Simple & Juicy Grilled Chicken with Rice and Fresh Salad
Tender, well-seasoned grilled chicken served with fluffy rice and a crisp, refreshing salad. Easy, clean ingredients, and naturally healthy — great for meal prep too.
Prep: 10 minutes
Marinate: 20 minutes
Cook: 15 minutes
Total: 25–35 minutes
Servings: 2
Ingredients
For the Juicy Grilled Chicken
2 chicken breasts (or 3 thighs)
1 tbsp olive oil
1 tbsp lemon juice
3 cloves garlic, minced
½ tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp oregano
Optional: ¼ tsp cumin for warmth
For the Rice
1 cup basmati or jasmine rice
2 cups water
Pinch of salt
1 tsp olive oil
Fresh Salad
1 cucumber, chopped
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
Handful of lettuce or mixed greens
1–2 tbsp fresh parsley
1 tbsp olive oil
1 tbsp lemon juice
Salt & pepper to taste
Instructions
1. Marinate the Chicken
Mix olive oil, lemon juice, garlic, salt, pepper, paprika, and oregano.
Coat the chicken well.
Marinate 20 minutes (or up to 2 hours for the best flavor).
2. Cook the Rice
Rinse rice until water runs clear.
Add rice + water + pinch of salt to a pot.
Bring to boil → cover → simmer 12–15 minutes.
Turn off the heat and let it sit covered 5 minutes.
Fluff with fork.
3. Grill the Chicken
Heat a grill pan or skillet over medium-high heat.
Cook chicken 5–6 minutes per side, until golden and juicy.
Let it rest 3 minutes before slicing.
4. Make the Fresh Salad
Add cucumber, tomatoes, onions, lettuce, and parsley to a bowl.
Dress with olive oil, lemon juice, salt, and pepper.
Toss gently.
5. Serve
Assemble your plate:
Scoop of fluffy rice
Sliced juicy grilled chicken
A bright, fresh salad on the side
Optional extras:
Drizzle garlic yogurt or tzatziki
Add feta to the salad
Add avocado slices
Tips for Extra Juiciness
Don’t overcook the chicken — internal temp should reach 75°C (165°F).
Marinate with a little yogurt for extra tenderness.
Let chicken rest before slicing.
Nutritional Information
Calories: ~480
Protein: 38g
Carbs: 55g
Fat: 12g