Grilled Lemon Herb Chicken and Rice Pilaf
Delicious grilled chicken with a flavorful rice pilaf.
Ingredients
- 4 chicken breasts
- 1 Lemon juiced
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp thyme dried
- 1 tsp rosemary dried
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup basmati rice
- 2 cups chicken broth
- 1/2 cup onion diced
- 1/2 cup carrot diced
- 1/2 cup celery diced
- 1/2 cup frozen peas
- 2 tbsp parsley chopped fresh
Instructions
- Preheat grill to medium-high heat.
- In a small bowl, whisk together the lemon juice, olive oil, minced garlic, dried thyme, dried rosemary, dried oregano, salt, and pepper.
- Place the chicken breasts in a shallow dish and pour the marinade over them. Let marinate for 10 minutes.
- While the chicken is marinating, prepare the rice pilaf. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, carrot, and celery, and cook until the vegetables are tender, about 5 minutes.
- Add the basmati rice to the saucepan and stir to coat in the oil. Cook for 1-2 minutes, until the rice is slightly toasted.
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
- While the rice is cooking, grill the chicken breasts for 6-7 minutes per side, or until cooked through and no longer pink in the center.
- Remove the chicken from the grill and let rest for a few minutes before slicing.
- Fluff the cooked rice pilaf with a fork, then stir in the frozen peas and chopped parsley. Cover and let sit for 5 minutes, or until the peas are heated through.
- Serve the grilled chicken with a generous scoop of rice pilaf.
Nutrition
Calories: 320kcalCarbohydrates: 23gProtein: 32gFat: 9gFiber: 3g