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
Prepare the Marinade
In a large bowl, combine olive oil, garlic powder, paprika, salt, black pepper, and lemon juice. Mix well.
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
Rinse the Rice
Rinse the long-grain rice under cold water until the water runs clear to remove excess starch.
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
Preheat the Grill
Preheat your grill to medium-high heat (about 375°F or 190°C).
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
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
Plate the Dish
Serve the grilled chicken sliced on a bed of rice with sautéed vegetables on the side.