Grilled Chicken With Rice

If you love to eat grilled chicken with rice, you will love this recipe. This cool page has a real easy recipe that is delightful. I’ll share all the ingredients needed to make Grilled Chicken With Rice with whipped garlic…

This is the best grilled chicken with rice recipe that I’ve ever tried. I’ve tried it on my friends before and they just loved it. My friends are always asking me to make more of this grilled chicken! This recipe is a must try, you’ll love it too!

Grilled Lemon Chicken with Feta Rice

Packaged rice is transformed into a stylish side dish with the addition of a light lemony vinaigrette and salty feta crumbles.

Recipe Summary

Yield:

Serves 4 (serving size: 1 chicken breast half and 1 cup rice)

Ingredients

Ingredient Checklist

• 4 (6-ounce) skinless, boneless chicken breast halves
• 4 tablespoons fresh lemon juice, divided
• 1 tablespoon olive oil, divided
• 2 teaspoons minced garlic
• Cooking spray
• ½ teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 2 (8 1/2-ounce) pouches precooked brown rice (such as Uncle Ben’s)
• 3 ounces crumbled feta cheese (about 3/4 cup)
• ½ cup chopped fresh basil

Directions

Instructions Checklist

• First, place the chicken in a zip-top bag with the 2 tablespoons of lemon juice, 1 teaspoon of oil, and the garlic. Turn to coat. Wait for five minutes.
• Step 2Mid-high heat should be used to heat a grill pan. Spray cooking spray on the pan. Take the chicken out of the marinade and throw away the liquid. Grill chicken for 6 minutes on each side after seasoning with 1/4 teaspoon each of salt and black pepper.
• Step 3: Heat the rice per the instructions on the package while the chicken cooks. In a dish, whisk together the remaining 2 teaspoons oil and 2 tablespoons lemon juice. Rice, the last 1/4 teaspoon each of salt and pepper, feta, and basil should be added. Toss well. Serve chicken and rice.

Nutrition Facts

Per Serving:

450 calories; fat 15g; saturated fat 4.6g; mono fat 4.8g; poly fat 1.2g; protein 44g; carbohydrates 36g; fiber 3g; cholesterol 128mg; iron 2mg; sodium 688mg; calcium 126mg.

Grilled Chicken And Rice

This straightforward dish for grilled chicken and rice is about to join your regular meal rotation because it’s quick and flavorful. Even the pickiest diners will like this wonderful dish, which features juicy, marinated grilled chicken breasts and deliciously fluffy, seasoned rice.

What Makes This Recipe So Good

• This recipe is insanely easy to make and is SO straightforward! It’s far simpler than you may imagine to elevate basic rice; all you need are a few cupboard essentials. Although the chicken does need some time to marinate, I swear it will be well worth it.
• This dish is perfect you if you’re seeking for a wonderful meal prep option!
• Simply prepare some additional rice and broil a few extra chicken breasts. For days, you’ll have a lunch or dinner prepared. For a completely balanced lunch, serve it with some vegetables or add the chicken to the top of a green salad.
• The whole family will love this grilled chicken and rice dish!
• As a mother, I am aware of how challenging it can be to convince fussy eaters to consume a healthy meal. But with this one, don’t worry. It is absolutely kid-friendly.

Chef’s Tips

• Don’t forget to marinate the chicken! This process greatly enhances flavor and juiciness. I advise a maximum of 24 hours, but no less than 1 to 2 hours. The marinade can be prepared the day before or the morning of because it comes together so quickly and easily.
• The perfect grilled chicken requires two ESSENTIAL STEPS. 1) Before placing the chicken on the grill, make certain that it is fully hot. 2) Give the cooked chicken at least five minutes to rest before serving. You can get those lovely grill marks and char flavor on a hot grill. For a succulent, moist chicken, letting the flesh sit will guarantee that the liquids are truly sealed in. The internal temperature of the chicken should be between 160 and 165 degrees Fahrenheit, which may be determined with a meat thermometer. If the liquids run clear when you slice the chicken, the chicken has to cook a little longer.
• Then there is the perfectly fluffy rice. That’s simple. Simply allow the rice to sit covered for 5 minutes after cooking. After it has had a chance to rest for a while, fluff it with a fork as usual. I used parsley to give the rice flavor for this recipe, but you could also use a little thyme or even basil if you’d like.

Grilled Chicken And Rice

Prep: 15 minutes

Cook: 25 minutes

Marinate: 1 hour

Total: 1 hour 40 minutes

Deliciously juicy grilled chicken paired with mouth-watering, fluffy rice for an easy meal the whole family will love!

