Grilled Chicken with Roasted Potatoes, Green Beans, and Rice
This simple yet flavor-packed dish features juicy grilled chicken, crispy roasted potatoes, tender green beans, and fluffy herbed rice, all brought together with a touch of olive oil, lemon, and herbs.It’s a comforting one-plate meal that’s both protein-rich and Mediterranean-inspired, perfect for a nourishing lunch or dinner.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves: 2–3
Ingredients
For the Grilled Chicken
2 boneless, skinless chicken breasts (or thighs)
1 tbsp olive oil
1 garlic clove, minced
½ tsp paprika
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
Juice of ½ lemon
For the Roasted Potatoes
2 medium potatoes, cut into small cubes
1 tbsp olive oil
½ tsp garlic powder
½ tsp dried rosemary or thyme
Salt and pepper, to taste
For the Green Beans
1 ½ cups green beans, trimmed
1 tsp olive oil
Salt and pepper, to taste
Squeeze of lemon juice
For the Rice
1 cup basmati or jasmine rice
1 ¾ cups water or chicken broth
½ tsp salt
1 tsp olive oil
1 tbsp fresh parsley, chopped
Optional Garnish
Lemon wedges
Fresh parsley
Crumbled feta or grated Parmesan
Instructions
Step 1: Roast the Potatoes
Preheat oven to 425°F (220°C).
Toss potato cubes with olive oil, garlic powder, rosemary, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, stirring halfway, until golden and crisp.
Step 2: Cook the Rice
Rinse rice until water runs clear.
In a saucepan, combine rice, water (or broth), salt, and olive oil.
Bring to a boil, then reduce to low, cover, and simmer 12–15 minutes.
Fluff with a fork and stir in chopped parsley.
Step 3: Cook the Green Beans
Steam or blanch green beans in boiling water for 3–4 minutes until tender-crisp.
Drain and toss with olive oil, salt, pepper, and a squeeze of lemon.
Step 4: Grill the Chicken
Mix olive oil, garlic, paprika, oregano, salt, pepper, and lemon juice in a bowl.
Coat chicken and marinate for 15–30 minutes.
Grill or pan-sear for 5–6 minutes per side, until cooked through (165°F / 74°C).
Let rest, then slice.
Step 5: Assemble the Plate
Spoon a serving of rice onto each plate.
Add roasted potatoes and green beans.
Top with grilled chicken slices.
Garnish with parsley, lemon wedges, and a drizzle of olive oil.
Notes & Tips
Add flavor to rice: Mix in a spoonful of lemon juice or a pinch of garlic powder for extra aroma.
Want a creamy touch? Serve with a small side of garlic yogurt or tzatziki.
Meal prep friendly: Keeps well for up to 3 days; store components separately.
Make it extra Mediterranean: Add a sprinkle of feta and a drizzle of balsamic glaze before serving.
Frequently Asked Questions
Q: Can I bake the chicken instead of grilling?
Yes — bake at 400°F (200°C) for about 20–25 minutes, flipping halfway through.
Q: Can I use brown rice?
Absolutely — just cook longer (about 35–40 minutes) and use 2 cups of water per cup of rice.
Q: Can I add more vegetables?
Yes — roasted bell peppers, zucchini, or cherry tomatoes pair perfectly here.
Nutritional Information
Calories: ~560 kcal
Protein: 42g
Carbs: 52g
Fat: 18g
Fiber: 5g