Lemon Herb Chicken and Rice Bowls

Ingredients

• about 680 g Chicken breast
• 1/4 cup Lemon juice
• 2 tbsp Olive oil
• 1 tsp Dried oregano
• 1 tsp Dried thyme
• 3 cloves Garlic
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 4 cups Cooked rice
• 1 medium Cucumber
• 1 cup Cherry tomatoes
• 1/2 cup Kalamata olives

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

Instructions

1. 1In a medium bowl, combine the 1/4 cup lemon juice, 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 3 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk everything together until well combined.
2. 2Add the about 680 g chicken breast to the bowl with the marinade. Turn the chicken to coat it evenly. Let the chicken marinate for at least 15 minutes at room temperature.
3. 3Heat a 30.48 cm skillet over medium-high heat until hot. Carefully place the marinated chicken in the hot skillet. Cook for 5-7 minutes per side, until the chicken is golden brown and reaches an internal temperature of 74°C. Transfer the cooked chicken to a clean cutting board and let it rest for 5 minutes.
4. 4While the chicken is cooking or resting, prepare the vegetables. Slice the 1 medium cucumber into 0.635 cm thick rounds. Halve the 1 cup cherry tomatoes.
5. 5After the chicken has rested, slice it into 1.27 cm thick strips against the grain.
6. 6To assemble the bowls, divide the 4 cups cooked rice among four serving bowls. Top the rice with the sliced chicken, the sliced cucumber, the halved cherry tomatoes, and the 1/2 cup Kalamata olives.
7. 7Serve the Lemon Herb Chicken and Rice Bowls immediately.

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