Ingredients
Scale
- 1 boneless chicken breast
- 1 tbsp olive oil
- tsp smoked paprika
- tsp garlic powder
- Salt & pepper to taste
- Juice of lemon (optional)
- cup jasmine or basmati rice
- 1 cup water
- Pinch of salt
- cucumber, sliced
- cup cherry tomatoes, halved
- cup cucumber, diced
- 1 tbsp olive oil
- tbsp lemon juice or vinegar
- Salt & black pepper
- fresh parsley or mint (optional)
Instructions
- Cook the Rice: Rinse rice under cold water, combine with 1 cup water and salt in a pot. Bring to boil, reduce heat, cover, and simmer until fluffy.
- Grill the Chicken: Rub chicken with olive oil, smoked paprika, garlic powder, salt, and pepper. Grill over medium heat for 5-6 minutes per side or until cooked through. Let rest before slicing.
- Make the Salad: In a bowl, combine halved cherry tomatoes and diced cucumber. Drizzle with olive oil and lemon juice (or vinegar) and season with salt and black pepper.
- Assemble: Serve rice on a plate with cucumber slices, top with sliced grilled chicken, and spoon over the tomato salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 75mg