets on top of the rice mixture, and cover. Allow the rice and broccoli to cook for about 18-20 minutes, or until the rice is tender and the broccoli is bright green.
Step 7
While the rice cooks, slice the rested chicken breasts into thick strips.
Step 8
Once the rice and broccoli are ready, turn off the heat, fluff the rice with a fork, and adjust seasoning with remaining salt and pepper to taste.
Step 9
To assemble the bowls, divide the rice and broccoli mixture among four bowls. Top each bowl with sliced chicken breast strips.
Step 10
Garnish with freshly chopped parsley and, if desired, serve with lemon wedges on the side for an extra zesty flavor.
Step 11
Serve immediately and enjoy your Lemon Herb Chicken and Rice Bowl.
Nutrition Facts
| Serving size | (1539.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1255.6 |
| Total Fat 41.9g | 0% |
| Saturated Fat 8.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 295.8mg | 0% |
| Sodium 3795.9mg | 0% |
| Total Carbohydrate 95.4g | 0% |
| Dietary Fiber 10.6g | 0% |
| Total Sugars 11.7g | |
| Protein 128.3g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 258.7mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 1925.1mg | 0% |
Source of Calories