Gluten-Free Lemon Herb Chicken Bowl

Ingredients

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• 1 cup cooked rice, quinoa, or gluten-free noodles Shop
• 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 2 cups fresh vegetables of choice (e.g., broccoli florets, bell pepper strips, snap peas)
• 2 tbsp gluten-free tamari Shop
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano Shop
• 1 tsp garlic powder Shop
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1 If not already cooked, prepare your base by cooking 1 cup of rice or gluten-free noodles according to package directions, which typically takes about 15-20 minutes. Once cooked, fluff the rice or drain the noodles and set aside.
2. 2 While the base is cooking, prepare the chicken. In a medium bowl, combine the bite-sized chicken pieces with 2 tablespoons of gluten-free tamari, 1 tablespoon of fresh lemon juice, 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, 1 teaspoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss everything together until the chicken is evenly coated, then let it marinate for at least 5 minutes.
3. 3 Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook for about 8-10 minutes, stirring occasionally, until the chicken is cooked through and has a nice golden-brown sear. Remove the chicken from the skillet and set aside.
4. 4 In the same skillet, add your 2 cups of fresh vegetables. Sauté the vegetables for about 3-5 minutes, or until they are tender-crisp and vibrant in color. You want them to still have a slight bite.
5. 5 Assemble your bowls by dividing the cooked rice or GF noodles among four bowls. Top each with the sautéed vegetables and the cooked lemon-herb chicken. Drizzle with any remaining sauce from the skillet or an additional tablespoon of gluten-free dressing if desired. Serve immediately and enjoy the fresh flavors.

Nutrition (per serving)

Tips & Notes

• Marinate the chicken in the lemon, oregano and garlic powder for 15-30 minutes. Much longer and the lemon juice can make chicken breast mealy.
• Cut the chicken into even bite-size pieces so they all brown and reach 165°F at the same time in step 3.
• Squeeze fresh lemon over the bowls just before serving. It brightens the flavor more than adding it all to the marinade.

Common questions