Simple Grilled Chicken with Rice, Broccoli, and Mixed Veggies 🍗🥦🍚
Prep Time: 10 minutes
Cooking Time: 20 minutes
Servings: 2
Calories per Serving: 400
Ingredients:
For the Chicken:
🍗 Chicken breast – 2 (boneless, skinless)
🛢️ Olive oil – 1 tbsp
🧄 Garlic powder – 1/2 tsp
🌿 Dried oregano – 1/2 tsp
🧂 Salt and pepper – to taste
For the Rice:
🍚 White rice – 1 cup (uncooked)
💧 Water or chicken broth – 2 cups
🧂 Salt – to taste
For the Vegetables:
🥦 Broccoli florets – 1 cup
🌽 Corn kernels – 1/2 cup
🌱 Green peas – 1/2 cup
🛢️ Butter or olive oil – 1 tsp
🧂 Salt and pepper – to taste
Directions:
Cook the Rice:
Rinse the rice under cold water. In a pot, bring 2 cups of water or chicken broth to a boil. Add the rice, a pinch of salt, cover, and reduce heat. Simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
Prepare the Chicken:
Rub chicken breasts with olive oil and season with garlic powder, oregano, salt, and pepper.
Heat a grill pan over medium heat and cook the chicken for 5–6 minutes per side until fully cooked (internal temperature of 165°F/74°C). Let rest for 5 minutes, then slice.
Steam the Broccoli:
Bring a pot of water to boil. Place broccoli florets in a steamer basket over the boiling water, cover, and steam for 5 minutes until bright green and tender.
Cook the Mixed Veggies:
In a skillet, heat butter or olive oil over medium heat. Add corn and peas, season with salt and pepper, and sauté for 2–3 minutes until warm.
Assemble the Plate:
Arrange the rice, grilled chicken slices, steamed broccoli, and sautéed mixed veggies on a plate.
Serve and Enjoy:
Serve warm with your choice of sauce or a drizzle of lemon juice for added flavor.
Notes/Variations:
Add a splash of soy sauce or teriyaki sauce to the rice for a flavorful twist.
Substitute white rice with brown rice or quinoa for a healthier option.
Add red chili flakes to the chicken seasoning for a spicy kick.