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Ingredients
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For the Grilled Chicken
For the Rice
For the Salad
Method
Grilling the Chicken
- 1
Marinate the Chicken
In a bowl, mix together olive oil, garlic powder, paprika, salt, black pepper, and lemon juice. Add chicken breasts to the bowl, ensuring they are well-coated. Cover and marinate for at least 30 minutes in the refrigerator.
- 2
Preheat the Grill
Preheat your grill to medium-high heat, approximately 375-400°F (190-200°C).
- 3
Cooking the Rice
- 4
Rinse the Rice
Rinse the long-grain rice under cold water until the water runs clear to remove excess starch.
- 5
Cook the Rice
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Preparing the Salad
- 6
Prepare the Salad Ingredients
Chop the cucumber into bite-sized pieces and halve the cherry tomatoes. In a large bowl, combine mixed greens, cucumber, and cherry tomatoes.
- 7
Dress the Salad
Drizzle olive oil and balsamic vinegar over the salad. Season with salt and black pepper to taste. Toss gently to combine.
