Grilled Chicken Platter with Rice, Roasted Potatoes & Lemon Veggies
A wholesome and balanced meal featuring juicy grilled chicken, fluffy rice, crispy roasted potatoes, and vibrant lemon-infused vegetables, perfect for both weeknight dinners and gatherings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling & Roasting
- Cuisine: American
- Diet: Halal
Ingredients
- 4 grilled chicken breasts or thighs
- 3 tbsp olive oil (divided)
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups cooked white or brown rice
- 1 lb baby potatoes or Yukon gold potatoes
- 1 medium zucchini, chopped
- 1 red bell pepper, chopped
- 2 medium carrots, sliced
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
- In a bowl, combine 2 tbsp olive oil, garlic powder, paprika, salt, and black pepper. Coat the chicken and marinate for at least 30 minutes.
- Parboil the potatoes for 5 minutes. Drain, toss with 1 tbsp olive oil, salt, and pepper, then roast at 400°F (200°C) for 25–30 minutes until golden and crispy.
- Grill the marinated chicken on a hot grill or grill pan for 5–7 minutes per side, until cooked through and lightly charred.
- In a skillet, sauté zucchini, bell pepper, and carrots in olive oil until tender. Finish with lemon juice and parsley.
- Plate the rice, then top with grilled chicken, roasted potatoes, and lemon veggies. Serve warm.
Notes
- For extra flavor, add lemon zest to the rice or drizzle with garlic-yogurt sauce.
- Substitute chicken with salmon or tofu for variations.
- Use sweet potatoes instead of regular potatoes for a nutritious twist.
- Store leftovers in the fridge for up to 4 days.
- Reheat chicken and potatoes in a skillet to retain texture.
Nutrition
- Serving Size: 1 platter
- Calories: 520
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 95mg
