Wash your lemon and lime and cut them in half. Wash broccoli and cut it up small, cut your sun dried tomatoes up smaller, dice your onion, and roughly chop your spinach.

If you are making non-instant rice, get your water boiling for that and continue following instructions. You can also use instant rice, make that closer to the end.

Once your pan is hot, lay your chicken in the pan and season with lawry’s garlic salt (or regular salt and garlic powder) and squeeze ½ of your lemon over it.

Flip and repeat with the seasonings and lemon once first side is browning.

Get your second Pan hot and add in your broccoli, onion, and sundried tomatoes. Season with a little salt and pepper.

Once veggies are fork tender, add in your spinach and put cover. It doesn’t take long to wilt.

In a small dish- add about ¼ Cup Sour cream and squeeze the juice of one tiny lime over it. You could add the zest, too, but it’s optional.

After everything is fully cooked, cut up your chicken and assemble your bowls. Add rice, chicken, and a mountain of veggies. Drizzle the lime mixture over the bowl. Enjoy!