Description
A delicious and easy-to-make meal featuring juicy grilled chicken and flavorful rice cooked in chicken broth and seasoned with garlic and herbs.
Ingredients
For the Chicken Marinade:
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2 large chicken breasts (about 1 1/2 to 2 pounds)
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3 tablespoons olive oil
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1 tablespoon Dijon mustard
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1 tablespoon lemon juice
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3 cloves garlic (minced)
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1/2 tablespoon soy sauce
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1/2 teaspoon salt
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1/4 teaspoon pepper
For the Rice:
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1 cup jasmine or basmati rice (uncooked)
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1 tablespoon olive oil
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1 tablespoon butter (divided)
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon salt
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1/2 teaspoon dried parsley (or 1 teaspoon fresh parsley)
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2 cups chicken broth
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1 tablespoon chopped fresh parsley (optional for garnish)
Instructions
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In a bowl, whisk together the olive oil, Dijon mustard, lemon juice, soy sauce, garlic, salt, and pepper for the marinade.
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Marinate the chicken for at least 30 minutes, then grill for 6-7 minutes per side, or until the internal temperature reaches 165°F.
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For the rice, heat olive oil and half the butter in a pot. Add rice and toast for 2 minutes. Add garlic powder, onion powder, salt, parsley, and chicken broth. Bring to a boil, then cover and simmer for 15-18 minutes.
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Let rice rest off heat, covered, for 5 minutes. Slice the grilled chicken and serve over the rice, garnished with fresh parsley.
Notes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4 servings