Lemon Herb Chicken and Rice Bowl

Ingredients

• 1.5 lb Chicken Breast
• 2 tablespoons Olive Oil
• 3 tablespoons Lemon Juice
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Thyme
• 3 cloves Garlic
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 4 cups Cooked Rice
• 1 cup Cucumber
• 1 cup Cherry Tomatoes
• 0.5 cup Kalamata Olives
• 0.5 cup Feta Cheese

Instructions

1. 1In a medium bowl, combine the 2 tablespoons of olive oil, 3 tablespoons of lemon juice, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 3 cloves of minced garlic, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Whisk everything together until well combined.
2. 2Cut the 1.5 lb of chicken breast into bite-sized pieces, about 1-inch cubes. Add the cut chicken to the bowl with the marinade. Toss the chicken to ensure all pieces are coated. Let the chicken sit in the marinade for at least 15 minutes.
3. 3Heat a large skillet over medium-high heat. The skillet should be hot enough that a drop of water sizzles immediately.
4. 4Carefully add the marinated chicken pieces to the hot skillet in a single layer. Cook for 5 to 7 minutes, turning occasionally, until the chicken is browned on all sides and the internal temperature reaches 165°F (74°C).
5. 5While the chicken is cooking, prepare your serving bowls. Divide the 4 cups of cooked rice evenly among four bowls.
6. 6Once the chicken is cooked, remove it from the skillet. Arrange the cooked chicken over the rice in each bowl. Add the 1 cup of cucumber, 1 cup of cherry tomatoes, 0.5 cup of Kalamata olives, and 0.5 cup of feta cheese to each bowl.
7. 7Serve the Lemon Herb Chicken and Rice Bowls immediately.

Related Guides