Grilled Chicken and Rice
This Grilled Chicken and Rice recipe is a simple, flavorful, and nutritious meal perfect for any occasion. With tender grilled chicken, fluffy rice, and a blend of fresh herbs and vegetables, it's an easy-to-make dish that's both satisfying and healthy. Ideal for weeknight dinners or meal prepping!
Equipment
- Grill pan or outdoor grill
- Cooking pot (for rice)
- Wooden spoon (for stirring rice)
- Tongs (for handling chicken)
- Cutting board
- Knife
- Small bowl (for seasoning)
Ingredients
For the Grilled Chicken:
- 2 boneless skinless chicken breasts Tender and juicy when grilled to perfection.
- 3 tbsp olive oil Enhances moisture and adds a subtle richness.
- 2 tbsp lemon juice Brightens up the flavors and helps tenderize the chicken.
- 3 cloves garlic minced Infuses a deep, savory aroma.
- 1 tsp smoked paprika Adds a warm smoky depth.
- 1 tsp ground cumin A subtle earthy kick that pairs beautifully with grilled meats.
- ½ tsp salt & ½ tsp black pepper Essential for bringing out the best flavors.
For the Rice:
- 1 cup basmati or jasmine rice Light fluffy, and perfect for soaking up flavors.
- 2 cups chicken broth Enhances the rice with a rich savory depth.
- 1 tbsp butter or olive oil Adds a silky texture and extra flavor.
- ½ tsp garlic powder A mild aromatic boost.
- ¼ tsp turmeric optional Gives the rice a golden hue and a hint of warmth.
Optional Garnishes & Add-Ins:
- Fresh parsley or cilantro A pop of freshness to balance the dish.
- Lemon wedges Squeeze over the top for an extra zing.
- Grilled veggies Bell peppers zucchini, or asparagus make great sides.
Instructions
Step 1: Marinate the Chicken
- In a bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, cumin, salt, and black pepper.
- Add the chicken breasts, ensuring they’re fully coated in the marinade.
- Cover and refrigerate for at least 30 minutes (or up to 24 hours for deeper flavor).
Step 2: Cook the Rice
- Rinse the basmati or jasmine rice under cold water until the water runs clear—this removes excess starch for fluffier grains.
- In a saucepan, heat butter or olive oil over medium heat. Add the garlic powder and turmeric (if using) and stir for 30 seconds.
- Pour in the chicken broth and bring to a boil. Add the rinsed rice, cover, and reduce heat to low.
- Simmer for 15 minutes, then remove from heat and let it sit for 5 minutes before fluffing with a fork.
Step 3: Grill the Chicken
- Preheat your grill or grill pan to medium-high heat. Lightly grease with oil.
- Place the marinated chicken on the grill and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Remove from the grill and let the chicken rest for 5 minutes to lock in the juices.
Step 4: Assemble & Serve
- Slice the grilled chicken into strips and serve over the fluffy, seasoned rice.
- Garnish with fresh parsley or cilantro and a squeeze of lemon juice for extra freshness.
- Pair with your favorite grilled veggies or a light salad for a complete meal.
Notes
Nutrition Information (per serving):
- Calories: 400 kcal
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 4g
- Protein: 35g
- Cholesterol: 85mg
- Sodium: 550mg