Carry Out Grill Meal – Weekend Lunch Recipe

Time1h

Serves2

One trip only–includes side of steamed rice. See Host for carry out bowl. Not available for dine-in.

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Ingredients

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1
Prepare the Chicken
In a bowl, mix olive oil, garlic powder, paprika, salt, and black pepper to create a marinade. Add the chicken breasts and coat them evenly. Let marinate for at least 30 minutes.
2
Grill the Chicken
Preheat the grill to medium-high heat. Grill the marinated chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from grill and let rest for 5 minutes before slicing.
3
Steam the Vegetables
In a steamer, add the mixed vegetables and steam for about 5-7 minutes until they are tender but still vibrant in color.
4
Prepare the Rice
Cook the rice according to package instructions. Typically, this involves rinsing the rice, adding it to boiling water, and simmering until tender.
5
Assemble the Meal
In a carry-out bowl, add a serving of steamed rice, top with sliced grilled chicken, and arrange the steamed mixed vegetables on the side. Secure the lid and it's ready for carry out!