Lemon Herb Chicken Rice Bowl

Lemon, oregano, and garlic give this chicken rice bowl its bright Mediterranean character. Bite-size thighs sear quickly, then rest over fluffy rice with mixed vegetables for a simple, make-ahead lunch.

Serves 4

Estimate for one serving

• 520 cal
• 32g protein
• 58g carbs
• 18g fat
• 5.5g fiber

Every recipe here is free to read.

Ingredients

• 1.25 lb boneless skinless chicken thighs
• 1.5 cups uncooked white rice
• 1 large lemon
• 3 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp black pepper
• 3 cups frozen mixed vegetables
• 1/4 cup chopped fresh parsley

Instructions

1. 1Cook rice according to package directions using cheapest store-brand rice (yields cooked).
2. 2Cut chicken into bite-size pieces. Toss with olive oil, juice of lemon, oregano, garlic powder, salt, and pepper.
3. 3Heat olive oil in a large skillet over medium-high. Cook chicken 6-8 minutes until no longer pink.
4. 4Microwave frozen vegetables according to package (about 4 minutes).
5. 5Divide cooked rice, chicken, and vegetables among 4 bowls. Squeeze remaining lemon half over everything and sprinkle with chopped parsley.