Grilled Chicken Thighs with Vegetable Fried Rice and Cucumber Tomato Salad

Instructions

Step 1: In a large bowl, combine olive oil, soy sauce, honey, paprika, garlic powder, onion powder, salt, and black pepper.

Step 2: Add the chicken thighs and toss until evenly coated. Marinate for at least 30 minutes.

Step 3: Heat a grill pan or outdoor grill to medium-high heat.

Step 4: Grill the chicken thighs for 5–7 minutes per side, or until nicely charred and the internal temperature reaches 165°F (74°C).

Step 5: Remove the chicken from the grill and let it rest for 5 minutes.

Step 6: Heat vegetable oil in a large skillet or wok over medium-high heat.

Step 7: Add the garlic and cook for 30 seconds until fragrant.

Step 8: Add the mixed vegetables and cook for 3–4 minutes until tender.

Step 9: Stir in the chilled rice, breaking up any clumps as it heats through.

Step 10: Add soy sauce, sesame oil, salt, black pepper, and half of the sliced green onions. Stir-fry for 4–5 minutes until well combined.

Step 11: Remove the fried rice from the heat and garnish with the remaining green onions.

Step 12: In a large bowl, combine the cucumber, tomatoes, red onion, and parsley.

Step 13: Whisk together the olive oil, lemon juice, salt, and black pepper, then pour over the salad and toss gently.

Step 14: Arrange the grilled chicken alongside the vegetable fried rice and cucumber tomato salad.

Step 15: Serve immediately while the chicken and rice are warm.

Storage and Reheating Tips

Store the chicken, fried rice, and salad separately in airtight containers in the refrigerator for up to 4 days.

Reheat the chicken in a skillet, oven, or air fryer until warmed through.

Fried rice can be reheated in a skillet over medium heat or in the microwave with a splash of water.

The salad is best enjoyed fresh but can be stored for up to 1 day in the refrigerator.

For meal prep, keep the dressing separate from the salad until ready to serve to maintain crispness.