Triple Delight Recipe

Marinate

In a bowl, mince the garlic and whisk together olive oil, lemon juice, minced garlic, smoked paprika, kosher salt, and black pepper. Place chicken breasts between two sheets of plastic and pound to an even thickness (about 3/4 inch). Add chicken to the marinade, coat thoroughly, and let rest for 15–30 minutes at room temperature (or up to 2 hours refrigerated).

Cook

Preheat a grill or heavy skillet (cast iron) over medium-high heat and brush with a little oil. Remove excess marinade from the chicken and grill 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior has nice grill marks. Transfer to a plate and let rest 5 minutes, then slice thinly on the bias.

Sauté aromatics

In a medium saucepan over medium heat, melt the butter. Add the diced onion and carrot and sauté 4–5 minutes until softened and fragrant, stirring frequently.

Toast rice & simmer

Add the rice to the pan and stir to coat in butter and toast 1–2 minutes until slightly translucent at the edges. Pour in the chicken broth, add salt and pepper, and bring to a gentle boil. Cover, reduce heat to low, and simmer 15 minutes without lifting the lid.

Finish

After 15 minutes, remove from heat and keep covered for 5 minutes. Fluff with a fork, then fold in the frozen peas (the residual heat will thaw them). Adjust seasoning to taste.

Prepare dressing

In a small bowl or jar combine extra virgin olive oil, red wine vinegar, Dijon mustard, honey, salt and black pepper. Whisk or shake vigorously until emulsified.

Assemble salad

In a large bowl toss the mixed greens, halved cherry tomatoes, cucumber slices, and red onion with the dressing just before serving to keep greens crisp.

Divide the rice pilaf between two plates (serving for 2). Arrange sliced grilled chicken alongside the rice. Place a generous portion of the dressed garden salad on the side. Sprinkle chopped parsley over the rice and chicken, and serve with lemon wedges for squeezing over the chicken.

Optional: For a composed presentation, stack a 3/4-cup ring of rice, fan sliced chicken against it, and place salad beside. Serve immediately while the chicken and rice are warm and salad is crisp.