Lemon Garlic Chicken & Veggie Rice Bowls
Servings: 4 servings
Quick and easy lunchtime rice bowls made with lemon garlic chicken and sweet and spicy tomatoes and spinach
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Ingredients
- 3 pounds boneless skinless chicken breast
- 1 juice and zest of one lemon
- 4 cloves garlic chopped or minced
- 1 teaspoon onion powder
- sea salt to taste
- black pepper to taste
- olive oil
- 1 pint sweet baby tomatoes I used Kumato sweet baby tomatoes from HEB.
- crushed red pepper to taste
- 9 ounces fresh baby spinach
- 10 ounce package saffron yellow rice
Instructions
- Cook yellow rice according to package directions.
- Meanwhile, add about 1 tablespoon olive oil to a skillet over medium-high heat. Cut chicken breast into two-inch (bite-sized) pieces. Season with sea salt and black pepper, then squeeze lemon juice over top, and add lemon zest and half the garlic.
- Cook chicken breast in olive oil until cooked through (about 6 minutes). Remove from pan and set aside.
- Turn heat down to medium and add a bit more olive oil to pan. Cut your tomatoes into halves then add them to pan with remaining garlic and crushed red pepper to pan.
- Allow tomatoes to cook down for about two minutes or until the skin is very glossy and starts to wrinkle. Stir in spinach and cooked until wilted (about 3 minutes).