Step 1

Place all ingredients, except for the extra lemon, in a resealable bag. Massage the marinade into the chicken, then refrigerate for at least 2 hours, up to 24 hours. Turn the bag every now and then to move the marinade around.

Step 2

When you're ready to cook, remove chicken from bag and discard marinade. Grill or saute over medium heat until chicken is cooked through to 165F. The time will depend on the thickness of your chicken, about 4-7 minutes a side.

Step 3

Let chicken rest for about 5 minutes, then slice. Top sliced chicken with the juice of 1 lemon, then toss with the juice from the cut chicken.

Step 4

Heat butter and olive oil in a sauce pan over medium-high heart. Add rice and cook until translucent and slightly toasted, about 3-5 minutes, stirring constantly.

Step 5

Add broth and seasonings. Cover, bring to a boil, then reduce to a simmer and cook for 15 minutes.

Step 6

Remove lid, place clean kitchen towel over the top of the sauce pan, then return lid to the top. Let sit for 5 minutes. This will absorb the moisture, making the rice extra fluffy.

Step 7

Combine all ingredients and refrigerate.

Step 8

Layer lettuce, tomatoes, rice, and chicken, Drizzle with white sauce and hot sauce to taste.

Step 9

If making for meal prep, let all ingredients cool. Layer your bowls with rice, then chicken, then tomatoes, then lettuce. When you;re reading to eat, mix it all together and top with sauces.