Ingredients
Scale
- 1 boneless chicken breast
- 1 tbsp olive oil
- tsp smoked paprika
- tsp garlic powder
- Salt & pepper to taste
- Juice of lemon (optional)
- 1 cup jasmine or basmati rice
- 1 cup water
- Cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil (for salad)
- tbsp lemon juice or vinegar (for salad)
Instructions
- Cook the Rice: Rinse rice under cold water until clear. Combine with water and a pinch of salt in a pot. Bring to a boil, cover, and simmer until fluffy.
- Grill the Chicken: Rub chicken with olive oil, smoked paprika, garlic powder, salt, and pepper. Preheat grill; cook chicken for about 5-6 minutes per side until internal temperature reaches 165°F. Let rest before slicing.
- Make the Salad: In a bowl, mix halved tomatoes and diced cucumber. Drizzle with olive oil and lemon juice or vinegar; season with salt and pepper.
- Assemble: Serve rice topped with cucumber slices alongside grilled chicken and fresh salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg