Lemon Pepper Chicken Bowls
Enjoy grilled or oven-baked chicken with a zesty lemon olive oil sauce and cracked black pepper, served over jasmine rice with beans and fresh veggies.
Ingredients
- 3 lbs boneless, skinless chicken breast
- 6 cups jasmine rice
- 2 large yellow onions, diced
- 3 bell peppers, diced
- 2 on-the-vine tomatoes, diced
- 2 (12–16 oz) bags frozen spinach
- 2 (15.5 oz) cans unsalted black beans, rinsed
- 2 Tbsp minced garlic
- 2 lbs lemons, juiced
- ½ tsp salt, ½ tsp pepper, 1 tsp oregano
Directions
- Preheat oven to 450°F. Season chicken with salt and pepper; place on a parchment-lined baking sheet. Bake 15–20 minutes until cooked through.
- Bring 9 cups water to boil; stir in rice. Cover and simmer 15–20 minutes until water absorbs.
- Sauté diced onions and peppers with olive oil over medium heat until onions brown. Add drained beans, tomatoes, and spinach; cook until heated through.
- Whisk together olive oil, lemon juice, oregano, pepper, and salt. Assemble bowls and drizzle lemon sauce over top.
Nutrition Facts Per serving
Per serving (6 oz chicken + 1 cup rice + 1 cup veg): 875 calories, 87g protein, 93g carbohydrates, 14g fat, 14g fiber
Serving Suggestions
Great for meal prep — store components separately and assemble each bowl fresh throughout the week.