Description
A bright and zesty chicken rice bowl featuring tender lemon-herb chicken, fluffy jasmine rice, and fresh vegetable toppings in a quick 30-minute meal.
Ingredients
1.5 lbs boneless, skinless chicken breasts
2 cups cooked jasmine rice
5 oz cherry tomatoes, halved
4 oz cucumber, diced
1 red onion, thinly sliced
3 tbsp olive oil
2 lemons (zest and juice)
1 tsp fresh oregano
1 tsp fresh thyme
4 garlic cloves, minced
Salt and pepper, to taste
1 tbsp honey (optional, for slight sweetness)
Instructions
Preheat oven to 400°F (200°C)
Pat chicken dry and season generously with lemon zest, herbs, garlic, salt, and pepper
Heat 1 tbsp olive oil in an oven-safe skillet, sear chicken for 2-3 minutes per side
Transfer to oven and bake for 10-12 minutes until cooked through
Meanwhile, cook jasmine rice according to package instructions
Chop remaining lemon, tomatoes, cucumber, and red onion into a vibrant topping
Scoop rice into bowls, top with chicken and fresh vegetables
Drizzle with remaining olive oil and lemon juice at serving time
Notes
Use chicken thighs for juier results
Substitute Greek yogurt or tahini for a creamier sauce
Replace cherry tomatoes with bell peppers or zucchini
Add toasted pine nuts or pumpkin seeds for crunch
- Prep Time: 15
- Cook Time: 15
- Category: chicken
- Method: Oven Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 325
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.8g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg