Lemon Pepper Chicken Rice Bowls

Nutrition

• Calories: 595
• Protein: 51 g
• Carbs: 48 g
• Fat: 18 g
• Serving size: 1 meal-prep container

Lemon Pepper Chicken Ingredients

• 600 g boneless skinless chicken breast or thighs, cut into bite-sized cubes
• 1 tbsp olive oil
• 0.5 tsp salt
• 1 tsp black pepper
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp unsalted butter
• 1 tbsp chopped parsley, for garnish

Lemon Garlic Rice Ingredients

• 1 cup basmati rice
• 2 cups low-sodium chicken broth
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 0.5 tsp turmeric
• 1 tbsp lemon juice
• 0.5 tsp salt

Creamy Ranch Salad Ingredients

• 1 cup nonfat Greek yoghurt
• 0.5 cucumber, diced
• 2 tomatoes, diced
• 0.25 red onion, finely chopped
• 1 tbsp lemon juice
• 0.5 tsp garlic powder
• 0.5 tsp dried dill or parsley
• Salt and pepper, to taste

Instructions

1. Rinse the rice until the water runs clear. In a pot, heat olive oil over medium heat and saute the garlic for 30 seconds.
2. Add the rice, turmeric, and chicken broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes. Stir in the lemon juice and fluff with a fork.
3. Heat olive oil in a skillet over medium-high heat. Season the chicken with salt, pepper, garlic powder, and onion powder.
4. Sear the chicken for 6-8 minutes until golden and cooked through.
5. Reduce the heat to low. Add butter, lemon juice, and lemon zest to the pan. Toss the chicken until coated and slightly glossy.
6. In a bowl, combine the Greek yoghurt, cucumber, tomato, red onion, lemon juice, garlic powder, dill, salt, and pepper. Mix well and chill until serving.
7. Divide the lemon garlic rice, lemon pepper chicken, and creamy ranch salad evenly into 3 meal-prep containers.
8. Garnish with fresh parsley.