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.

Servings: 4 | Cook: 30 minutes | Prep: 15 minutes | Total: 45 minutes

INGREDIENTS

Grilled Chicken:
- - 2 large boneless, skinless chicken breasts
- - 2 tablespoons olive oil
- - 1 teaspoon garlic powder
- - 1 teaspoon onion powder
- - 1 teaspoon paprika
- - 1 teaspoon Italian seasoning
- - 1 teaspoon kosher salt
- - 1/2 teaspoon black pepper

Roasted Vegetables:
- - 1 zucchini, sliced into 1/2-inch rounds or half-moons
- - 1 yellow squash, sliced into 1/2-inch rounds or half-moons
- - 8 to 12 ounces green beans, trimmed
- - 2 tablespoons olive oil
- - 1 teaspoon garlic powder
- - 1/2 teaspoon Italian seasoning
- - 1/2 teaspoon salt
- - 1/4 teaspoon black pepper

Herb Rice:
- - 1 cup uncooked rice
- - 2 cups water or chicken broth, or the amount listed on the rice package
- - 1 tablespoon butter, optional
- - 1/2 teaspoon dried 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

INSTRUCTIONS

Preheat the Oven and Grill:
1. Preheat the oven to 425°F.
2. Preheat the grill to medium-high heat, approximately 400°F to 450°F.

Cook the Rice:
3. Rinse the rice under cool water if desired.
4. Combine the rice, water or broth, and a small pinch of salt in a saucepan.
5. Bring to a boil.
6. Reduce the heat to low, cover, and cook according to the package directions. White rice generally takes 15 to 20 minutes.
7. Remove the pan from the heat and let it remain covered for 5 minutes.
8. Fluff with a fork.
9. Stir in the butter and dried herbs, when using.

Season the Chicken:
10. Pat the chicken dry with paper towels.
11. Rub the chicken with olive oil.
12. Combine the garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper.
13. Season both sides of the chicken evenly.

Prepare the Vegetables:
14. Place the zucchini, yellow squash, and green beans on a large sheet pan.
15. Drizzle with olive oil.
16. Add the garlic powder, Italian seasoning, salt, and black pepper.
17. Toss until evenly coated.
18. Spread the vegetables into a single layer, leaving space between the pieces when possible.

Roast the Vegetables:
19. Roast for 18 to 22 minutes.
20. Stir or flip the vegetables halfway through cooking.
21. Remove them when tender and lightly browned around the edges.
22. For additional browning, broil for the final 1 to 2 minutes while watching closely.

Grill the Chicken:
23. Place the chicken on the preheated grill.
24. Grill for 6 to 8 minutes on the first side.
25. Flip and grill for another 6 to 8 minutes, depending on thickness.
26. Remove the chicken when the thickest part reaches 165°F.
27. Rest for 5 minutes before slicing.

Assemble the Meal:
28. Divide the herb rice among four plates or bowls.
29. Add the roasted zucchini, yellow squash, and green beans.
30. Slice the grilled chicken and place it over the rice and vegetables.
31. Finish with Parmesan, herbs, lemon juice, black pepper, or tomatillo sauce as desired.

Storage and Reheating:
32. Reheat the chicken and vegetables in a 350°F oven until warmed through, or use the microwave.

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.