Grilled Chicken With Yellow Rice And Avocado Salad Recipe

Grilled Chicken

1. Marinate 4 chicken breasts with 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp garlic powder, 1 tsp paprika, salt, and pepper to taste. Let it sit for at least 30 minutes. 2. Preheat the grill to medium-high heat. 3. Grill the chicken breasts for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). 4. Remove from grill and let rest for a few minutes before slicing.

Yellow Rice

1. In a medium pot, heat 2 tbsp olive oil over medium heat. 2. Add 1 chopped onion and 2 minced garlic cloves, and sauté until translucent. 3. Add 1 cup of long-grain rice and stir to coat with oil. 4. Add 2 cups of chicken broth, a pinch of saffron threads, 1 tsp ground turmeric, and salt to taste. 5. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until rice is tender. 6. Fluff with a fork before serving.

Avocado Salad

1. In a large bowl, combine 2 diced avocados, 1 cup cherry tomatoes (halved), 1/4 sliced red onion, and 1/4 cup chopped cilantro. 2. Drizzle with 2 tbsp lime juice and 2 tbsp olive oil. 3. Season with salt and pepper to taste and gently toss to combine.