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HomeHealthy Skinny Grilled Chicken and Rice with Fresh Vegetables Recipe by CWEB

Healthy Skinny Grilled Chicken and Rice with Fresh Vegetables Recipe by CWEB

Mr. Pittinger

Healthy Skinny Grilled Chicken and Rice with Fresh Vegetables

Ingredients
For the Grilled Chicken:

4 boneless, skinless chicken breasts
3 tablespoons olive oil
2 tablespoons lemon juice
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
For the Rice:

1 cup long-grain white rice
2 cups chicken broth (or water)
1 tablespoon olive oil
1/2 teaspoon salt
For the Fresh Vegetables:

1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1/4 cup red onion, finely chopped
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Instructions
1. Prepare the Chicken Marinade:

In a bowl, combine olive oil, lemon juice, minced garlic, paprika, oregano, salt, and pepper.
Place the chicken breasts in a large resealable plastic bag or a shallow dish and pour the marinade over them.
Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to infuse.
2. Cook the Rice:

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Rinse the rice under cold water until the water runs clear.
In a medium saucepan, heat the olive oil over medium heat.
Add the rice and cook, stirring frequently, for about 2 minutes until lightly toasted.
Add the chicken broth (or water) and salt. Bring to a boil.
Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
3. Prepare the Fresh Vegetables:

In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Pour the dressing over the vegetables and toss to coat evenly.
4. Grill the Chicken:

Preheat your grill to medium-high heat.
Remove the chicken from the marinade and grill for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred and cooked through.
Let the chicken rest for a few minutes before slicing.
5. Assemble the Dish:

Divide the cooked rice among four plates.
Top with grilled chicken slices.
Serve with a generous portion of fresh vegetable salad on the side.
Tips:
For extra flavor, you can marinate the chicken overnight.
Add a pinch of crushed red pepper flakes to the vegetable salad dressing for a bit of heat.
If you prefer brown rice, adjust the cooking time according to the package instructions.
Enjoy your healthy and delicious grilled chicken and rice with fresh vegetables

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