Grilled Chicken with Rice and Fresh Tomato-Cucumber Salad
Grilled Chicken with Rice and Fresh Tomato-Cucumber Salad is a delightful dish that combines the smoky flavors of grilled chicken breast with fluffy rice and a refreshing salad. Perfect for busy weeknights or weekend gatherings, this recipe is not only quick to prepare but also offers a satisfying balance of flavors and textures. The vibrant salad adds freshness, while the protein-packed chicken keeps you feeling full. With its easy preparation and adaptability, this meal is sure to become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Main
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 1 boneless chicken breast
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt & pepper to taste
- 1 cup jasmine or basmati rice
- 1 cup water
- 1 cucumber, sliced
- ½ cup cherry tomatoes, halved
- 1 tbsp lemon juice or vinegar
- Optional: fresh parsley or mint
Instructions
- Rinse rice under cold water. In a medium saucepan, combine rinsed rice with 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until fluffy.
- Rub the chicken breast with olive oil, smoked paprika, garlic powder, salt, and pepper. Preheat grill pan over medium heat and grill chicken for about 5-6 minutes on each side until cooked through (165°F internal temperature). Let rest before slicing.
- In a mixing bowl, combine halved cherry tomatoes and sliced cucumber. Drizzle with olive oil and lemon juice (or vinegar), season with salt and black pepper, and toss gently.
- On a plate, serve fluffy rice with sliced cucumber topped with grilled chicken slices and generous portions of tomato-cucumber salad.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 380
- Sugar: 3g
- Sodium: 460mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg