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In the realm of easy and nutritious meals, the Savory Lemon Herb Chicken Rice Bowl emerges as a standout option, seamlessly combining convenience with a burst of flavor. This delightful recipe features tender, marinated chicken thighs paired with vibrant vegetables, all served over a bed of fragrant jasmine rice. Whether you're looking to whip up a quick weeknight dinner or prepare meals for the week ahead, this dish offers a perfect balance of taste and nutrition.

Savory Lemon Herb Chicken Rice Bowl

Discover the Savory Lemon Herb Chicken Rice Bowl, a delicious and nutritious meal that combines marinated chicken thighs with vibrant vegetables and fluffy jasmine rice. Inspired by Mediterranean flavors, this easy recipe is perfect for busy weeknights or meal prepping. Each ingredient, from fresh garlic and herbs to zesty lemon and colorful veggies, enhances taste and nutrition. Follow our simple steps to create a dish that will impress your family and friends while keeping it healthy and satisfying.
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Ingredients
  

2 cups cooked jasmine rice

1 lb (450g) boneless, skinless chicken thighs

2 tablespoons olive oil

3 cloves garlic, minced

Zest and juice of 1 large lemon

1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)

1 tablespoon fresh parsley, chopped

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup chicken broth or stock

1 cup fresh spinach

1 cup cherry tomatoes, halved

Lemon wedges, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine olive oil, minced garlic, lemon zest, lemon juice, thyme, smoked paprika, salt, and pepper. Add the chicken thighs and coat them well. Allow to marinate for at least 30 minutes in the refrigerator for better flavor.

    Cook the Rice: While the chicken marinates, prepare the jasmine rice according to package instructions. Set it aside once done.

      Sear the Chicken: In a large skillet over medium-high heat, add a drizzle of olive oil. Once hot, add the marinated chicken thighs. Sear for about 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest for 5 minutes before slicing into strips.

        Prepare the Vegetables: In the same skillet, pour in the chicken broth. Scrape any browned bits from the bottom of the pan. Add in the fresh spinach and cherry tomatoes, cooking until the spinach is wilted and the tomatoes are slightly blistered, about 3-4 minutes.

          Assemble the Bowls: In serving bowls, create a bed of jasmine rice. Top with the sautéed spinach and tomatoes, followed by the sliced lemon herb chicken. Sprinkle freshly chopped parsley over each bowl for garnish.

            Serve: Squeeze a bit of extra lemon juice on top, if desired, and serve with lemon wedges on the side for an added zesty touch.

              Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings