Best 2 Grilled Chicken Veggies Over Rice Recipes

Indulge in a delightful culinary journey with our grilled chicken and veggie extravaganza! This symphony of flavors offers a tantalizing twist on classic BBQ fare, featuring succulent chicken breasts and an array of vibrant vegetables, all grilled to perfection and served over a bed of fluffy rice. Our collection of recipes caters to diverse dietary preferences, including gluten-free, low-carb, and vegan options, ensuring everyone can savor this delectable dish. Prepare to embark on a grilling adventure that will leave your taste buds dancing with joy!

Let's cook with our recipes!

30-MINUTE EASY GRILLED CHICKEN AND VEGETABLES

30-minute easy grilled chicken and vegetables image

This easy grilled chicken and vegetables recipe takes 30 minutes to make and is a delicious, healthy family dinner plus it is great for meal-prep.

Provided by Alida Ryder

Categories Easy Dinner

Time 30m

Number Of Ingredients 13

Ingredients

¼ cup olive oil
¼ cup fresh lemon juice
4 garlic cloves (crushed)
1 tsp smoked paprika
½ tsp chilli flakes
1 tsp dried oregano
1 tsp salt
black pepper (to taste )
4 large chicken breasts (skinless + de-boned)
2 bell peppers (seeds removed and sliced into thick strips)
broccolini
12-16 spears asparagus (woody ends trimmed )
2-3 large zucchini/courgette (sliced into thick slices )

Steps:

Pre-heat the grill/griddle pan.
Season the chicken with salt and allow to sit while you make the marinade.
Combine all the marinade ingredients and mix well. Pour half of the marinade over the chicken and the other half over the vegetables. Allow to marinade for a few minutes.
Grill the chicken for 5-7 minutes per side (depending on thickness) until cooked to your preference. Remove from the grill, cover with foil and allow to rest while you grill the vegetables.
Grill the vegetables until they are starting to char and are cooked to your preference.
Remove from the grill and serve with the chicken and lemon wedges for squeezing.

Nutrition Facts : Calories 305 kcal, Carbohydrate 11 g, Protein 26 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 733 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

GRILLED CHICKEN AND VEGETABLES WITH WILD RICE

Grilled Chicken and Vegetables with Wild Rice image

Categories Chicken Poultry Marinate Eggplant Bell Pepper Zucchini Summer Grill/Barbecue Sage Bon Appétit

Yield Serves 6

Number Of Ingredients 15

Ingredients

1 1/2 cups balsamic vinegar
1/2 cup olive oil
1/2 cup honey
1/3 cup chopped fresh oregano or 1 1/2 tablespoons dried
1/3 cup chopped fresh sage or 1 1/2 tablespoons dried
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
8 large skinless boneless chicken breast halves
2 cups (12 ounces) wild rice, cooked according to package directions
2 large red onions, cut into 3/4-inch-thick rounds
3 zucchini, trimmed, cut lengthwise into thirds
3 Japanese eggplants, trimmed, cut lengthwise into thirds
2 large red bell peppers, seeded, cut into 1-inch-wide strips
Additional chopped fresh oregano
Additional chopped fresh sage

Steps:

Combine first 7 ingredients in large glass baking dish. Add chicken, turning to coat. Cover and chill 2 to 4 hours.
Prepare barbecue (medium-high heat). Spread rice in center of large platter. Remove chicken from marinade and sprinkle with salt and pepper. Grill until just cooked through, about 5 minutes per side. Transfer chicken directly from grill to platter and arrange atop rice.
Add vegetables to marinade and turn to coat. Transfer to barbecue. Sprinkle vegetables with salt and pepper and grill until just cooked through, about 6 minutes per side for onions and 4 minutes per side for zucchini, eggplants and peppers. Transfer vegetables directly from grill to platter and arrange atop rice with chicken. Pour marinade into small saucepan and bring to boil. Brush over chicken; drizzle lightly over grilled vegetables. Sprinkle with additional chopped herbs and serve.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and prevent any scrambling.
Use fresh, high-quality ingredients: The fresher your ingredients, the better your dish will taste. If possible, use organic or locally-sourced ingredients.
Don't overcrowd the grill: When grilling chicken or vegetables, make sure you don't overcrowd the grill. This will prevent the food from cooking evenly.
Cook the chicken to the proper temperature: Use a meat thermometer to make sure the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
Let the chicken rest before slicing: Once the chicken is cooked, let it rest for a few minutes before slicing. This will help the juices redistribute throughout the meat.
Season the vegetables generously: Don't be afraid to season the vegetables generously. This will help them develop a delicious flavor.
Use a variety of vegetables: Feel free to experiment with different types of vegetables. Some good options include zucchini, bell peppers, onions, and carrots.
Serve the chicken and vegetables over rice: Rice is a great way to soak up the delicious juices from the chicken and vegetables.

Conclusion:

Grilled chicken and vegetables over rice is a healthy, delicious, and easy-to-make meal. It's perfect for a weeknight dinner or a casual lunch. With a little planning and preparation, you can have this dish on the table in no time. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed.