Lemon Pepper Chicken Rice Bowls

Serves 1
https://pin.it/R90jtq4KI

Directions

  1. 1Cut 800g of boneless chicken thighs into cubes.
  2. 2Cut 800g of boneless chicken thighs into cubes.
  3. 3Cut 800g of boneless chicken thighs into cubes.
  4. 4Season the chicken with salt, black pepper, oregano, chili flakes, garlic powder, paprika, lemon zest, lemon juice, and olive oil.
  5. 5Season the chicken with salt, black pepper, oregano, chili flakes, garlic powder, paprika, lemon zest, lemon juice, and olive oil.
  6. 6Season the chicken with salt, black pepper, oregano, chili flakes, garlic powder, paprika, lemon zest, lemon juice, and olive oil.
  7. 7Mix the chicken thoroughly until it is well coated with the seasonings.
  8. 8Mix the chicken thoroughly until it is well coated with the seasonings.
  9. 9Mix the chicken thoroughly until it is well coated with the seasonings.
  10. 10Cook the chicken in light butter for 6-7 minutes on high heat until golden.
  11. 11Cook the chicken in light butter for 6-7 minutes on high heat until golden.
  12. 12Cook the chicken in light butter for 6-7 minutes on high heat until golden.
  13. 13Lower the heat and add more lemon juice and honey to the chicken, mixing until well coated.
  14. 14Lower the heat and add more lemon juice and honey to the chicken, mixing until well coated.
  15. 15Lower the heat and add more lemon juice and honey to the chicken, mixing until well coated.
  16. 16In the same pan, add chopped garlic and onion and cook for 5 minutes.
  17. 17In the same pan, add chopped garlic and onion and cook for 5 minutes.
  18. 18In the same pan, add chopped garlic and onion and cook for 5 minutes.
  19. 19Add salt, paprika, turmeric, and oregano to the garlic and onion and let it toast.
  20. 20Add salt, paprika, turmeric, and oregano to the garlic and onion and let it toast.
  21. 21Add salt, paprika, turmeric, and oregano to the garlic and onion and let it toast.
  22. 22Add 540g of cooked rice and fresh parsley to the pan.
  23. 23Add 540g of cooked rice and fresh parsley to the pan.
  24. 24Add 540g of cooked rice and fresh parsley to the pan.
  25. 25Mix until the rice is well colored and then add lemon juice for a fluffy and delicious finish.
  26. 26Mix until the rice is well colored and then add lemon juice for a fluffy and delicious finish.
  27. 27Mix until the rice is well colored and then add lemon juice for a fluffy and delicious finish.
  28. 28Prepare the sauce by combining 150g yogurt, 80g light mayo, 1 tsp mustard, salt, pepper, garlic powder, onion powder, and lemon juice.
  29. 29Prepare the sauce by combining 150g yogurt, 80g light mayo, 1 tsp mustard, salt, pepper, garlic powder, onion powder, and lemon juice.
  30. 30Prepare the sauce by combining 150g yogurt, 80g light mayo, 1 tsp mustard, salt, pepper, garlic powder, onion powder, and lemon juice.
  31. 31Whisk until smooth and then add chopped tomato and cucumber, mixing well.
  32. 32Whisk until smooth and then add chopped tomato and cucumber, mixing well.
  33. 33Whisk until smooth and then add chopped tomato and cucumber, mixing well.
  34. 34Serve the prepared lemon pepper chicken, yellow rice, and creamy salad in meal prep containers.
  35. 35Serve the prepared lemon pepper chicken, yellow rice, and creamy salad in meal prep containers.
  36. 36Serve the prepared lemon pepper chicken, yellow rice, and creamy salad in meal prep containers.

Ingredients

  • 800 g Boneless Chicken Thighs
  • 800 g Boneless Chicken Thighs
  • 800 g Boneless Chicken Thighs
  • Salt
  • Salt
  • Salt
  • Black Pepper
  • Black Pepper
  • Black Pepper
  • Oregano
  • Oregano
  • Oregano
  • Chilli Flakes
  • Chilli Flakes
  • Chilli Flakes
  • Garlic Powder
  • Garlic Powder
  • Garlic Powder
  • Paprika
  • Paprika
  • Paprika
  • Lemon Zest
  • Lemon Zest
  • Lemon Zest
  • Lemon Juice
  • Lemon Juice
  • Lemon Juice
  • Olive Oil
  • Olive Oil
  • Olive Oil
  • Butter
  • Butter
  • Butter
  • Honey
  • Honey
  • Honey
  • Chopped Garlic
  • Chopped Garlic
  • Chopped Garlic
  • Onion
  • Onion
  • Onion
  • Turmeric
  • Turmeric
  • Turmeric
  • 540 g Cooked Rice
  • 540 g Cooked Rice
  • 540 g Cooked Rice
  • Fresh Parsley
  • Fresh Parsley
  • Fresh Parsley
  • 150 g Yogurt
  • 150 g Yogurt
  • 150 g Yogurt
  • 80 g Light Mayo
  • 80 g Light Mayo
  • 80 g Light Mayo
  • 1 Tsp Mustard
  • 1 Tsp Mustard
  • 1 Tsp Mustard
  • Onion Powder
  • Onion Powder
  • Onion Powder
  • Tomato
  • Tomato
  • Tomato
  • Cucumber
  • Cucumber
  • Cucumber

Equipment

Glass baking dishSpoonPanWhiskBowl

Tips

  • If the color doesn't change, it's not well seasoned.
  • Cook chicken on high heat until golden.
  • Let the spices toast with garlic and onion.