Grilled Chicken with Jasmine Rice and Carrots

Ingredients

• 4 breasts chicken breast
• 1 cup jasmine rice
• 2 cups baby carrots
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp lemon rind
• 1 tbsp fresh basil
• 1 tsp oregano
• 1 tsp dried thyme
• 1 tsp fresh rosemary
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp parsley flakes
• 1 tsp sweet paprika
• 1 tbsp honey
• 1.5 cups water

Instructions

1. 1Marinate chicken: In a bowl, combine 2 tbsp olive oil, lemon juice, lemon rind, fresh basil, oregano, thyme, rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Add chicken breasts, coat well, and marinate for at least 30 minutes.
2. 2Cook rice: Rinse jasmine rice thoroughly. Combine rice with 1.5 cups water and 1/4 tsp salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender.
3. 3Prepare carrots: Toss baby carrots with 1 tbsp olive oil, sweet paprika, 1/4 tsp salt, 1/4 tsp black pepper, and honey. Roast at 400°F (200°C) for 20-25 minutes until tender-crisp.
4. 4Grill chicken: Preheat grill to medium-high heat. Grill marinated chicken for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C) and chicken is cooked through with nice grill marks.
5. 5Serve: Plate the grilled chicken alongside jasmine rice and roasted carrots. Garnish with fresh parsley flakes.