Description
This grilled chicken and rice recipe features juicy marinated chicken breasts paired with buttery seasoned rice for a simple and satisfying meal. Perfect for weeknight dinners or meal prep with bold savory flavors in every bite.
Ingredients
- 2 large chicken breasts (approximately 1 1/2 to 2 pounds)
- 3 tablespoons olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 1/2 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup jasmine or basmati rice, uncooked
- 1 tablespoon olive oil
- 1 tablespoon butter, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried parsley
- 2 cups chicken broth
- 1 tablespoon chopped fresh parsley, optional for garnish
Instructions
- In a large bowl, whisk together olive oil, dijon mustard, lemon juice, garlic, soy sauce, salt, and pepper. Add chicken breasts and coat thoroughly. Cover and refrigerate for at least 1 hour or up to 24 hours.
- Preheat grill to medium-high heat, about 375F to 450F.
- Rinse the uncooked rice in a fine mesh sieve until the water runs clear. Set aside.
- Heat a large pot over medium heat. Add olive oil and 1/2 tablespoon butter. Once melted, stir in the rice, garlic powder, onion powder, salt, and dried parsley. Cook for 2 minutes, stirring constantly.
- Add chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or according to package directions.
- Place the marinated chicken directly on the grill grates. Grill for 6 to 8 minutes, then flip and reduce heat to medium. Continue cooking for another 6 to 7 minutes or until the chicken reaches an internal temperature of 160F.
- Transfer the chicken to a cutting board and let rest for 5 minutes.
- Once the rice is finished cooking, remove from heat and let sit covered for 5 minutes. Stir in the remaining butter and fluff with a fork.
- Slice the chicken and serve over the rice. Garnish with fresh parsley if desired.
Notes
- Chicken thighs can be substituted for chicken breasts for extra flavor and juiciness.
- Use low-sodium soy sauce and chicken broth to better control salt levels.
- Leftovers store well in the refrigerator for up to 4 days.
- Serve with grilled vegetables or a fresh salad for a complete meal.
- Prep Time: 1 hour 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grill
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 48 g
- Cholesterol: 125 mg
