Lemon Herb Chicken & Rice Bowl

Bright lemon and oregano give this Mediterranean-inspired chicken bowl its sunny character. Bite-size thighs and broccoli roast together on one sheet pan, then settle over simple rice for an easy, citrusy lunch.

Serves 4

Estimate for one serving

• 520 cal
• 38g protein
• 48g carbs
• 19g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lb boneless skinless chicken thighs (cheapest cut)
• 1.5 cups uncooked white rice
• 3 cups chicken broth (store brand)
• 4 cups frozen broccoli florets
• 1 lemon (juice and zest)
• 2 tsp dried oregano
• 1 tsp garlic powder
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Preheat oven to 425°F. Line a sheet pan with foil.
2. 2Cut chicken into bite-size pieces. Toss with olive oil, oregano, garlic powder, salt, pepper, lemon zest, and half the lemon juice.
3. 3Spread chicken and frozen broccoli on the sheet pan. Bake 18-22 minutes until chicken reaches 165°F.
4. 4Meanwhile, bring broth to a boil in a pot, add rice, reduce to simmer, cover, and cook 15-18 minutes until tender. Fluff and stir in remaining lemon juice and olive oil.
5. 5Divide rice into 4 bowls, top with chicken and broccoli.