Protein Bowl Recipe
Lemon Herb Chicken, Julienned Vegetables, Pesto Brown Rice
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Ingredients
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Lemon Herb Chicken
Julienned Vegetables
Pesto Brown Rice
Method
Lemon Herb Chicken
- 1
Marinate the Chicken
In a bowl, combine the lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper. Mix well. Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
- 2
Cook the Chicken
Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill or sauté the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for 5 minutes before slicing.
Julienned Vegetables
- 3
- 4
Sauté the Vegetables
Heat a non-stick skillet over medium heat. Add the vegetables and sauté for 3-4 minutes until they are slightly tender but still crisp. Remove from heat and set aside.
Pesto Brown Rice
- 5
Cook the Brown Rice
In a saucepan, combine the brown rice, water, and salt. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and the water is absorbed.
- 6
Mix in Pesto
Once the rice is cooked, remove it from heat and fluff with a fork. Stir in the pesto sauce until combined evenly.
