Grilled Chicken with Rice, Roasted Veggies & Creamy Garlic Sauce 🥕🥒
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 3–4
Calories per serving: ~590 kcal
🛒 Ingredients
For the Chicken:
🐔 2 large chicken breasts
🫒 2 tbsp olive oil
🍋 Juice of ½ lemon
🧄 2 garlic cloves, minced
🧂 ½ tsp paprika, salt & pepper to taste
For the Rice:
🍚 1 ½ cups basmati rice
💧 3 cups water + pinch of salt
For the Veggies:
🥕 2 carrots, cut into chunks
🥒 2 zucchinis, sliced into half-moons
🧅 1 onion, cut into wedges
🫒 2 tbsp olive oil
🌿 ½ tsp dried oregano
🧂 Salt & pepper to taste
For the Garlic Sauce:
🧄 1 garlic clove, finely minced
🥛 100 ml Greek yogurt or sour cream
🍋 Juice of ¼ lemon
🫒 1 tbsp olive oil
🧂 Salt & pepper to taste
👨🍳 Instructions
Cook rice: Simmer rice in salted water 12–15 min until fluffy.
Marinate chicken: Rub chicken with olive oil, lemon juice, garlic, paprika, salt & pepper. Let rest 15 min.
Grill chicken: Cook on a grill pan or skillet 6–7 min per side until golden and cooked through. Slice.
Roast vegetables: Toss carrots, zucchini, and onion with olive oil, oregano, salt & pepper. Roast at 200°C (400°F) for 20–25 min until tender and slightly caramelized.
Make garlic sauce: Mix yogurt, garlic, lemon juice, olive oil, salt & pepper until creamy.
Assemble plates: Add rice, grilled chicken slices, roasted vegetables, and drizzle with garlic sauce.
🔁 Notes & Variations
Swap chicken for salmon or shrimp.
Add bell peppers for more color.
Sauce can be made ahead and stored 2–3 days in the fridge.