Grilled Chicken with Rice

Ingredients

• •4 boneless, skinless chicken breasts (about 1.5 lbs)
• •2 cups long-grain rice
• •4 cups water or chicken broth
• •2 tablespoons olive oil
• •2 teaspoons garlic powder
• •1 teaspoon onion powder
• •1 teaspoon paprika
• •Salt and pepper to taste
• •1 cup broccoli florets
• •1 cup carrot slices
• •1 cup bell pepper strips

Instructions

1. 1

   Preheat your grill to medium-high heat.

2. 2

   In a bowl, combine olive oil, garlic powder, onion powder, paprika, salt, and pepper to create a marinade.

3. 3

   Add chicken breasts to the marinade, ensuring they are well coated. Allow to marinate for at least 10 minutes while you prepare the rice and vegetables.

4. 4

   In a pot, bring 4 cups of water (or chicken broth) to a boil. Add the rice and a pinch of salt, then reduce the heat to low. Cover and simmer for about 20 minutes or until rice is fluffy and water is absorbed.

5. 5

   While the rice is cooking, place the marinated chicken on the grill. Cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

6. 6

   In the last 5 minutes of grilling, place broccoli, carrots, and bell peppers in a steamer basket over boiling water or in a microwave-safe dish to steam until tender, about 5-7 minutes.

7. 7

   Once everything is cooked, fluff the rice with a fork, slice the grilled chicken, and serve it alongside the rice and steamed vegetables.