Grilled Chicken Recipe
jasmine rice & fresh seasonal vegetables (690 Cals)
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Ingredients
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Grilled Chicken
Jasmine Rice
Fresh Seasonal Vegetables
Method
Grilled Chicken
- 1
Marinate the Chicken
In a bowl, combine olive oil, lemon juice, minced garlic, salt, pepper, paprika, and oregano. Add chicken breasts and coat well. Cover and refrigerate for at least 30 minutes, up to 2 hours.
- 2
Grill the Chicken
Preheat grill or grill pan over medium-high heat. Grill chicken for 6–7 minutes per side, or until internal temperature reaches 165°F (74°C) and grill marks form. Let rest for 5 minutes before serving.
Jasmine Rice
- 3
Cook the Rice
Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, bring water to a boil. Add rice, salt, and olive oil or butter if using. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Fresh Seasonal Vegetables
- 4
Prepare the Vegetables
Wash and cut broccoli florets, slice carrots and zucchini. In a large bowl, toss vegetables with olive oil, salt, pepper, and garlic powder if using.
- 5
Cook the Vegetables
Heat a large skillet or sauté pan over medium-high heat. Add vegetables and sauté for 6–8 minutes, stirring occasionally, until vegetables are tender-crisp and slightly caramelized.
