Lemon-Herb Grilled Chicken with Rice Pilaf

Ingredients

• 4 count chicken breast
• 1 count lemon
• 1 tbsp thyme
• 1 tbsp oregano
• 1 tbsp fresh chives
• 1 tsp garlic paste
• 1 small yellow onion
• 3 tbsp extra virgin olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 1.5 cup basmati rice
• 3 cup low-sodium chicken stock
• 0.5 cup green beans
• 0.5 cup carrot
• 1 tbsp unsalted butter
• 1 tbsp fresh mint

Instructions

1. 1Marinate chicken: In a bowl, combine chicken breasts with 2 tbsp olive oil, lemon juice and zest, thyme, oregano, garlic paste, salt, and black pepper. Marinate for at least 20 minutes.
2. 2Prepare pilaf: In a saucepan, melt butter over medium heat. Sauté diced yellow onion, carrots, and green beans until softened. Add basmati rice and toast for 2-3 minutes. Pour in low-sodium chicken stock, bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender.
3. 3Grill chicken: Preheat grill to medium-high. Grill marinated chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
4. 4Serve: Fluff the rice pilaf with a fork, then gently stir in chopped fresh chives and mint. Serve the grilled lemon-herb chicken immediately over the fragrant rice pilaf.