Chicken With Rice And Salad Recipe

Marinate the Chicken

1. In a bowl, mix together olive oil, lemon juice, minced garlic, salt, pepper, and any other preferred seasonings. 2. Add the chicken breasts to the bowl and coat them thoroughly with the marinade. 3. Let the chicken marinate for at least 30 minutes, preferably longer, in the refrigerator.

Cook the Rice

1. Rinse 1 cup of rice under cold water until the water runs clear. 2. In a pot, bring 2 cups of water to a boil. 3. Add the rice to the boiling water, reduce the heat to low, and cover the pot with a lid. 4. Let the rice simmer for about 18-20 minutes until all the water is absorbed and the rice is tender. 5. Fluff the rice with a fork before serving.

Cook the Chicken

1. Preheat a grill or skillet over medium-high heat. 2. Grill or cook the marinated chicken breasts for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). 3. Remove from heat and let the chicken rest for a few minutes before slicing.

Prepare the Salad

1. In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, red onion, and any other salad vegetables of your choice. 2. Drizzle with olive oil and balsamic vinegar, and toss to combine. Season with salt and pepper to taste.

Assemble the Dish

1. Place a portion of cooked rice on each plate. 2. Top with sliced chicken breast. 3. Serve with a generous portion of the fresh salad on the side.