Here’s a tasty and balanced recipe for Grilled Chicken with Veggie Rice—perfect for a healthy weeknight dinner.
Grilled Chicken with Veggie Rice
Ingredients
For the chicken:
- 2–4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano or thyme
For the veggie rice:
- 1 cup long-grain rice (white, brown, or jasmine)
- 2 cups chicken broth or water
- 1 cup mixed vegetables (carrots, peas, bell peppers, corn)
- 1 small onion, finely chopped
- 1–2 tbsp olive oil
- Salt and pepper, to taste
- Optional: 1 tsp soy sauce or lemon juice for flavor
Instructions
- Marinate and grill chicken:
- In a small bowl, mix olive oil, garlic powder, paprika, salt, pepper, and oregano.
- Rub over chicken breasts and let sit 15–30 minutes (optional).
- Preheat grill or grill pan over medium heat.
- Grill chicken 5–7 minutes per side, until fully cooked (internal temp 165°F / 74°C).
- Let rest for 5 minutes, then slice.
- Cook the veggie rice:
- Heat olive oil in a saucepan over medium heat. Sauté onion until translucent.
- Add rice and stir for 1–2 minutes to toast slightly.
- Add chicken broth and bring to a boil. Reduce heat to low, cover, and simmer 15–20 minutes (check package instructions for rice type).
- In the last 5 minutes of cooking, stir in mixed vegetables.
- Fluff with a fork and season with salt, pepper, and optional soy sauce or lemon juice.
- Serve:
- Plate a portion of veggie rice and top with sliced grilled chicken.
- Garnish with fresh parsley or green onions if desired.
💡 Tips:
- Use brown rice for extra fiber—it may need a few more minutes to cook.
- Add a pinch of smoked paprika or cumin to the rice for extra flavor.
- Leftover grilled chicken works perfectly for this recipe—just reheat and serve.
If you want, I can also give a one-pan version where the chicken cooks on top of the rice and veggies for even easier cleanup.
Do you want me to provide that version?
