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Lemon Garlic Chicken & Veggie Rice Bowls

Quick and easy lunchtime rice bowls made with lemon garlic chicken and sweet and spicy tomatoes and spinach

Course Main Dish
Cuisine American
Keyword 20 minute dinner, harvest skillet dinner, healthy lunch idea, one pan meal, sauteed veggies
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 servings
Author Jazzmine from Dash of Jazz


  • 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


  1. Cook yellow rice according to package directions.

  2. 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.

  3. Cook chicken breast in olive oil until cooked through (about 6 minutes). Remove from pan and set aside.

  4. 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.

  5. 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).