Lemon Pepper Chicken Rice Bowls

Serves 4
facebook.com

Directions

  1. 1Slice chicken thighs into cubes and season with salt, black pepper, oregano, chili flakes, garlic powder, paprika, lemon zest, lemon juice and olive oil.
  2. 2Cook the chicken in light butter.
  3. 3Lower the heat, add lemon juice and honey, then give it a good mix before setting the chicken aside.
  4. 4Add chopped garlic and onion to the pan and cook.
  5. 5Add spices, cooked rice, and parsley to the pan, mix well, and finish with lemon juice.
  6. 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.