Grilled Chicken with Garlic Potatoes, Rice & Broccoli

Instructions

Step 1: Rinse the rice under cold water until the water runs clear.

Step 2: In a medium saucepan, combine the rice, water or chicken broth, and salt. Bring to a boil, reduce the heat to low, cover, and cook for 15–18 minutes. Remove from heat and let stand for 5 minutes before fluffing with a fork.

Step 3: Place the baby potatoes in a pot of salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain and set aside.

Step 4: In a small bowl, combine the paprika, garlic powder, onion powder, thyme, salt, and black pepper.

Step 5: Rub the chicken breasts with olive oil and coat evenly with the seasoning mixture.

Step 6: Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Step 7: Remove the chicken from the heat and let it rest for 5 minutes before slicing.

Step 8: While the chicken rests, melt the butter in a skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.

Step 9: Add the cooked potatoes to the skillet and toss to coat in the garlic butter. Stir in the parsley, salt, and black pepper.

Step 10: Steam the broccoli florets for 4–5 minutes until tender-crisp. Toss with butter, salt, and black pepper.

Step 11: Divide the rice among serving bowls or plates.

Step 12: Arrange the sliced chicken, garlic potatoes, and broccoli alongside the rice.

Step 13: Garnish with additional parsley if desired and serve immediately.

Storage and Reheating Tips

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

For meal prep, portion the rice, chicken, potatoes, and broccoli into individual containers.

Reheat in the microwave for 2–3 minutes or until thoroughly warmed.

Add a splash of water or broth before reheating the rice to keep it moist.

For best quality and flavor, consume within 3–4 days.