Dairy-Free Lemon Herb Chicken and Rice Bowl
Brighten up your mealtime with this fresh and flavorful Dairy-Free Lemon Herb Chicken and Rice Bowl—an ideal choice for a wholesome, quick dinner. This vibrant recipe combines tender marinated chicken, infused with the zesty zest and juice of lemon and a fragrant blend of oregano and thyme, with a perfectly cooked bed of herbed rice. Made with chicken broth and finished with fresh parsley, basil, and chives, the rice adds a refreshing burst of flavor while remaining light and dairy-free. Whether you're meal prepping or serving a hearty dinner for four, this gluten-free bowl is a healthy, satisfying option packed with protein and fresh ingredients. Ready in under an hour, you’ll love how easy it is to achieve bold, restaurant-quality flavors with simple pantry staples. Perfect for weeknight dinners or lunch bowls, this versatile dish is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 1 whole lemon
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup rice
- 2 cups chicken broth
- 2 tablespoons fresh parsley
- 2 tablespoons fresh basil
- 2 tablespoons fresh chives
Instructions
Start by preparing the marinade for the chicken. Zest the lemon and squeeze out the juice into a bowl.
Add olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper into the bowl. Mix well to combine.
Place the chicken breasts in a zip-lock bag or a bowl and pour the marinade over them. Ensure the chicken is well-coated, then marinate in the refrigerator for at least 30 minutes or up to 2 hours.
While the chicken is marinating, rinse the rice under cold water until the water runs clear. Drain well.
In a saucepan, bring the chicken broth to a boil over medium heat. Stir in the rice and reduce the heat to low.
Cover the saucepan with a lid and let the rice simmer for 15 minutes or until the broth is fully absorbed and the rice is tender.
Chop the fresh parsley, basil, and chives. Once the rice is cooked, gently stir in the herbs, fluffing the rice with a fork.
After marination, heat a large skillet over medium-high heat. Remove the chicken breasts from the marinade and place them on the skillet.
Cook each side of the chicken breast for 6-7 minutes, or until fully cooked and golden brown. An internal temperature of 165°F ensures the chicken is safely cooked.
Remove the chicken from the skillet and allow it to rest for a few minutes before slicing it into strips.
To serve, divide the herbed rice into four bowls. Top with sliced lemon herb chicken.
Garnish each bowl with additional fresh herbs if desired, and serve while warm.
Nutrition Facts
Calories |
1107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4123 mg | 179% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 2.8 g | ||
| Protein | 120.7 g | 241% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 170 mg | 13% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1597 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
