Lemon Herb Chicken and Rice Bowls

Ingredients

• about 680 g Chicken breasts
• 2 tbsp Olive oil
• 3 tbsp Lemon juice
• 1 tsp Dried oregano
• 0.5 tsp Dried thyme
• 3 cloves Garlic
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 4 cups Cooked brown rice
• 1 medium Cucumber
• 1 cup Cherry tomatoes
• 0.25 medium Red onion
• 0.25 cup Fresh parsley

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

Instructions

1. 1In a bowl, whisk together olive oil, lemon juice, oregano, thyme, minced garlic, salt, and pepper.
2. 2Cut chicken breasts into bite-sized pieces and add to the marinade. Let it sit for at least 15 minutes.
3. 3Heat a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
4. 4While the chicken is cooking, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
5. 5In bowls, layer cooked brown rice, chicken, cucumber, tomatoes, and red onion.
6. 6Garnish with fresh parsley and serve.

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