–+Servings

Ingredients

• 2 large chicken breasts approximately 1 ½ to 2 pounds, see Notes

For the Chicken Marinade

• 3 tablespoons olive oil
• 1 tablespoon dijon mustard
• 1 tablespoon lemon juice
• 3 cloves garlic minced
• ½ tablespoon soy sauce see Notes
• ½ teaspoon salt more or less to taste
• ¼ teaspoon pepper more or less to taste

For the Rice

• 1 cup jasmine or basmati rice uncooked
• 1 tablespoon olive oil
• 1 tablespoon butter divided
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt more or less to taste
• ½ teaspoon dried parsley or 1 teaspoon fresh parsley
• 2 cups chicken broth
• 1 tablespoon chopped fresh parsley optional, for garnish

Equipment

• large bowl with lid or sealable plastic bag, for marinating chicken
• Whisk
• Grill
• fine mesh sieve
• Large pot with lid
• Tongs
• meat thermometer optional
• Cutting board

Instructions 

• Mix the marinade ingredients in a large basin until well combined. Turn the chicken in the bowl to coat it with the marinade, then cover the bowl and put it in the refrigerator. No more than 24 hours should be spent marinating chicken.
• When you’re ready to cook the chicken, heat the grill to a temperature between 375° and 450° Fahrenheit.
• Uncooked rice should be added to a fine mesh sieve and rinsed until the water runs clear while the grill warms up. Place aside.
• Large saucepan is warmed over a medium heat. Add olive oil and 1/2 tbsp butter when warm. Add rinsed rice to pot once butter has melted and oil is hot and shimmering. Stir in garlic powder, onion powder, salt, and dried parsley after that. With constant stirring, cook for 2 minutes.
• Add chicken broth to the pot and stir thoroughly. When the mixture reaches a boil, turn the heat down to low and cover the saucepan with a lid. Cook rice for 20 minutes or as specified on the rice package.
• Transfer the chicken from the marinade directly to the grill grates while the rice is cooking. Cook for 6 to 8 minutes, carefully flip the chicken, and then turn the heat down to medium. Cook the chicken for a further 6 to 7 minutes, or until it reaches an internal temperature of 160°F. Place the chicken on a cutting board and give it time to rest for five minutes.
• When the rice is done cooking, turn off the heat and let the rice sit for 5 minutes with the lid on. Add the remaining butter and fluff the rice with a fork after five minutes.
• 
• Slice chicken and plate with rice and any additional sides, if desired. Sprinkle chopped fresh parsley over rice (optional) and serve warm.

Notes

• Tenderize the chicken breasts first if they are thick or unequal. Chicken breasts should be placed in a sealable plastic bag or wrapped in plastic wrap to make them more soft. The chicken should be pounded until it is the same thickness all the way across using a meat tenderizer, rolling pin, or the bottom of a saucepan.
• Chicken Marinade: Combine the marinade ingredients in a bowl or measuring cup and then marinate the chicken in a sealable plastic bag as opposed to a bowl. Pour the marinade over the chicken after adding it to the bag. Shake the bag to distribute the marinade throughout the chicken, then seal the bag carefully, squeezing out as much air as you can.
• Cooking Time: The amount of time needed to cook a chicken depends on its size and thickness. Keep an eye on the chicken and use an internal meat thermometer to determine when it is done. When the internal temperature of the chicken hits 160°–165° Fahrenheit, it is thoroughly cooked. The chicken should have obvious fluids when cut. Return the chicken to the grill and cook it for a little longer if they are reddish.
• Instead of soy sauce, you can alternatively substitute 1 tablespoon of coconut aminos or 1 tablespoon of water.
• Make it dairy-free by substituting ghee for the butter.

Nutrition Information

Serving: 1serving, Calories: 605kcal, Carbohydrates: 40g, Protein: 54g, Fat: 24g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 153mg, Sodium: 1073mg, Potassium: 1027mg, Fiber: 1g, Sugar: 0.4g, Vitamin A: 160IU, Vitamin C: 5mg, Calcium: 39mg, Iron: 2mg, Net Carbs: 39g

Number of total servings shown is approximate. Actual num

Healthy Grilled Chicken-and-Rice Foil Packs

This low-fat chicken meal will do the trick if you want to grill something other than hamburgers and hot dogs on your next camping trip. Make careful to substitute converted rice for regular rice in this recipe (each grain contains tiny pinholes so it cooks faster than conventional rice). After dinner, wash out your pie plate and use it to pan for gold if you’re in the woods. Keep Recipe

• Level: Easy

• Total: 30 min
• Active: 25 min

• Yield: 4 servings

Ingredients

• 4 boneless, skinless chicken thighs, cut into 1/2-inch chunks
• One 15-ounce can black beans, drained and rinsed
• 1 cup converted rice
• 1 cup salsa
• 2 tablespoons pickled jalapeno slices, finely chopped
• 1 tablespoon tomato paste
• 1 teaspoon chili powder
• 1/4 teaspoon turmeric
• Kosher salt
• 2 cups low-sodium chicken broth
• 2 scallions, thinly sliced

Directions

Special equipment:

 Four 8-inch disposable foil pie pans and heavy duty foil

1. Heat a grill to a medium setting.
2. In a large bowl, combine the chicken, beans, rice, salsa, pickled jalapenos, tomato paste, chili powder, turmeric, and 3/4 teaspoon salt. Spread out an even layer of the chicken-rice mixture in each of the pie pans. Each pie plate should have 1/2 cup of chicken broth.
3. Each pan should have a tight foil cover. Cook the pans for 20 minutes after placing them on the grill and covering it. After removing off the grill, give the food some time to rest.
4. Remove each pan’s foil with caution (hot steam will escape). The chicken should be fully cooked, the rice soft, and the liquid should have been absorbed. Add a few scallions to each.