Lemony Chicken & Zucchini Rice Bowls
with Chicken Thighs & Garlic Crema
Lemony Chicken & Zucchini Rice Bowls
Bright lemon and tender chicken thighs top fluffy rice with zucchini for a fresh, satisfying bowl, finished with a creamy garlic drizzle.
Ingredients
For 2 servings
- 1 unit Chicken Stock Concentrate
- 1 teaspoon Garlic Powder
- ¾ cup Jasmine Rice
- 1 unit Lemon
- 10 ounce Lemon-Herb Diced Chicken Thighs
- 1 unit Red Onion
- 2 unit Scallions
- 3 tablespoon Sour Cream
- 1 unit Zucchini
Additional Ingredients
- Cooking Oil
- Pepper
- Salt
American
DifficultyEasy
Prep Time10m
Total Time20m
Calories610
Protein35g
Carbs82g
Fat15g
Tags:
Protein SmartCalorie SmartQuick
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free needs, swap the sour cream for a plain unsweetened plant-based yogurt or a dairy-free crema. For a vegetarian version, replace the chicken with chickpeas or pan-seared tofu and use vegetable stock instead of chicken stock concentrate.
What to serve with it
Serve with a crisp green salad, warm pita, or roasted asparagus to keep the meal bright and balanced. A chilled cucumber salad or extra lemon wedges also works well alongside the creamy, savory rice bowls.
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