Ultimate Grilled Chicken with Peppers, Onion & Herbed Rice
Juicy grilled chicken paired with smoky-sweet bell peppers and onions, served over fragrant herbed rice. The dish captures the essence of Mediterranean cooking — simple ingredients, grilled perfection, and a bright herb finish. Perfect for meal prep or a fresh weeknight dinner.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Ingredients
For the Chicken Marinade
2 boneless, skinless chicken breasts (or 3 thighs)
2 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp dried oregano
½ tsp paprika
½ tsp salt
¼ tsp black pepper
1 tsp honey
For the Grilled Peppers & Onion
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, cut into wedges
1 tbsp olive oil
Salt and pepper, to taste
½ tsp dried thyme or oregano
For the Herbed Rice
1 cup basmati or jasmine rice
2 cups water or vegetable broth
1 tbsp olive oil
1 garlic clove, minced
1 tbsp fresh parsley, chopped
1 tbsp fresh dill or mint, chopped
Salt, to taste
Optional Garnish
Lemon wedges
Crumbled feta cheese or Greek yogurt dollop
Instructions
1. Marinate the Chicken
In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, pepper, and honey.
Add chicken and coat well.
Cover and let marinate for 15–30 minutes (or up to 4 hours in the fridge).
2. Cook the Herbed Rice
Heat olive oil in a saucepan over medium heat.
Add garlic and saute until fragrant.
Stir in rice, then add water or broth and salt.
Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes until tender.
Fluff with a fork and mix in chopped parsley and dill/mint.
3. Grill the Chicken
Preheat a grill pan or outdoor grill to medium-high heat.
Grill chicken for 5–6 minutes per side, until golden and cooked through.
Let rest for 5 minutes, then slice.
4. Grill the Peppers & Onions
Toss peppers and onions with olive oil, salt, pepper, and thyme/oregano.
Grill for 6–8 minutes, turning occasionally, until slightly charred and tender.
5. Assemble the Dish
Spoon a generous portion of herbed rice onto each plate.
Top with sliced grilled chicken.
Add the grilled peppers and onions on the side.
Garnish with lemon wedges and optional feta or yogurt.
Notes & Tips
For extra flavor, drizzle with a quick herb dressing (olive oil, lemon juice, garlic, parsley).
Want it heartier? Add roasted chickpeas or grilled zucchini.
This dish works great for meal prep — stays fresh up to 4 days in the fridge.
To make it spicier, add a pinch of chili flakes to the marinade.
Nutritional Information
Calories: ~520 kcal
Protein: 42 g
Carbs: 48 g
Fat: 16 g
Fiber: 4 g
Sodium: moderate