# What You’ll Need:
→ For the Chicken
01 - 500 g (1.1 lbs) boneless, skinless chicken breast, cut into bite-sized pieces
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon dried oregano (optional)
→ For the Lemon Garlic Sauce
06 - 3 tablespoons fresh lemon juice
07 - 2 teaspoons lemon zest
08 - 3 cloves garlic, minced
09 - 2 tablespoons olive oil
10 - 1 tablespoon honey or maple syrup
11 - 1 tablespoon soy sauce (use gluten-free if needed)
12 - ½ teaspoon chili flakes (optional)
→ For the Bowl
13 - 200 g (1 cup) uncooked basmati or jasmine rice
14 - 500 ml (2 cups) water
15 - 1 red bell pepper, diced
16 - 1 cup steamed broccoli florets
17 - 1 cup cherry tomatoes, halved
18 - 1 small cucumber, sliced
19 - 2 tablespoons chopped fresh parsley (optional, for garnish)
20 - Lemon wedges, to serve
# How to Make It:
01 - Rinse the rice under cold water. In a saucepan, combine rice and water. Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes until tender. Fluff with a fork and set aside.
02 - In a bowl, toss chicken pieces with olive oil, salt, pepper, and oregano (if using).
03 - Heat a large non-stick skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until golden and cooked through. Remove from heat.
04 - In a small bowl, whisk together lemon juice, zest, minced garlic, olive oil, honey, soy sauce, and chili flakes.
05 - Pour the lemon garlic sauce over the cooked chicken in the skillet. Stir and cook for 1–2 minutes until the chicken is well coated and the sauce is fragrant.
06 - Divide cooked rice between four bowls. Top with lemon garlic chicken, bell pepper, broccoli, cherry tomatoes, and cucumber. Garnish with parsley and extra lemon wedges.
07 - Serve immediately, drizzling any extra sauce over the bowls.
