Grilled Chicken with Brown Rice Pilaf and Steamed Green Beans

Ingredients

• chicken breast 6 oz
• brown rice 1/3 cup
• chicken broth or water 2/3 cup
• olive oil 1 tsp
• onion 2 tbsp
• garlic 1 clove
• fresh parsley 1 tbsp
• fresh thyme 1/2 tsp
• lemon 1/2 unit
• green beans 1 cup
• salt to taste
• black pepper to taste

Method

1. Prepare the Brown Rice Pilaf. Rinse 1/3 cup of brown rice under cold water to remove excess starch. In a small saucepan, heat 1 tsp olive oil over medium heat. Add finely chopped onion and minced garlic, sauté for 2-3 minutes until translucent and fragrant. Add the rinsed brown rice and stir to coat the grains with oil and onion mixture. Pour in 2/3 cup chicken broth or water, add fresh thyme, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes or until rice is tender and liquid absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff rice with a fork and stir in chopped parsley and lemon zest.
   Tip: Rinsing the rice helps prevent it from becoming sticky.
2. Prepare the Chicken Breast. While the rice cooks, pat dry the chicken breast with paper towels. Season both sides with salt, black pepper, and a little lemon zest. Preheat a grill pan or outdoor grill to medium-high heat. Lightly brush the grill with olive oil to prevent sticking. Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the juices run clear. Remove from grill and let rest for 5 minutes before slicing.
   Tip: Letting the chicken rest after grilling keeps it juicy.
3. Steam the Green Beans. While the chicken grills, bring a pot of water to boil and place a steamer basket over it. Add trimmed green beans to the steamer basket, cover with a lid, and steam for 4-5 minutes until bright green and tender-crisp. Alternatively, you can boil the green beans directly for 3-4 minutes. Drain and toss with a pinch of salt and a drizzle of olive oil or a squeeze of lemon juice.
   Tip: Do not overcook the green beans to keep their vibrant color and crunch.
4. Plate and Serve. On a plate, serve the grilled chicken breast sliced alongside 1 cup of brown rice pilaf and 1 cup of steamed green beans. Squeeze fresh lemon juice over the chicken and vegetables for added brightness. Garnish with extra parsley if desired.
   Tip: Use a sharp knife to slice the chicken evenly for an appealing presentation.

Pro tips

• Use a meat thermometer to ensure chicken is perfectly cooked and safe to eat.
• Marinate the chicken in lemon juice and herbs for 30 minutes prior to cooking for extra flavor.