Lemon Herb Chicken and Rice Bowl

Ingredients

• about 680 g Chicken breasts
• 2 tablespoons Olive oil
• 4 cloves Garlic
• 3 tablespoons Lemon juice
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 4 cups Cooked white rice
• 1 cup Cucumber
• 1 cup Cherry tomatoes
• 1/2 cup Kalamata olives
• 1/4 cup Fresh parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of chicken breasts into 2.54 cm bite-sized pieces.
2. 2Place a 30.48 cm skillet over medium-high heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 4 cloves of minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
3. 3Add the cut chicken breasts to the skillet. Cook for 6-8 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. The internal temperature should reach 74°C.
4. 4Pour the 3 tablespoons of lemon juice into the skillet with the chicken. Sprinkle in the 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir everything together and cook for an additional 2 minutes, allowing the flavors to meld.
5. 5Divide the 4 cups of cooked white rice evenly among four serving bowls.
6. 6Top the rice in each bowl with the cooked chicken mixture. Arrange the 1 cup of chopped cucumber, 1 cup of halved cherry tomatoes, and 1/2 cup of Kalamata olives over the chicken.
7. 7Garnish each bowl with the 1/4 cup of fresh parsley. Serve immediately.

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