Lemon Herb Chicken & Rice Bowl
Ingredients
Chicken
Rice
Vegetables
Garnish
Instructions
- 1
Marinate the chicken: whisk together lemon juice, olive oil, garlic, oregano, salt, and pepper. Coat the chicken thighs and refrigerate for at least 20 minutes (or up to 4 hours).
- 2
Cook the rice: rinse 1 cup of jasmine rice until the water runs clear. Combine with 1½ cups water and a pinch of salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes. Remove from heat and let steam 5 minutes, then fluff with a fork.
- 3
Sear the chicken: heat a cast-iron skillet over medium-high. Remove chicken from marinade and pat dry. Sear 5–6 minutes per side until golden and cooked through (165°F internal). Rest 5 minutes, then slice.
- 4
Prepare the vegetables: while the chicken rests, toss cucumber, cherry tomatoes, and red onion with a squeeze of lemon and a drizzle of olive oil. Season with salt and pepper.
- 5
Assemble the bowl: divide rice among bowls. Arrange sliced chicken, dressed vegetables, and a handful of fresh herbs on top. Add a dollop of hummus or tzatziki if desired.
- 6
Finish with a final squeeze of lemon, a sprinkle of sumac or za'atar, and serve immediately.
The Story Behind This Bowl
This bowl is inspired by the bright, herbaceous flavors of the Eastern Mediterranean. It's the kind of meal that feels special enough for company but easy enough for a weeknight — and it packs a serious nutritional punch. Each component brings something to the table: the chicken delivers lean protein, the rice provides sustained energy, and the fresh vegetables add vitamins, fiber, and crunch.
Make extra marinated chicken and rice at the start of the week. They keep well in the fridge for 3–4 days, making lunch assembly a five-minute affair.
Customization Ideas
Swap chicken for grilled tofu or chickpeas for a plant-based version. Replace jasmine rice with quinoa for extra protein and fiber. Add roasted sweet potato or beets for a heartier autumn variation.