Citron Lemon Chicken Bowl Recipe
Mild Creole Crescent City Chicken With Fresh Squeezed Lemon, Grated Parmesan Cheese And Drizzled With Your Choice Of Spicy Or Mild Cajun Remoulade Sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Marinade
Bowl Assembly
Method
Chicken Marinade Preparation
- 1
Marinate the Chicken
In a large bowl, combine the boneless, skinless chicken thighs, Creole seasoning, olive oil, fresh lemon juice, and minced garlic. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes to marinate.
Cooking the Chicken
- 2
Cook the Chicken
Preheat a grill or stovetop grill pan over medium heat. Remove the marinated chicken from the refrigerator and cook for about 6-7 minutes per side, or until the chicken is fully cooked and has nice grill marks. Remove from heat and let it rest for a few minutes before slicing.
Bowl Assembly
- 3
Assemble the Bowl
In each serving bowl, start with a base of cooked brown rice. Add a handful of fresh spinach on top, followed by a generous portion of sliced grilled chicken. Scatter halved cherry tomatoes over the chicken and sprinkle with grated Parmesan cheese. Finally, drizzle your choice of spicy or mild Cajun remoulade sauce over the top.