Citrus Herb Chicken, Brown Rice & Veg Power Plate

by Keane Morse-15 July 2026Easy

Citrus Herb Chicken, Brown Rice & Veg Power Plate

Servings2

A high-protein, seed-oil-free lunch featuring citrus herb chicken, fluffy brown rice, and a colorful mix of leafy greens and vegetables, with beans and tomatoes for extra potassium and fiber.

Method

0
Rinse the brown rice under cold water. Add the rice, 400 ml water, a pinch of salt, and 1 tsp olive oil to a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30 to 35 minutes until the rice is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
1
While the rice cooks, prepare the chicken marinade. In a bowl, mix 1 tbsp olive oil, 1 tbsp lemon juice, lemon zest, dried oregano, garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper.
2
Slice the chicken breast into thin strips or small chunks. Add to the marinade, toss to coat well, and let sit for at least 10 to 15 minutes while you prep the vegetables.
3
Rinse and drain the canned black beans. Halve the cherry tomatoes. Roughly chop the baby spinach and kale. Slice the red bell pepper into thin strips and dice the cucumber. Finely chop the fresh parsley.
4
Heat a non-stick pan over medium heat. Add the marinated chicken (including any remaining marinade). Cook for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned with no pink in the center. Remove from heat and set aside.
5
In a large bowl, whisk together 2 tbsp lemon juice, 1 tbsp olive oil, Dijon mustard, 0.25 tsp salt, and 0.25 tsp black pepper to make the dressing.
6
Add the chopped spinach, kale, cherry tomatoes, red bell pepper, cucumber, black beans, and parsley to the bowl with the dressing. Toss well until all the vegetables and beans are coated.
7
To assemble, divide the cooked brown rice between two bowls or meal containers. Top each with half of the citrus herb chicken and half of the dressed vegetable and bean mixture.
8
Serve warm or at room temperature. This dish keeps well in the fridge for up to 3 days, making it suitable for meal prep lunches.