Grilled Chicken with Rice and Fresh Tomato-Cucumber Salad
Enjoy juicy Grilled Chicken with Rice and Fresh Tomato-Cucumber Salad that’s light yet satisfying! Try this delicious dish today!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Main
- Method: Grilling/Pan-searing
- Cuisine: American
Ingredients
Scale
- 1 boneless chicken breast
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt & pepper to taste
- Juice of lemon (optional)
- 1 cup jasmine or basmati rice
- 1 cup water
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 tbsp olive oil
- 1 tbsp lemon juice or vinegar
- Salt & black pepper
- Optional: fresh parsley or mint
Instructions
- Rinse the rice under cold water until it runs clear. In a pot, combine rinsed rice with 1 cup of water and a pinch of salt. Bring to a boil over medium heat. Once boiling, reduce heat to low, cover, and let simmer until fluffy. Set aside and keep warm.
- Rub the chicken breast with olive oil, smoked paprika, garlic powder, salt, and pepper. Preheat your grill or skillet over medium heat. Grill or pan-sear the chicken for about 5-6 minutes per side until fully cooked through (internal temperature should reach 165°F/75°C). Let it rest for a few minutes before slicing.
- In a mixing bowl, combine halved cherry tomatoes and diced cucumber. Drizzle with olive oil and lemon juice (or vinegar). Season with salt and black pepper. Toss gently to combine all ingredients well.
- On a serving plate, place a generous serving of fluffy rice. Add fresh cucumber slices alongside your perfectly grilled chicken slices. Top it off with a scoop of tomato-cucumber salad. Serve immediately with extra lemon on the side if desired.
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 65mg