ADVERTISEMENT

ADVERTISEMENT

Grilled Chicken with Roasted Veggies & Brown Rice

ADVERTISEMENT

Cook the Brown Rice:
Rinse the rice thoroughly under cold water.
In a pot, bring 1 cup of water to a boil.
Add rice and salt. Lower the heat, cover, and simmer for 25–30 minutes or until tender.

Grill the Chicken:
Rub the chicken with olive oil and all the spices.
Grill on medium heat for 4–5 minutes per side, or until fully cooked.
Let it rest for a few minutes before slicing.

Roast the Vegetables:
Preheat oven to 400°F (200°C).
Toss the zucchini, sweet potatoes, and bell peppers with olive oil and seasonings.
Spread on a baking sheet and roast for 20–25 minutes until golden and tender.

Assemble & Serve:
Plate the sliced chicken with roasted vegetables and brown rice.
Serve warm and enjoy!

Serving and Storage Tips:

ADVERTISEMENT

ADVERTISEMENT