Restaurant & Catering Recipe

Cooking Instructions

1. 1

   Prepare the Marinade

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

2. 2

   Marinate the Chicken

   Place the chicken breast in a large zip-top bag or bowl, pour the marinade over the chicken, and refrigerate for at least 30 minutes.

3. 3

   Cook the Rice

   In a pot, bring vegetable broth to a boil. Add rice, reduce heat to low, cover, and simmer for 18-20 minutes or until rice is cooked and broth is absorbed. Fluff with a fork and set aside.

4. 4

   Cook the Chicken

   Preheat a grill or skillet over medium heat. Remove chicken from the marinade and grill or cook for 6-7 minutes on each side or until cooked through and juices run clear. Let it rest for a few minutes before slicing.

5. 5

   Prepare the Vegetables

   In a large skillet, add a little olive oil and sauté the mixed vegetables over medium heat until tender, about 5-7 minutes.

6. 6

   Serve

   On a plate, serve a portion of rice, top with sliced chicken, and arrange the sautéed vegetables on the side.