Lemon Herb Chicken Cucumber Rice Bowl
A vibrant and refreshing rice bowl with lemon herb chicken and chilled cucumbers, perfect for a light summer dinner.
Equipment
- 1 grill pan or outdoor grill
- 1 Mixing Bowl medium
- 1 rice cooker optional
Ingredients
Chicken Marinade
- 2 boneless skinless chicken breasts
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley chopped
Rice Bowl
- 1 cup jasmine rice
- 1 large cucumber thinly sliced
- Salt and pepper to taste
Instructions
Preparation
- Combine lemon juice, olive oil, thyme, and parsley in a bowl. Add chicken and coat well. Cover and refrigerate for at least 30 minutes.
- Rinse the rice under cold water until water runs clear. Cook according to package instructions. Fluff with a fork and set aside.
Cooking
- Preheat grill to medium-high. Cook chicken for 6-7 minutes per side until done. Let rest before slicing.
Assembly
- Divide rice among bowls. Top with sliced chicken and cucumber slices. Season with salt and pepper.
Serving
- Serve immediately, garnished with additional herbs if desired. Enjoy your refreshing summer meal.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Best enjoyed fresh.
Notes
Pro Tips: Use fresh herbs for maximum flavor. Ingredient Substitutions: Tofu can replace chicken for a vegetarian option. How to Serve: Serve slightly chilled for added refreshment. Storage & Freshness: Store in the fridge for up to 2 days. Make-Ahead Tips: Marinate chicken overnight for best results.