Weekend And Holiday Lunch Grill Meal Recipe

Cooking Directions

1. 1

   Prepare the Marinade

   In a bowl, combine olive oil, minced garlic, lemon juice, salt, black pepper, cumin, and paprika. Mix well.

2. 2

   Marinate the Meats

   Place the chicken breasts and pork tenderloin in a large resealable bag. Pour the marinade over the meats, seal the bag, and refrigerate for at least 1 hour (or overnight for more flavor).

3. 3

   Prepare the Vegetables

   While the meats are marinating, chop the bell peppers, zucchini, and red onion into bite-sized pieces.

4. 4

   Cook the Rice

   In a pot, bring vegetable broth to a boil. Add the long grain rice, cover, and reduce heat to low. Cook for 18-20 minutes until rice is tender and liquid is absorbed. Fluff with a fork.

5. 5

   Preheat the Grill

   Preheat your grill to medium-high heat.

6. 6

   Grill the Meats and Vegetables

   Remove the meats from the marinade and grill for 6-8 minutes per side until cooked through. Add the chopped vegetables to the grill and cook until tender, about 5-7 minutes.

7. 7

   Serve

   Slice the grilled chicken and pork tenderloin. Serve with grilled vegetables and the rice blend. Garnish with chopped green onions and parsley.