Name: Garlic Herb Roasted Potato and Chicken Rice Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 3 tbsp basmati rice; 6 tbsp water; 1 small yukon gold potato; 1 tsp extra virgin olive oil; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup broccoli florets; 1 tbsp fresh parsley; 0.5 whole lemon

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Dice the Yukon gold potato into small 1/2-inch cubes and cut the chicken breast into bite-sized pieces.
In a medium bowl, toss the chicken and potatoes with the olive oil, garlic powder, dried oregano, sea salt, and black pepper until evenly coated.
Spread the chicken and potatoes in a single layer on the prepared baking sheet and roast for 22 minutes until the potatoes are golden and the chicken is cooked through.
While the tray roasts, rinse the basmati rice under cold water until clear, then place in a small saucepan with the 6 tablespoons of water.
Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes before removing from heat to rest for 5 minutes.
Steam the broccoli florets in a steamer basket over boiling water for 5 minutes until they are bright green and tender-crisp.
Fluff the rice with a fork and place it in a bowl, topping it with the roasted chicken, potatoes, and steamed broccoli.
Garnish the bowl with finely chopped fresh parsley and a generous squeeze of fresh lemon juice before serving.

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Instructions

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