DinnerMediterraneanHigh ProteinBudget FriendlyMeal Prep

Lemon Oregano Chicken Rice Bowls

Name: Lemon Oregano Chicken Rice Bowls
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 20 oz chicken breast, patted dry; 1 1/4 cup long-grain white rice; 6 oz fresh spinach, roughly chopped; 1/2 yellow onion, diced; 2 clove garlic clove, minced; 4 tbsp lemon juice; 4 tsp olive oil; 1 tsp dried oregano; 2 cup low-sodium chicken broth; 1 tsp kosher salt; 1/4 tsp black pepper

Juicy skillet chicken with lemon, oregano, spinach, and rice in a simple Mediterranean bowl.

Generative AI

Calories: 610
Protein: 47g
Carbs: 57g
Fat: 21g

Per serving

Ingredients

For 4 servings · 34 min total

chicken breastpatted dry20 oz
long-grain white rice1 1/4 cup
fresh spinachroughly chopped6 oz
yellow oniondiced1/2
garlic cloveminced2 clove
lemon juice4 tbsp
olive oil4 tsp
dried oregano1 tsp
low-sodium chicken broth2 cup
kosher salt1 tsp
black pepper1/4 tsp

Instructions

1Dice the onion and mince the garlic. Do not rinse the chicken breast. Wash the board, knife, and your hands with soap and water before touching anything else.
2Pat the chicken dry, then season both sides with kosher salt, black pepper, and dried oregano.
3Heat the olive oil in a skillet over medium-high heat. Sear the chicken 4-5 minutes per side, until golden and it reaches 165°F (74°C) at the thickest part. Transfer it to a clean plate.
4Add the onion and garlic to the skillet, season with a pinch of salt, and cook 2-3 minutes, until translucent and fragrant.
5Stir in the long-grain white rice and toast 1-2 minutes. Add the low-sodium chicken broth, cover, and simmer 16-20 minutes, until the rice is tender and the liquid is absorbed.
6Stir in the fresh spinach and lemon juice. Slice the chicken and return it to the skillet, then taste and adjust salt and pepper before serving.

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Lemon Oregano Chicken Rice Bowls

Ingredients

Instructions

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