Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2 inch thickness
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1.5 cups long-grain Jasmine or Basmati rice
  • 2.25 cups low-sodium chicken broth
  • 1 tbsp unsalted butter
  • 1/4 cup fresh parsley, finely chopped

Instructions:

  1. Place chicken breasts between plastic wrap and pound to a uniform 1/2-inch thickness. Whisk olive oil, lemon juice, garlic, paprika, oregano, salt, and pepper in a bowl. Toss chicken to coat and marinate at room temperature for 15 minutes.
  2. Rinse rice under cold water until clear. In a medium saucepan, combine rice, chicken broth, and butter. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes. Let rest off-heat for 5 minutes before fluffing.
  3. Preheat grill or cast-iron grill pan to medium-high (400°F). Grill chicken for 4–5 minutes per side until the internal temperature reaches 165°F (74°C).
  4. Slice the chicken and serve over the fluffed rice. Garnish with fresh chopped parsley.