Spicy Grilled Chicken with Sautéed Veggies and Herbed Rice
Description
This flavorful dish brings together juicy, spicy grilled chicken, a colorful mix of lightly sautéed vegetables, and fragrant herbed rice. It’s balanced, nutritious, and perfect for lunch or dinner. The marinade infuses the chicken with deep flavor, while the herbed rice adds freshness and aroma.
Total Time Overview
Step Time
Marinating Chicken 30 min – 8 hours (recommended 1 hour)
Cooking Chicken 12–15 min
Cooking Veggies 7–10 min
Cooking Rice 15–18 min
Total Active Time 35–40 min
Total Time (with 1 hr marinade) ~1 hr 40 min
Ingredients
For Spicy Grilled Chicken (4 servings)
4 boneless chicken breasts (or thighs)
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp paprika
1 tsp chili powder (adjust to spice level)
1 tsp cayenne pepper (optional for extra heat)
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp salt
½ tsp cumin
½ tsp dried oregano
1 tbsp yogurt (optional; helps tenderize)
For Sautéed Veggies
1 tbsp olive oil
1 medium onion (sliced)
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 zucchini (sliced)
1 cup broccoli florets
Salt & pepper (to taste)
½ tsp garlic powder
½ tsp chili flakes (optional)
1 tbsp soy sauce or lemon juice (optional for flavor)
For Herbed Rice
1 cup basmati or jasmine rice
2 cups water or chicken broth
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
1 tbsp fresh parsley (chopped)
1 tbsp fresh cilantro (chopped)
½ tbsp fresh dill or basil (optional)
½ tsp garlic powder or 1 clove minced garlic
Instructions
1. Marinate the Chicken
Mix olive oil, lemon juice, paprika, chili powder, garlic powder, onion powder, cayenne, cumin, oregano, salt, pepper, and yogurt.
Coat the chicken evenly.
Marinate minimum 30 minutes, ideally 1–4 hours (up to 8 hours).
2. Cook the Herbed Rice
Rinse rice until water runs clear.
Heat butter/oil in a pot. Add garlic for 10–15 seconds (optional).
Add rice and sauté for 30 seconds.
Add water/broth, salt, pepper.
Bring to a boil → reduce to low → cover.
Cook 15–18 minutes.
Turn off heat, fluff with fork.
Add chopped herbs and gently mix.
3. Grill the Chicken
Outdoor grill / Grill pan / Skillet:
Preheat grill/pan on medium-high heat.
Brush with a little oil.
Grill chicken 6–7 minutes each side (depends on thickness).
Internal temperature should
reach165°F / 74°C.
Let rest 3–5 minutes before slicing.
4. Sauté the Veggies
Heat olive oil in a pan.
Add onions, cook 1–2 minutes.
Add peppers, zucchini, broccoli.
Season with salt, pepper, garlic powder, chili flakes.
Cook 7–10 minutes, until tender-crisp.
Finish with soy sauce OR lemon juice for brightness.
5. Assemble
Place a scoop of herbed rice.
Add sautéed veggies on the side.
Top with sliced spicy grilled chicken.
Garnish with fresh herbs or lemon wedges.
Optional Add-ons
A dollop of yogurt or tzatziki
Extra lemon slices
Avocado
Chili oil drizzle for more spice
Tips for Best Results
Don’t overcook chicken—thighs are more forgiving and stay juicier.
Use broth instead of water for richer rice flavor.
High heat gives chicken a smoky, charred flavor.
Sauté veggies quickly to keep them crisp and colorful.
Approx. Nutrition (per serving)
Calories: 520–600
Protein: 40–48g
Carbs: 50–55g
Fat: 18–22g
Questions & Answers
Q1: Can I use an oven instead of a grill?
Yes!
Bake at 425°F (220°C) for 22–25 minutes, flipping halfway. Broil for 2 minutes for char.
Q2: Can I make this meal less spicy?
Reduce or remove cayenne and chili powder and increase paprika for color without heat.
Q3: What vegetables work best?
Bell peppers, broccoli, carrots, zucchini, mushrooms, and asparagus all work well.
Q4: Can I prepare this ahead of time?
Yes—marinate up to 8 hours, cook chicken and rice, refrigerate for 3–4 days.
Q5: What can I substitute for rice?
Quinoa
Cauliflower rice
Couscous
Brown rice