Grilled Chicken Breast Recipe

Marinate

Pound the chicken breasts to even thickness (about 3/4 inch) or butterfly if very thick. In a bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, ground cumin, dried oregano, 1.5 tsp kosher salt and 3/4 tsp black pepper. Add the chicken, turning to coat fully. Cover and refrigerate for at least 20 minutes and up to 2 hours.

Preheat Grill or Pan

Preheat an outdoor grill or grill pan over medium-high heat (about 400°F / 200°C). Brush the grill grates or pan with a little oil to prevent sticking.

Grill

Remove chicken from marinade and let excess drip off. Place breasts on the hot grill and cook 5-7 minutes per side, flipping once, until internal temperature reaches 165°F (74°C) and outside has good grill marks. Cover with foil and let rest 5 minutes before slicing thinly against the grain.

While chicken marinates, rinse 1.5 cups rice until water runs clear. In a medium saucepan combine rinsed rice, 3 cups water, 1/2 tsp salt and 1 tbs butter or olive oil. Bring to a boil over medium-high heat. Reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving.

Toss broccoli, carrots and zucchini with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. There are two options to cook: steam or roast. - Steam method: Place vegetables in a steamer basket over boiling water and steam 5-7 minutes until tender-crisp. - Roast method: Preheat oven to 425°F (220°C). Spread vegetables on a baking sheet and roast 12-15 minutes until tender and lightly browned, tossing halfway.

When vegetables are cooked, finish with a squeeze of lemon from wedges and set aside.

Place a bed of rice on each plate, top with sliced grilled chicken arranged over rice, and add the vegetable side. Drizzle 1 tsp extra virgin olive oil over chicken and rice, sprinkle 2 tbs chopped parsley across the dish, and serve with remaining lemon wedges.