Grilled Chicken with Rice and Roasted Carrots

This dish features tender grilled chicken, fluffy rice, and sweet roasted carrots. It's a simple Mediterranean-inspired main course that is gluten-free and low-sulfur, offering a balanced and wholesome meal.

60 min2 servingsmediterraneanmain course

primal

mediterranean

Nutrition Facts

Per serving

Calories871

% Daily Value*

Total Fat 25g31%

Saturated Fat 4g19%

Trans Fat 0g

Cholesterol 1mg

Sodium 1190mg52%

Total Carbohydrate 151g55%

Dietary Fiber 7g25%

Total Sugars 46g

Protein 10g21%

Calcium 90mg7%

Iron 0.48mg3%

Potassium 771mg16%

Vitamin A 1829mcg203%

Vitamin C 10mg11%

Vitamin B6 0.31mg18%

Vitamin E 6.3mg42%

Vitamin K 33mcg27%

Magnesium 62mg15%

Zinc 1.8mg17%

Folate 96mcg24%

Approximate values — some ingredient data may be incomplete.

* Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

2 chicken breast
3 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tsp dried basil
1 tsp oregano
0.5 tsp dried thyme
1 tsp sea salt
0.5 tsp coarsely ground pepper
0.5 tsp paprika
1 cup basmati rice
2 cup water
2 cup baby carrots
1 tbsp honey
2 tbsp fresh basil
2 lemon wedges

Instructions

1In a bowl, combine chicken breasts with 1 tbsp olive oil, lemon juice, dried basil, oregano, thyme, ½ tsp sea salt, and ¼ tsp pepper. Marinate for at least 15 minutes.
2Preheat grill to medium-high. Grill chicken for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C).
3Toss baby carrots with remaining 2 tbsp olive oil, honey, ½ tsp sea salt, and ¼ tsp pepper. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes, until tender and slightly caramelized.
4Cook basmati rice according to package directions using 2 cups water. Fluff with a fork.
5Serve grilled chicken alongside rice and roasted carrots. Garnish with fresh basil and lemon wedges.

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