Lemon Herb Chicken & Rice Bowl (Dairy-Free)

Ingredients

• 1.5 lbs Chicken Breast
• 2 tbsp Olive Oil
• 3 tbsp Lemon Juice
• 2 tsp Dried Oregano
• 1 tsp Dried Thyme
• 3 cloves Garlic
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 4 cups Cooked Rice
• 1 medium Cucumber
• 1 pint Cherry Tomatoes
• 0.5 medium Red Onion
• 0.5 cup Kalamata Olives
• 0.5 cup Dairy-Free Feta (optional)

Instructions

1. 1In a medium bowl, combine the 2 tablespoons of olive oil, 3 tablespoons of lemon juice, 2 teaspoons of dried oregano, 1 teaspoon of dried thyme, 3 cloves of minced garlic, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Add the 1.5 lbs of chicken breast to the bowl and toss to coat evenly. Let the chicken marinate for at least 15 minutes at room temperature.
2. 2Heat a 12-inch skillet over medium-high heat until it is hot. Carefully place the marinated chicken breast into the hot skillet. Cook for 6 to 8 minutes per side, until the chicken is browned and reaches an internal temperature of 165°F (74°C).
3. 3Transfer the cooked chicken to a clean cutting board. Let the chicken rest for 5 minutes to allow the juices to redistribute. After resting, slice the chicken into bite-sized pieces.
4. 4While the chicken rests, prepare the bowl components. Cut the 1 medium cucumber into 1/2-inch pieces. Halve the 1 pint of cherry tomatoes. Thinly slice the 0.5 medium red onion. If using, measure the 0.5 cup of Kalamata olives.
5. 5Divide the 4 cups of cooked rice among four serving bowls. Arrange the cut cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives around the rice in each bowl.
6. 6Top the rice and vegetable mixture in each bowl with the sliced chicken. If using, crumble the 0.5 cup of dairy-free feta over the chicken. Serve immediately.

Substitutions

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