Cook the rice. Make your rice first so it’s ready to go. Fluff it with a fork and keep warm. If using leftover rice, break it up so it reheats evenly.

Prep the marinade. In a bowl, stir together lemon zest, 1 tablespoon lemon juice, 1 tablespoon olive oil, minced garlic, 1 teaspoon salt, and 1 teaspoon freshly cracked black pepper. Add crushed red pepper if you like heat.

Marinate the chicken. Toss the chicken pieces in the mixture. Let it sit for 10–20 minutes while you prep vegetables. Longer is fine (up to 2 hours in the fridge), but even a short marinate helps.

Prep the veggies. Cut broccoli into small florets, slice bell peppers, or trim green beans. You want bite-size pieces that cook quickly and stay crisp.

Sear the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the chicken in a single layer. Don’t crowd the pan. Cook 5–7 minutes, turning once, until browned and cooked through. Transfer to a plate.

Cook the vegetables. In the same pan, add a touch more oil if needed. Add the veggies with a pinch of salt. Stir-fry 3–4 minutes until crisp-tender. You want color and a little snap, not mush.

Make the lemon-pepper finish. Lower the heat to medium. Push veggies to the side and add 1 tablespoon butter (optional) and 1 tablespoon olive oil. Stir in remaining lemon juice (about 1–2 tablespoons), honey, and 1/2 teaspoon cracked pepper. Scrape up any browned bits.

Bring it together. Return chicken to the pan. Toss with the veggies and sauce until glossy and hot. Taste and adjust salt, pepper, or lemon as needed. Sprinkle with chopped herbs.

Build your bowls. Spoon warm rice into bowls. Top with the lemon pepper chicken and veggies. Finish with extra lemon zest or a squeeze of lemon for brightness.

Serve. Add a final crack of pepper and a drizzle of olive oil if you like. Serve with lemon wedges on the side.