Lemon & herb chicken bowls

AI-generated serving illustration; the recipe has not been kitchen-tested.

Ingredients

• 720 g Chicken breast, raw
• 280 g Basmati rice, dry
• 600 g Broccoli
• 200 g Avocado flesh
• 30 ml Olive oil
• 1 whole Lemon
• 2 whole Garlic cloves
• 2 tsp Dried oregano

Quantities scale with servings; cooking times may change for larger batches. Dry grains and raw meat weights are specified.

Make it

1. Heat the oven to 220°C / 425°F. Rinse the rice and cook according to its packet instructions.
2. Mix the oil with the lemon zest, half the lemon juice, crushed garlic and oregano. Coat the chicken with half of this mixture. Season to taste.
3. Place the chicken and chopped broccoli on separate trays. Drizzle the remaining mixture over the broccoli. Roast, checking the vegetables after 15 minutes and the chicken after 20 minutes. The centre of the chicken must reach 74°C / 165°F; cooking time varies with thickness.
4. Rest the chicken for 5 minutes, then slice. Divide chicken, rice and broccoli between four portions. Add avocado and the remaining lemon juice when serving.

Allergens & nutrition

No intentionally added major allergens; check packaged ingredient labels.

Nutrition is a rounded planning estimate per serving, including listed ingredients. Brands, substitutions and cooking losses change the result. Optional additions are excluded. This recipe concept has not yet been kitchen-tested.

Refrigerate or freeze promptly in shallow containers. Follow our safe batch-cooking guide and Health Canada’s cooking-temperature guidance.