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The Zesty Lemon Herb Chicken & Veggie Rice Bowl is more than just a meal; it’s a celebration of fresh ingredients and vibrant flavors that come together to create a dish that is both nutritious and satisfying. This recipe features tender, marinated chicken paired with a colorful array of vegetables, all served over a base of fluffy rice, making it an ideal choice for busy weeknights or leisurely weekend dinners. With its zesty profile and wholesome ingredients, this rice bowl is bound to become a family favorite.

Lemon Herb Chicken and Veggie Rice Bowl

Discover a delicious and wholesome meal with the Zesty Lemon Herb Chicken & Veggie Rice Bowl. This vibrant dish combines marinated chicken, colorful vegetables, and fluffy rice for a satisfying balance of flavors and nutrients. Perfect for busy weeknights or laid-back weekends, it's easy to customize with seasonal veggies. Packed with protein and fiber, this recipe not only pleases the palate but also supports a healthy lifestyle. Try it and make it a family favorite!
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Ingredients
  

For the Chicken Marinade:

2 chicken breasts (boneless, skinless)

Juice of 2 lemons (about ¼ cup)

Zest of 1 lemon

3 tablespoons olive oil

3 cloves garlic (minced)

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

For the Rice Bowl:

1 cup jasmine rice (or brown rice)

2 cups vegetable or chicken broth

1 cup broccoli florets

1 red bell pepper (diced)

1 cup cherry tomatoes (halved)

½ cup corn (fresh or frozen)

1 tablespoon olive oil

Salt and pepper to taste

Fresh parsley or basil for garnish

Instructions
 

Marinate the Chicken: In a medium bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, oregano, thyme, salt, and pepper. Add the chicken breasts, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring the vegetable or chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for about 15-18 minutes (or according to package instructions) until the rice is tender and liquid is absorbed. Once cooked, fluff the rice with a fork and set aside.

      Sauté the Vegetables: In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the broccoli, bell pepper, cherry tomatoes, and corn. Season with salt and pepper. Sauté for about 5-7 minutes, or until the vegetables are tender but still vibrant in color. Remove the skillet from heat.

        Cook the Chicken: Preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken for about 6-7 minutes on each side or until fully cooked through (internal temperature should reach 165°F). Remove from heat and let rest for a few minutes before slicing.

          Assemble the Bowl: In a serving bowl, start with a base of the fluffy rice. Top with the sautéed vegetables and sliced lemon herb chicken. Garnish with freshly chopped parsley or basil for an extra burst of flavor. Add a wedge of lemon on the side for an additional zing if desired.

            Serve: Enjoy your Zesty Lemon Herb Chicken & Veggie Rice Bowl warm!

              Prep Time, Total Time, Servings: 15 mins | 1 hr | 4 servings