Name: Lemon Herb Chicken Rice Bowl
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 300g); 1 cup jasmine rice (uncooked); 2 cups water; 1 medium cucumber, diced; 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; 1 lemon (zest and juice); 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; Salt and black pepper, to taste; Fresh parsley, chopped (for garnish)

Lemon Herb Chicken Rice Bowl

CrunchyTomato7761

This Lemon Herb Chicken Rice Bowl is a vibrant and balanced dinner, perfect for a clear Ontario evening. The lemon zest and juice infuse the chicken with bright, fresh flavor, while dried oregano and garlic powder add savory, Mediterranean notes. Pairing the juicy chicken with a crisp cucumber and tomato salad brings coolness and crunch, layering complementary flavors and textures. The rice base ties everything together, making each bite satisfying and wholesome. This meal uses flavor bridges—lemon, herbs, and olive oil—to create a bowl that’s simple, healthy, and delightfully complex. It’s a quick, beautiful dinner that feels like a treat.

Ingredients

Instructions

Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice and water. Bring to a boil, cover, reduce heat to low, and simmer for 12-15 minutes until rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
While rice cooks, pat chicken breasts dry. In a small bowl, mix olive oil, lemon zest, half the lemon juice, dried oregano, garlic powder, salt, and pepper. Rub mixture all over chicken.
Heat a large skillet over medium-high heat. Add chicken breasts and sear for 5-7 minutes per side until golden brown and cooked through (internal temp: 165°F/74°C). Let rest for 2-3 minutes, then slice thinly.
Toss cucumbers and cherry tomatoes in a bowl with remaining lemon juice, a pinch of salt, and chopped parsley.
To assemble bowls, divide rice between bowls. Top with sliced chicken, tomato-cucumber salad, and a drizzle of any pan juices. Sprinkle with extra parsley and serve with lemon wedges if desired.