Grilled Chicken Breasts with Veggies and Rice Recipe

I think there’s absolutely no better dish than grilled chicken: it’s easy and quick to prepare, it’s delicious, it’s healthy, it’s light but filling, and it can be combined with almost anything.

I occasionally lose sight of that and am distracted by a variety of intricate recipes, but I adore the moment when I regain my composure and return to the tried-and-true chicken.

Recently, my husband and I were left alone in the house after my two sons left for a field trip with their friends. I decided to make him a meal I first made for him almost a century ago when we were first married: marinated grilled chicken with grilled broccoli, carrot, and mushrooms. Oh, and how could I forget, risotto with nuts?

Of course, he was thrilled, and so will you be if you make it yourself and share it with someone you love.

Now that I’m older and wiser, I also know that this dish is a nutritional powerhouse containing chicken breasts (protein, selenium, vitamin B3, vitamin B6, vitamin B12, and phosphorus), broccoli (vitamin C, vitamin B, fiber, vitamin A, copper, potassium, omega-3 fats, calcium, magnesium, iron…), carrot (vitamin A, vitamin K, vitamin C, folate, fiber, vitamin E…), selenium (zinc, protein, potassium…), and don’t get me started about the nutritional benefits of nuts.

Now that you know why I love this dish so much, without further ado, I present you with my “young love” grilled chicken recipe.

Before you start: Learn How To Tell If Chicken Is Still Good

Grilled Chicken Breasts with Veggies and Rice

A recipe you can never go wrong with, regardless whether you are preparing it for an elegant dinner party or a modest lunch for two.

Prep time: 10 – 15 minutes

(+About An Hour Of Marinating)

Cook time: 20 – 30 minutes

Servings: 2 people

Ingredients

1 skinless boneless chicken breast half (cut lengthwise in four slices)
1 cup broccoli
1 cup mushrooms (champignons)
1 large carrot
2 cup white rice
1 cup mixed nuts (Indian nuts, peanuts, almonds)
Salt to taste
Butter for grilling
2 tsp mustard
2 tsp soy sauce
2 tsp white wine
1 tsp chili powder

You May Need: A Great Grill Pan

Instructions

Mix the mustard, soy sauce, white wine, chili powder, and salt to taste the marinade.
Marinate the chicken and leave for about an hour.
Grill the chicken in butter or olive oil if you prefer.
Sink the nuts in water to soften.
Meanwhile, pour 4 cups of water, a bit of oil, and salt, into a pot. Bring to a boil then pour white rice.
After a couple of minutes, add nuts to the rice and continue boiling.
Grill the veggies and mushrooms until golden brown.
When most of the water evaporates from the rice, add a slice of butter and mix on mid-heat for about five minutes.
Serve.

Recipe Notes

This dish is pretty easy to change and adapt to your taste.

For example, if you want to make it even healthier you can switch butter for olive oil and white rice for brown rice. Also, feel free to add any other vegetable you have in your stock, such as red bell pepper or zucchini.

Since the marinade contains white wine (chardonnay or some other you have in your bar) it is best when combined with a glass of the same wine.

Speaking of the marinade, if you are not a fan of spicy meals, it would be best not to use chili powder, at least not in the same amount I used, because my family really likes that extra spiciness, but it is not everyone’s cup of tea.