Lemon Herb Chicken and Rice Bowls

Ingredients

• 1.5 lb 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

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 1.5 lb 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 12-inch 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 165°F (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 1/4-inch thick rounds. Halve the 1 cup cherry tomatoes.
5. 5After the chicken has rested, slice it into 1/2-inch 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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