Grilled Chicken Rice and Veggies

Instructions

Step 1: Preheat the oven to 400°F (200°C).

Step 2: In a small bowl, mix together the paprika, garlic powder, onion powder, oregano, salt, and black pepper.

Step 3: Rub the chicken breasts with 1 tablespoon of olive oil and coat evenly with the seasoning mixture.

Step 4: Toss the halved baby potatoes with the remaining olive oil and place them on a baking sheet.

Step 5: Roast the potatoes for 25 to 30 minutes, flipping halfway through, until golden and tender.

Step 6: Heat a grill pan or skillet over medium heat and cook the chicken breasts for 5 to 7 minutes per side until fully cooked.

Step 7: Steam or sauté the broccoli florets until bright green and tender.

Step 8: Stir butter into the cooked rice for extra flavor.

Step 9: Slice the grilled chicken and arrange it on a serving plate with the rice, roasted potatoes, and broccoli.

Step 10: Garnish with chopped fresh parsley before serving.

Storage and Reheating Tips

Store leftovers in airtight meal prep containers in the refrigerator for up to 4 days.

To reheat, microwave for 1 to 2 minutes or warm everything in a skillet over medium heat until heated through.

This meal can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.