Grilled Chicken Rice Recipe
Served with a side of vegetables.
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Ingredients
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Chicken Marinade
Rice
Vegetables
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine olive oil, garlic powder, paprika, salt, black pepper, and lemon juice. Mix well.
- 2
Marinate the Chicken
Add the boneless chicken breasts to the marinade. Make sure they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Cooking the Rice
- 3
Rinse the Rice
Rinse the long-grain rice under cold water until the water runs clear to remove excess starch.
- 4
Cook the Rice
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 18-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes.
Grilling the Chicken
- 5
Preheat the Grill
Preheat your grill to medium-high heat (about 375°F or 190°C).
- 6
Grill the Chicken
Remove chicken from the marinade and discard the marinade. Grill the chicken for 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F or 74°C). Let it rest for a few minutes before slicing.
Preparing the Vegetables
- 7
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the broccoli and sliced carrots. Sauté for about 5-7 minutes, or until the vegetables are tender. Season with salt and black pepper to taste.
Serving
- 8
Plate the Dish
Serve the grilled chicken sliced on a bed of rice with sautéed vegetables on the side.
