Herb-Grilled Chicken with Garlic Asparagus, Fluffy Rice & Fresh Tomato Salsa 🍅
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2
Calories: ~480 per serving
🛒 Ingredients:
🐔 2 boneless, skinless chicken breasts
🧄 2 garlic cloves, minced
🌿 1 tbsp chopped fresh parsley
🌿 1 tbsp chopped fresh rosemary or thyme
🫒 2 tbsp olive oil (for marinade)
🧂 Salt & pepper to taste
🍚 1 cup basmati rice
🧂 Salt, for cooking rice
🧈 1 tsp butter (optional, for rice)
🌱 1 bunch asparagus, trimmed
🫒 1 tbsp olive oil (for asparagus)
🧄 1 garlic clove, minced (for asparagus)
🍅 2 ripe tomatoes, finely diced
🧅 1/4 small red onion, finely chopped
🌿 2 tbsp chopped fresh cilantro
🌶️ 1 green chili or jalapeño, finely chopped (optional)
🍋 Juice of 1/2 lime
🧂 Salt to taste
👩🍳 Instructions:
Marinate the chicken: Mix garlic, herbs, olive oil, salt, and pepper in a bowl. Coat chicken breasts and let marinate for 15–30 minutes.
Cook the rice: Rinse rice until the water runs clear. Cook 1 cup rice with 2 cups water and a pinch of salt. Simmer covered on low heat for 12–15 minutes. Let rest, then fluff and stir in optional butter.
Grill the chicken: Grill marinated chicken over medium-high heat for 6–7 minutes per side until charred and cooked through (internal temp 74°C / 165°F). Rest before slicing.
Prepare asparagus: Toss asparagus with olive oil, minced garlic, salt, and pepper. Grill or roast at 200°C (400°F) for 10–12 minutes until tender-crisp.
Make the salsa: Combine chopped tomato, onion, cilantro, chili, lime juice, and salt in a bowl. Let sit 5–10 minutes for flavors to develop.
Assemble: Plate the fluffy rice, sliced chicken, grilled asparagus, and tomato salsa. Garnish rice with extra parsley.
🔄 Notes & Variations:
Add avocado slices or feta to the salsa for a twist.
You can substitute asparagus with green beans or zucchini.
If no grill is available, pan-sear the chicken and roast the asparagus.