Description
These Lemon Garlic Chicken Rice Bowls with Avocado combine juicy lemon garlic chicken, fluffy rice, creamy avocado, and crisp fresh vegetables for an easy, flavorful weeknight dinner.
Ingredients
1 1/2 pounds boneless, skinless chicken breasts or chicken thighs
3 tablespoons olive oil, divided
4 garlic cloves, finely minced
Juice of 1 large lemon
1 teaspoon lemon zest
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon onion powder
3/4 teaspoon salt
1/2 teaspoon black pepper
3 cups cooked white or brown rice
2 ripe avocados, sliced
1 cup cherry tomatoes, halved
1 small cucumber, chopped
1/4 small red onion, thinly sliced
1/4 cup chopped fresh parsley or cilantro
Lemon wedges, for serving
Salt and black pepper, to taste
Optional: feta, hummus, tzatziki, Greek yogurt, green onions, dill, sesame seeds, or red pepper flakes
Instructions
1. Cut the chicken into bite-sized pieces. Add it to a bowl with 2 tablespoons olive oil, garlic, lemon juice, lemon zest, oregano, paprika, onion powder, salt, and black pepper. Toss well. Marinate for 15 to 30 minutes if desired.
2. Cook the rice according to package directions. Fluff it with a fork and keep covered.
3. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed for 2 to 3 minutes.
4. Stir the chicken and continue cooking for another 4 to 6 minutes, or until golden and the internal temperature reaches 165°F (74°C). Finish with an extra squeeze of lemon.
5. Slice the avocado, halve the tomatoes, chop the cucumber, and thinly slice the red onion.
6. Divide the warm rice among bowls. Top with lemon garlic chicken, avocado, tomatoes, cucumber, and red onion.
7. Finish with parsley or cilantro and fresh lemon. Add feta, hummus, tzatziki, or Greek yogurt if desired and serve.
Notes
Chicken thighs provide an especially juicy result, although chicken breasts also work well.
For extra flavor, cook the rice in chicken broth instead of water.
Keep avocado and fresh vegetables separate when meal prepping.
Store cooked chicken and rice in airtight containers in the refrigerator for up to 3 to 4 days.
Reheat the chicken and rice before adding avocado and fresh toppings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 620
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 8g
- Protein: 42g
- Cholesterol: 105mg