Grilled Chicken With Salad And Rice Recipe

Preparation of Chicken

1. Season the chicken breast with salt, pepper, and herbs of your choice. 2. Preheat the grill to a medium-high heat. 3. Grill the chicken for 6-8 minutes on each side or until fully cooked through and no longer pink in the center. Let it rest for a few minutes before slicing.

Preparation of Salad

1. Wash the iceberg lettuce and chop it into bite-sized pieces. 2. Slice the red bell pepper thinly. 3. Combine the lettuce and bell pepper in a bowl. Optional: Add other vegetables as desired. Dress the salad lightly with olive oil, salt, and pepper to taste.

Preparation of Rice

1. Rinse 50 grams of white rice under cold water until the water runs clear. 2. In a small pot, bring water to a boil and add the rice. Reduce the heat to low, cover, and let it simmer for 18-20 minutes or until the rice is tender and the water has been absorbed. 3. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.