Lemon Chicken and Zucchini Rice Bowls

Wash your hands with soap and water. Rinse the zucchini and lemon under running water, scrubbing their skins with a clean produce brush, and dry them. Rinse and dry the spinach unless labeled prewashed. Remove any damaged areas.

Put the brown rice, 2 cups water and 1/2 teaspoon salt in the saucepan. Bring to a boil, cover and reduce the heat to low. Simmer gently for 40–45 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 10 minutes, then fluff.

While the rice cooks, trim the zucchini and cut it into 1/2-inch-thick half-moons. Coarsely chop any large spinach leaves. Finely grate 2 teaspoons lemon zest, avoiding the white pith, and squeeze 3 tablespoons lemon juice. Set the zest and juice aside.

Pat the chicken dry with paper towels without rinsing it, then cut into approximately 1-inch pieces. Place in the mixing bowl and toss with the oregano, garlic powder, 1/2 teaspoon salt and all the black pepper. Wash your hands and clean the knife, cutting board and work surface after handling the raw chicken.

When the rice has about 25 minutes of simmering time remaining, heat 1 tablespoon olive oil in the skillet over medium-high heat. Add half the chicken in a single layer. Cook undisturbed for 3–4 minutes to develop a brown crust, then turn and cook for another 3–5 minutes. Check several of the largest pieces with the thermometer; they must reach 165°F in the center. Transfer to the clean plate. Repeat with the second tablespoon of oil and remaining chicken, adjusting the heat if the seasoning begins to scorch.

Add the remaining 1 tablespoon olive oil to the skillet. Add the zucchini and remaining 1/2 teaspoon salt. Spread it out and cook for 6–8 minutes, turning occasionally, until browned in spots and just tender.

Reduce the heat to medium. Add the spinach in two additions, stirring until each addition wilts, about 2 minutes total. Return the cooked chicken and its accumulated juices to the skillet. Stir for 1–2 minutes, until everything is hot.

Remove the skillet from the heat. Add all the measured lemon zest and juice, tossing to coat the chicken and vegetables and loosen the browned juices from the skillet.