Herb-Grilled Chicken with Garlic Asparagus, Fluffy Rice & Fresh Tomato Salsa
This dish combines juicy herb-marinated chicken, buttery garlic asparagus, light and fluffy rice, and a refreshing tomato salsa. It’s a complete, balanced, and colorful meal that’s both healthy and satisfying.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings:2
Ingredients
For the Herb-Grilled Chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
2 tsp lemon juice
1 tsp garlic, minced
1 tsp dried oregano (or thyme/rosemary mix)
½ tsp paprika
Salt & black pepper to taste
For the Garlic Asparagus:
200g (1 bunch) fresh asparagus, trimmed
1 tbsp olive oil
2 garlic cloves, minced
Salt & black pepper to taste
1 tsp lemon zest
For the Fluffy Rice:
1 cup basmati or jasmine rice
2 cups water or chicken broth
1 tsp olive oil or butter
½ tsp salt
For the Fresh Tomato Salsa:
2 medium ripe tomatoes, finely chopped
½ small red onion, finely chopped
1 tbsp fresh parsley or cilantro, chopped
½ lime or lemon, juiced
Salt & pepper to taste
Optional: ½ green chili, finely chopped
Instructions
Marinate & Grill Chicken:
Mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
Coat chicken and marinate 15–20 minutes (or up to 2 hours for deeper flavor).
Grill over medium heat 6–7 minutes per side, or until internal temp reaches 74°C (165°F).
Let rest 5 minutes, then slice.
Cook the Rice:
Rinse rice until water runs clear.
Bring water/broth to a boil with salt and olive oil/butter.
Add rice, cover, reduce heat to low, and cook 12–15 minutes.
Turn off heat and let sit 5 minutes before fluffing with a fork.
Saute Garlic Asparagus:
Heat olive oil in a skillet over medium heat.
Add garlic, saute 30 seconds.
Add asparagus, season with salt & pepper, cook 5–6 minutes until tender-crisp.
Sprinkle with lemon zest before serving.
Prepare Tomato Salsa:
Mix tomatoes, onion, parsley, lime juice, salt, and pepper in a bowl.
Let sit 5 minutes for flavors to blend.
Assemble the Plate:
Serve fluffy rice as the base.
Add grilled chicken slices on top or side.
Place garlic asparagus alongside.
Finish with a scoop of fresh tomato salsa.
Notes & Tips
Swap asparagus with green beans or broccoli if not in season.
Use brown rice or quinoa for extra fiber.
For extra creaminess, serve with a dollop of Greek yogurt on the side.
Frequently Asked Questions
Q: Can I bake the chicken instead of grilling?
Yes, bake at 200°C (400°F) for 22–25 minutes, flipping halfway.
Q: How can I make the rice more flavorful?
Cook with chicken broth and a bay leaf for Mediterranean aroma.
Q: Can I prep ahead?
Yes! Cook rice and chicken in advance, reheat, and make salsa fresh before serving.
Nutritional Information
Calories: 520 kcal
Protein: 40g
Carbs: 50g
Fat: 18g
Fiber: 6g