Lemon Herb Chicken Rice Bowl

Ingredients

• •2 boneless, skinless chicken breasts
• •1 tablespoon olive oil
• •1 teaspoon garlic powder
• •1 teaspoon ground cumin
• •1/2 teaspoon salt
• •1/2 teaspoon black pepper
• •1 cup basmati rice
• •2 cups chicken broth
• •1 tablespoon fresh parsley, chopped
• •1 tablespoon fresh mint, chopped
• •1 lemon, juiced
• •1 lemon, sliced

Instructions

1. 1

   Heat olive oil in a large skillet over medium heat.

2. 2

   Season chicken breasts with garlic powder, cumin, salt, and pepper.

3. 3

   Add chicken to the skillet and cook for 5-6 minutes on each side, or until cooked through and juices run clear.

4. 4

   While the chicken is cooking, rinse the basmati rice under cold water until the water runs clear.

5. 5

   In a medium saucepan, bring chicken broth to a boil. Add the rinsed rice and lemon juice, then reduce heat and cover. Cook for 10 minutes or until the rice is fluffy.

6. 6

   Once the chicken is cooked, remove from heat and let rest for a minute before slicing.

7. 7

   Serve sliced chicken over a bed of lemon-infused rice, garnished with fresh parsley, mint, and lemon slices.