Lemon Herb Chicken and Rice Bowl
Bright, fresh, and packed with flavor, this Lemon Herb Chicken and Rice Bowl is the ultimate one-pan meal that’s perfect for busy weeknights. Juicy, golden chicken breasts are seasoned with a zesty blend of oregano, thyme, and garlic, then paired with tender broccoli, sweet red bell peppers, and fluffy long-grain rice infused with tangy lemon juice and savory chicken broth. Ready in just 40 minutes and loaded with wholesome ingredients, this recipe not only satisfies but also keeps cleanup minimal. Finished with a sprinkle of fresh parsley and optional lemon wedges for a citrusy kick, this dish is a healthy and delicious way to bring vibrant Mediterranean flavors to your dinner table. Perfect for meal prepping or enjoying with the entire family, this dish guarantees a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 0.5 teaspoon Garlic powder
- 3 tablespoons Lemon juice
- 2 cups Chicken broth
- 1 cup Long-grain white rice
- 2 cups Broccoli florets
- 1 medium Red bell pepper
- 2 tablespoons Fresh parsley
- 4 pieces Optional: Lemon wedges
Instructions
Begin by preparing the chicken. Pat the chicken breasts dry with paper towels and season them with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1 teaspoon of oregano, 1 teaspoon of thyme, and 1/2 teaspoon of garlic powder on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest on a cutting board.
In the same skillet, add an additional tablespoon of olive oil. Dice the red bell pepper and add it to the skillet, cooking for about 2 minutes until slightly softened.
Add the rice to the skillet and cook for another minute, stirring to combine it with the peppers and residual chicken flavor in the skillet.
Pour 2 cups of chicken broth and 3 tablespoons of lemon juice into the skillet. Bring to a gentle simmer.
Reduce the heat to low, add the broccoli florets on top of the rice mixture, and cover. Allow the rice and broccoli to cook for about 18-20 minutes, or until the rice is tender and the broccoli is bright green.
While the rice cooks, slice the rested chicken breasts into thick strips.
Once the rice and broccoli are ready, turn off the heat, fluff the rice with a fork, and adjust seasoning with remaining salt and pepper to taste.
To assemble the bowls, divide the rice and broccoli mixture among four bowls. Top each bowl with sliced chicken breast strips.
Garnish with freshly chopped parsley and, if desired, serve with lemon wedges on the side for an extra zesty flavor.
Serve immediately and enjoy your Lemon Herb Chicken and Rice Bowl.
Nutrition Facts
Calories |
1256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3796 mg | 165% | |
| Total Carbohydrate | 95.4 g | 35% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 11.7 g | ||
| Protein | 128.3 g | 257% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1925 mg | 41% | |
*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.
