Herbed Chicken & Lemony Rice Bowls

🥘 Ingredients

• black
• butter (1 tbsp for 2 servings or 2 tbsp for 4)
  2 tbsp
• chicken stock concentrate
  2 unit
• diced skinless dark meat chicken
  20 oz
• dill
  ½ oz
• dried oregano
  1 tsp
• garlic powder
  2 tsp
• lemon
  2 unit
• mayonnaise
  4 tbsp
• olive oil
  2 tsp
• onion
  2 unit
• onion powder
  2 tbsp
• salt
• sour cream
  3 tbsp
• tomato
  2 unit
• water
  1¼ cup
• white rice
  1.5 c

🍳 Cookware

• small pot
• small bowl
• small bowl
• large pan

1. 

   1

   Wash and dry produce. Halve, peel, and thinly slice onion ; mince a few slices until you have 1 tbsp. Dice tomato into 1/2-inch pieces. Pick dill fronds from stems and roughly chop. Zest and quarter lemon .

   onion: 2 unit, tomato: 2 unit, dill: ½ oz, lemon: 2 unit
2. 

   2

   Melt butter in a small pot over medium-high heat. Add minced onion and cook, stirring, until fragrant, ⏱️ 30 seconds . Stir in white rice , chicken stock concentrate , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 20 minutes . Keep covered off heat until ready to use.

   butter: 2 tbsp (1 tbsp for 2 servings or 2 tbsp for 4), white rice: 1.5 c, chicken stock concentrate: 2 unit, water: 1¼ cup, salt
3. 

   3

   In a small bowl , combine diced tomato with as much dill as you like; season with salt and black pepper. Set aside, stirring occasionally, until ready to serve.

   black
4. 

   4

   In another small bowl , combine sour cream , mayonnaise , half the garlic powder (you'll use the rest later), and a squeeze of lemon juice. Add water 1 tsp at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.

   sour cream: 3 tbsp, mayonnaise: 4 tbsp, garlic powder: 2 tsp
5. 

   5

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add sliced onion and cook, stirring occasionally, until just beginning to soften, ⏱️ 2 minutes . Open package of diced skinless dark meat chicken and drain any excess liquid. Add chicken, onion powder , half the dried oregano (all for 4 servings), remaining garlic powder, salt, and pepper. Cook, stirring occasionally and lowering heat if browning too quickly, until browned and cooked through, ⏱️ 6 minutes .

   olive oil: 2 tsp, diced skinless dark meat chicken: 20 oz, onion powder: 2 tbsp, dried oregano: 1 tsp
6. 

   6

   Fluff rice with a fork; stir in as much lemon zest as you like. Taste and season with salt and pepper if desired.
7. 7

   Divide rice between bowls. Top with chicken and tomato-dill relish in separate sections. Drizzle chicken with white sauce and serve with remaining lemon wedges on the side.
8. 8

   Chicken is fully cooked when internal temperature reaches 165 degrees F.