Low-Calorie Lemon Chicken and Rice Bowls

Instructions

1. 1

   Rinse the rice until the water runs mostly clear. Put it in a saucepan with the stock and a pinch of salt. Bring to a boil, cover, reduce the heat, and cook for 12–15 minutes. Let it rest covered for 5 minutes, then fluff with a fork.

2. 2

   Toss the chicken with half the lemon juice, lemon zest, garlic, paprika, oregano, salt, and pepper.

3. 3

   Heat the olive oil in a large non-stick skillet over medium-high heat. Cook the chicken for 6–8 minutes, stirring occasionally, until golden and cooked through.

4. 4

   Add the broccoli and carrots with 30 ml water. Cover and steam for 4–5 minutes, until tender-crisp. Don’t overcook them, dear—a little bite makes the whole bowl taste fresher.

5. 5

   Stir the remaining lemon juice through the chicken and vegetables. Divide the rice, chicken, and vegetables between four containers, then finish with parsley.