Grilled Chicken and Veggie Bowl

1. 1
   prep · ~5 min

   Season the chicken.

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

   2.Add the chicken breasts and coat evenly with the marinade.

   3.Set aside at room temperature while you prep the vegetables and rice.
2. 2
   prep · ~20 min

   Cook the rice.

   1.Rinse basmati rice under cold water until water runs clear.

   2.In a saucepan, bring 3 cups of water to a boil.

   3.Add rice and a pinch of salt, stir once, then reduce heat to low.

   4.Cover and simmer for 12-15 minutes until water is absorbed and rice is tender.

   5.Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

   TIPRinse the rice well to remove excess starch — this keeps the grains separate and fluffy.
3. 3
   grill · ~14 min

   Grill the chicken.

   1.Heat a grill pan or outdoor grill over medium-high heat.

   2.Place the marinated chicken breasts on the hot grill.

   3.Cook for 6-7 minutes per side, until internal temperature reaches 165°F (74°C).

   4.Transfer to a cutting board and rest for 5 minutes before slicing.

   TIPDon't move the chicken too early — let it develop grill marks and release naturally from the pan.
4. 4
   grill · ~8 min

   Grill the vegetables.

   1.Lightly brush the halved bell peppers and zucchini slices with any remaining marinade or a drizzle of olive oil.

   2.Place vegetables on the grill and cook for 3-4 minutes per side until charred and tender.

   3.Remove and slice the bell peppers into strips and zucchini into bite-sized pieces.

   TIPKeep the vegetables slightly firm — they should have a nice bite and not turn mushy.
5. 5
   assemble · ~5 min

   Assemble the bowls.

   1.Divide the cooked rice evenly among 4 bowls.

   2.Slice the rested chicken breast against the grain into strips.

   3.Arrange the sliced chicken and grilled vegetables over the rice.

   4.Squeeze additional lemon juice over the top if desired.

   5.Garnish with chopped coriander leaves and serve warm.

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