Preparation Time: 10 minutes
Cook Time: 25 minutes
Servings: 2
Calories per Serving: ~600 kcal
🛒 Ingredients:
For the Chicken:
2 chicken breasts 🍗
1 tbsp olive oil 🫒
1 tsp garlic powder 🧄
1 tsp paprika 🌶️
Salt & pepper
For the Vegetables:
1 cup mushrooms, sliced 🍄
1 cup cherry tomatoes, halved 🍅
1 tbsp olive oil 🫒
1 tsp dried oregano 🌿
Salt & pepper
For the Rice:
1 cup white rice 🍚
2 cups of water 💧
Pinch of salt
Optional Garnish:
Fresh parsley 🌿
👩🍳 Instructions:
Cook the rice: In a medium pot, bring water to a boil. Add the rice and a pinch of salt. Cover and reduce heat, allowing it to simmer for 15 minutes until fluffy.
Grill the chicken: Preheat a grill or skillet over medium-high heat. Season the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Grill the chicken for 6–7 minutes on each side until cooked through and golden. Let the chicken rest for a few minutes before slicing.
Sauté the mushrooms and tomatoes: While the chicken is cooking, heat olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for 4–5 minutes until softened. Add the cherry tomatoes, oregano, salt, and pepper, and cook for an additional 3 minutes, just until the tomatoes soften.
Assemble the plate: Serve the grilled chicken over a bed of rice, top with the sautéed mushrooms and tomatoes. Garnish with fresh parsley, if desired.
💡 Tips & Variations:
Add a squeeze of lemon juice to brighten the flavors.
For extra richness, top the chicken with some crumbled feta or grated Parmesan.
Serve with a side of steamed vegetables for more color and nutrients