Grilled Chicken Breast Rice Plate

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary or thyme, chopped (or 1 teaspoon dried)
• 1 teaspoon paprika
• Salt and black pepper, to taste

For the Rice:

• 1 cup jasmine or basmati rice
• 2 cups chicken broth (or water)
• 1 tablespoon olive oil
• Salt, to taste

For Serving (Optional):

• Fresh vegetables (e.g., cherry tomatoes, cucumber slices, bell peppers)
• Lemon wedges
• Fresh herbs for garnish

Instructions:

1. Marinate the Chicken:
   • In a bowl, combine olive oil, lemon juice, minced garlic, rosemary or thyme, paprika, salt, and black pepper.
   • Place the chicken breasts in the bowl and coat them well with the marinade.
   • Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
2. Prepare the Rice:
   • Rinse the rice under cold water until the water runs clear.
   • In a medium saucepan, heat olive oil over medium heat.
   • Add the rice and cook for 1-2 minutes, stirring occasionally, until slightly toasted.
   • Add the chicken broth (or water) and salt. Bring to a boil.
   • Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
   • Fluff the rice with a fork and keep warm.
3. Grill the Chicken:
   • Preheat your grill to medium-high heat.
   • Remove the chicken from the marinade and discard the excess marinade.
   • Grill the chicken breasts for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
   • Remove from the grill and let rest for 5 minutes before slicing.
4. Assemble the Plate:
   • Spoon a portion of rice onto each plate.
   • Top with slices of grilled chicken breast.
   • Garnish with fresh vegetables, lemon wedges, and additional herbs if desired.
5. Serve:
   • Serve immediately and enjoy your flavorful grilled chicken breast rice plate!