Lemon Pepper Chicken Rice Bowls
Serves 4
Directions
- 1Slice chicken thighs into cubes and season with salt, black pepper, oregano, chili flakes, garlic powder, paprika, lemon zest, lemon juice and olive oil.
- 2Cook the chicken in light butter.
- 3Lower the heat, add lemon juice and honey, then give it a good mix before setting the chicken aside.
- 4Add chopped garlic and onion to the pan and cook.
- 5Add spices, cooked rice, and parsley to the pan, mix well, and finish with lemon juice.
- 6Make the ranch salad by combining yogurt, mayo, mustard, spice mix, lemon juice, and parsley in a bowl; mix until smooth, then stir in chopped tomatoes and cucumber.
Ingredients
- 800 g chicken thigh, skinless, boneless, cubed
- 1.5 tsp salt
- 2 tsp black pepper
- 2 tsp oregano
- 1 tsp chilli flakes
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tbsp lemon zest
- 1 whole lemon juice
- 2 tsp olive oil
- 15 g light butter
- 1 tsp honey
- 1 tbsp chopped garlic
- 1 medium onion, chopped
- 1 tsp salt
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp oregano
- 540 g cooked basmati rice
- parsley, chopped
- 150 g fat free yogurt
- 80 g light mayo
- 1 tsp dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt and pepper
- 0.5 whole lemon juice
- 150 g tomatoes, chopped
- 100 g cucumber, chopped
Tips
- Trim off the fat from the chicken thighs.
- You can use chicken breast instead of thighs.
- You can use lemon pepper seasoning instead of black pepper.
- Prep the rice and ranch salad in advance.
- Store the ranch salad separately for easier reheating.
