Juicy Grilled Chicken Breast with Fluffy Rice and Fresh Coleslaw
Description
This comforting and balanced meal features perfectly grilled, juicy chicken breast, served with light and fluffy rice and a fresh, crunchy coleslaw. The chicken is marinated in simple spices and grilled until tender and flavorful. The fluffy rice acts as a mild base, while the crisp coleslaw adds freshness and a creamy tangy contrast.
This dish is great for family dinners, healthy meal prep, or a satisfying lunch, combining protein, carbs, and vegetables in one delicious plate.
Preparation & Cooking Time
Prep Time: 20 minutes
Marinating Time: 20–30 minutes
Cook Time: 20 minutes
Total Time: ~1 hour
Servings: 2–3 servings
Ingredients
For the Grilled Chicken
2 large chicken breasts
2 tbsp olive oil
1 tbsp lemon juice
2 cloves garlic (minced)
1 tsp paprika
½ tsp black pepper
1 tsp salt
½ tsp dried oregano or mixed herbs
For the Fluffy Rice
1 cup long-grain rice (basmati works well)
2 cups water or chicken broth
½ tsp salt
1 tsp butter or oil
For the Fresh Coleslaw
2 cups shredded cabbage (green or mixed)
½ cup shredded carrot
2 tbsp mayonnaise
1 tbsp lemon juice or vinegar
½ tsp sugar
Salt and pepper to taste
Instructions
Step 1: Marinate the Chicken
In a bowl mix olive oil, lemon juice, garlic, paprika, oregano, salt, and pepper.
Coat the chicken breasts well in the marinade.
Cover and marinate for 20–30 minutes for better flavor.
Step 2: Cook the Rice
Rinse the rice under cold water until the water runs clear.
In a pot combine rice, water (or broth), salt, and butter.
Bring to a boil, then reduce heat to low.
Cover and cook for 12–15 minutes.
Turn off heat and let it rest for 5 minutes, then fluff with a fork.
Step 3: Prepare the Coleslaw
In a bowl combine cabbage and shredded carrot.
In another small bowl whisk together mayonnaise, lemon juice, sugar, salt, and pepper.
Pour dressing over the vegetables and toss well.
Refrigerate for 10–15 minutes for best flavor.
Step 4: Grill the Chicken
Heat a grill pan or outdoor grill over medium-high heat.
Lightly oil the grill surface.
Place the marinated chicken breasts on the grill.
Cook for 6–7 minutes per side until golden with grill marks and internal temperature reaches 75°C (165°F).
Let the chicken rest for 3–5 minutes before slicing.
Step 5: Assemble the Plate
Place a serving of fluffy rice on the plate.
Add the grilled chicken breast (whole or sliced).
Serve with a side of fresh coleslaw.
Garnish with lemon wedges or fresh parsley if desired.
Nutritional Information (Approx. per serving)
Calories: 480 kcal
Protein: 38 g
Carbohydrates: 45 g
Fat: 16 g
Fiber: 3 g
Sodium: 520 mg
Frequently Asked Questions
1. How do I keep chicken breast juicy on the grill?
Marinating the chicken and avoiding overcooking are key. Also let the chicken rest after grilling to keep the juices inside.
2. Can I cook the chicken without a grill?
Yes. You can cook it in a grill pan, skillet, oven, or air fryer.
3. What rice works best for this recipe?
Basmati or jasmine rice works best because they cook fluffy and aromatic.
4. Can I make the coleslaw healthier?
Yes. Replace mayonnaise with Greek yogurt for a lighter dressing.
5. How long can leftovers be stored?
Store in an airtight container in the refrigerator for up to 3 days.
Can I add more vegetables
Absolutely. You can add cucumber, cherry tomatoes, or steamed broccoli to make the meal even more nutritious.
Serving Tip: Add a drizzle of garlic yogurt sauce or chili sauce over the chicken for extra flavor.
If you’d like, I can also give you:
Restaurant-style plating ideas for this dish
3 different marinades for grilled chicken
A healthier low-calorie version of this meal.