Velvety Herb-Infused Grilled Chicken With Rice & Peas

Ingredients

For the Herb-Infused Chicken

• 4 boneless, skinless chicken breasts (or thighs)

• 3 tbsp olive oil

• 2 tbsp lemon juice

• 3 cloves garlic, minced

• 1 tbsp fresh parsley, chopped

• 1 tbsp fresh thyme (or 1 tsp dried)

• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)

• 1 tsp paprika

• 1 tsp salt

• ½ tsp black pepper

For the Rice & Peas

• 1 ½ cups long-grain rice (jasmine or basmati recommended)

• 3 cups chicken broth (or water)

• 1 cup frozen peas

• 1 tbsp butter

• ½ tsp salt

• ¼ tsp black pepper

• Optional: 1 tsp garlic powder or onion powder

Instructions

1. Marinate the Chicken

1. In a bowl, combine olive oil, lemon juice, garlic, herbs, paprika, salt, and pepper.

2. Add chicken and coat well.

3. Marinate at least 30 minutes, or up to 4 hours for deeper flavor.

2. Grill the Chicken

1. Preheat grill (or grill pan) to medium-high heat.

2. Grill chicken 5–7 minutes per side, depending on thickness.

3. Chicken should be golden, tender, and cooked to 165°F internally.

4. Let rest 5 minutes before slicing to keep juices in.

3. Cook the Rice & Peas

1. Rinse rice until water runs clear.

2. Add rice, broth, salt, pepper, and butter to a pot.

3. Bring to a boil, then reduce heat to low and cover.

4. Cook 12–15 minutes, or until liquid is absorbed.

5. Stir in the frozen peas, cover again, and let steam for 5 minutes.
   (The peas will heat without getting mushy.)

4. Serve

• Slice the velvety herb chicken.

• Fluff the fragrant rice and peas.

• Plate together and spoon any resting juices from the chicken over the top for extra flavor.