Chicken
Grilled Chicken with Roasted Summer Vegetables and Herb Rice
A balanced dinner featuring seasoned grilled chicken, roasted zucchini, yellow squash, green beans, and fluffy rice.
- Yield
- Serves 4
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
From Rudy’s notebook
recipes.rudyr.com/recipes/grilled-chicken-with-roasted-summer-vegetables-and-herb-rice
Ingredients
Serves 4
Grilled Chicken
- 2 largeboneless, skinless chicken breasts
- 2 tablespoonsolive oil
- 1 teaspoongarlic powder
- 1 teaspoononion powder
- 1 teaspoonpaprika
- 1 teaspoonItalian seasoning
- 1 teaspoonkosher salt
- 1/2 teaspoonblack pepper
Roasted Vegetables
- 1zucchini, sliced into 1/2-inch rounds or half-moons
- 1yellow squash, sliced into 1/2-inch rounds or half-moons
- 8 to 12 ouncesgreen beans, trimmed
- 2 tablespoonsolive oil
- 1 teaspoongarlic powder
- 1/2 teaspoonItalian seasoning
- 1/2 teaspoonsalt
- 1/4 teaspoonblack pepper
Herb Rice
- 1 cupuncooked rice
- 2 cupswater or chicken broth, or the amount listed on the rice package
- 1 tablespoonbutter, optional
- 1/2 teaspoondried parsley or Italian seasoning, optional
- Salt, to taste
Optional Finishing Touches
- Fresh lemon juice
- Grated Parmesan
- Chopped parsley or basil
- Cracked black pepper
- Tomatillo sauce for serving
Method
Preheat the Oven and Grill
Preheat the oven to 425°F.
Temperature: 425°FPreheat the grill to medium-high heat, approximately 400°F to 450°F.
Temperature: 400°FTemperature: 450°F
Cook the Rice
Rinse the rice under cool water if desired.
Combine the rice, water or broth, and a small pinch of salt in a saucepan.
Bring to a boil.
Reduce the heat to low, cover, and cook according to the package directions. White rice generally takes 15 to 20 minutes.
Time: 15 to 20 minutesRemove the pan from the heat and let it remain covered for 5 minutes.
Time: 5 minutesFluff with a fork.
Stir in the butter and dried herbs, when using.
Season the Chicken
Pat the chicken dry with paper towels.
Rub the chicken with olive oil.
Combine the garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper.
Season both sides of the chicken evenly.
Prepare the Vegetables
Place the zucchini, yellow squash, and green beans on a large sheet pan.
Drizzle with olive oil.
Add the garlic powder, Italian seasoning, salt, and black pepper.
Toss until evenly coated.
Spread the vegetables into a single layer, leaving space between the pieces when possible.
Roast the Vegetables
Roast for 18 to 22 minutes.
Time: 18 to 22 minutesStir or flip the vegetables halfway through cooking.
Remove them when tender and lightly browned around the edges.
For additional browning, broil for the final 1 to 2 minutes while watching closely.
Time: 1 to 2 minutes
Grill the Chicken
Place the chicken on the preheated grill.
Grill for 6 to 8 minutes on the first side.
Time: 6 to 8 minutesFlip and grill for another 6 to 8 minutes, depending on thickness.
Time: 6 to 8 minutesRemove the chicken when the thickest part reaches 165°F.
Temperature: 165°FRest for 5 minutes before slicing.
Time: 5 minutes
Assemble the Meal
Divide the herb rice among four plates or bowls.
Add the roasted zucchini, yellow squash, and green beans.
Slice the grilled chicken and place it over the rice and vegetables.
Finish with Parmesan, herbs, lemon juice, black pepper, or tomatillo sauce as desired.
Storage and Reheating
Reheat the chicken and vegetables in a 350°F oven until warmed through, or use the microwave.
Temperature: 350°F
Cook’s notes
- Refrigerate the chicken, vegetables, and rice in airtight containers for up to 3 days.
- Add a teaspoon of water to the rice before microwaving to help restore moisture.
- Do not overcrowd the sheet pan; crowded vegetables steam instead of roast.
- Chicken breasts with uneven thickness can be lightly pounded to cook more evenly.
- Resting the chicken helps prevent the juices from running out when sliced.
- Chicken broth gives the rice more flavor than water.
Take it with you
Kept in Rudy’s notebook.
