Grilled Chicken Plate with Garlic Rice & Roasted Veggies

Step 1: Marinate the Chicken

1. In a bowl, mix olive oil, garlic, lemon juice, paprika, oregano, salt, and pepper.
2. Add chicken and toss to coat.
3. Cover and refrigerate for at least 30 minutes (or up to overnight for deeper flavor).

Step 2: Prepare the Garlic Rice

1. In a saucepan, melt butter or heat oil over medium heat.
2. Add garlic and sauté until fragrant, about 30 seconds.
3. Stir in rice and toast for 1–2 minutes.
4. Add broth (or water) and a pinch of salt.
5. Bring to a boil, then reduce heat, cover, and simmer for 15–18 minutes until rice is cooked and liquid is absorbed.
6. Fluff with a fork and set aside.

Step 3: Roast the Veggies

1. Preheat oven to 425°F (220°C).
2. Toss sliced veggies with olive oil, salt, pepper, and herbs.
3. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway, until tender and slightly charred.

Step 4: Grill the Chicken

1. Heat a grill or grill pan over medium-high heat.
2. Grill chicken for 5–7 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C).
3. Let rest for a few minutes before slicing.

Step 5: Assemble the Plate

1. Scoop garlic rice onto each plate.
2. Add a generous serving of roasted veggies.
3. Top with sliced grilled chicken.
4. Garnish with fresh parsley or a lemon wedge if desired.

Tips:

• Add a drizzle of garlic herb butter over the chicken for extra flavor.
• Swap rice for quinoa or brown rice if preferred.
• Great for meal prep — store each component separately for up to 3 days.