Grilled Lemon Basil Chicken with Rice and Tomato Salad
Main Ingredients
Grilled chicken breast (boneless, skinless or lightly seasoned)
Cooked white rice (jasmine or basmati, plain or lightly herbed)
Cherry tomatoes (halved)
Fresh basil leaves
Lemon (wedge or juice for brightness)
Olive oil or light dressing
Chopped chives or green onions (as garnish on rice)
Seasonings: garlic, salt, pepper, possibly Italian herbs or lemon zest in marinade
Cocking Steps
Marinate the chicken: Combine olive oil, lemon juice/zest, minced garlic, chopped fresh basil, salt, pepper, and optional herbs (e.g., oregano or Italian seasoning). Coat 2-4 boneless chicken breasts and let sit 20-60 minutes (or overnight).
Cook the rice: Rinse 1-1.5 cups white rice (jasmine/basmati). Cook in water or broth with a pinch of salt until fluffy. Optionally add a bit of butter or herbs for extra flavor. Fluff and set aside.
Grill or pan-sear the chicken: Heat a grill pan, skillet, or outdoor grill to medium-high. Cook chicken 5-7 minutes per side until golden, charred marks appear, and internal temperature reaches 75°C (165°F). Rest 5 minutes, then slice if desired.
Prepare fresh elements: Halve cherry tomatoes, tear or chiffonade fresh basil leaves, cut lemon into wedges.
Assemble the plate: Serve a portion of warm rice (garnished with chopped chives or herbs), place grilled chicken beside or on top, scatter tomatoes and basil around, add lemon wedge for squeezing. Drizzle lightly with olive oil or a simple lemon vinaigrette if desired.
