Lemon-Herb Chicken Plate with Brown Rice & Fresh Avocado Salad
A clean, wholesome meal featuring juicy lemon-herb grilled chicken, a creamy ripe avocado, fluffy rice, and a crisp lettuce-tomato salad. Light, refreshing, and perfect for a weekday lunch!
:
For the Lemon-Herb Chicken:
1 chicken breast
1 tbsp olive oil
Juice of 1/2 lemon
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp paprika
Salt & pepper
For the Rice:
1 cup cooked white or brown rice
1 tsp butter or olive oil
Pinch of salt
For the Salad:
1 cup chopped romaine lettuce
6–8 grape or cherry tomatoes, halved
1/2 avocado, sliced
Drizzle of olive oil
Pinch of salt & pepper
:
Marinate & Cook the Chicken
Mix olive oil, lemon juice, garlic, oregano, paprika, salt & pepper.
Coat chicken breast and let sit 10–20 minutes (optional but flavorful).
Grill or pan-sear 4–5 minutes per side until golden and cooked through.
Prepare the Rice
Warm cooked rice and mix with butter or olive oil and a pinch of salt.
Shape it using a small bowl if you want the same clean look.
Make the Fresh Salad
Combine lettuce and cherry tomatoes.
Drizzle lightly with olive oil, salt, and pepper.
Slice avocado right before serving to keep it fresh and bright.
Assemble the Plate
Add chicken, rice, salad, and avocado neatly on the plate.
Serve immediately and enjoy!
Prep Time: 10 min
Cooking Time: 12–15 min
Total Time: 20–25 min
Kcal: ~520 kcal
Servings: 1