Step 1

Make the lemon-garlic chicken: In a large bowl, combine the chicken, lemon juice and zest, salt, garlic powder, and pepper. Marinate for 30 minutes in the refrigerator.

Step 2

Meanwhile, preheat the oven to 375°F (190°).

Step 3

Make the roasted veggies: Place the carrots and broccoli on a parchment-lined baking sheet. Add the oil, salt, and pepper, and toss to coat. Roast for 25–30 minutes on the bottom oven rack, until the veggies are golden brown and tender.

Step 4

Meanwhile, return to the lemon-garlic chicken: Heat the oil over medium heat in a cast-iron skillet. Add the marinated chicken, thicker side down. Cook for about 4 minutes, or until the bottoms turn golden brown. Flip over, and cook for 2 minutes. Transfer the skillet to the top oven rack, and roast for about 15 minutes, or until the chicken reaches an internal temperature of 165°F.

Step 5

Remove the chicken and roasted veggies from the oven. Let cool for 10 minutes.

Step 6

Meanwhile, make the pesto jasmine rice: Microwave the rice pouches according to package instructions. Toss together the cooked rice, pesto, lemon juice, and salt in a bowl. Set aside, and cover to keep warm.

Step 7

Cut the chicken in half lengthwise, then cut into bite-size pieces.

Step 8

Divide the rice evenly among 4 bowls. Top each bowl with 1 row of the chicken, 1 row of the roasted veggie mixture, and 1 row of the tomatoes. Serve warm.

Step 9

Enjoy!