Chicken with Rice & VegetablesChicken with Rice & Vegetables
Chicken with Rice & Vegetables
Chicken with Rice & Vegetables
Whip up a hearty and wholesome meal with this easy chicken, rice & vegetable recipe -- perfect for busy weeknights or family dinners!
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Recipe - The Fresh Grocer - Corporate
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Chicken with Rice & Vegetables
Prep Time20 Minutes
Servings2
Cook Time20 Minutes
Calories475
Ingredients
4 WP Individually Wrapped Boneless Chicken Breast
¼ cup + 1 tablespoon lemon juice (divided)
2 Tbs olive oil
1 Tbs white vinegar
1 tsp fresh parsley
2/3 cup chopped broccoli crowns
2/3 cup Bowl & Basket baby carrots
2/3 cup Bowl & Basket Long Grain Rice
1/4 cup refrigerated prepared pesto
2 garlic clove, minced (optional)
Directions
  1. Thaw the chicken according to package instructions.
  2. In medium bowl, whisk garlic, lemon juice, oil, vinegar, parsley, ½ teaspoon salt and ¼ teaspoon black pepper. Place chicken in large zip-top plastic bag; pour oil mixture over chicken and massage marinade into the chicken.
  3. Bring a pot of water to a boil. Blanch the carrots and broccoli for 2 minutes. Drain and set aside.
  4. Prepare outdoor grill for direct grilling over medium heat. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 15 minutes or until internal temperature reaches 165°, turning once.
  5. Prepare rice as label directs; drain and transfer to medium bowl. Stir in cooked vegetables, pesto, lemon juice, and ¼ teaspoon each salt and black pepper. Serve chicken with rice salad.
20 minutes
Prep Time
20 minutes
Cook Time
2
Servings
475
Calories

Shop Ingredients

Makes 2 servings
4 WP Individually Wrapped Boneless Chicken Breast
Perdue Boneless Chicken Breast, Value Pack, 3.3 pound
Perdue Boneless Chicken Breast, Value Pack, 3.3 pound, 3.3 Pound
$14.82 avg/ea$4.49/lb
¼ cup + 1 tablespoon lemon juice (divided)
Lemons , 2 pound
Lemons , 2 pound, 5 Pound
$4.99$1.00/lb
2 Tbs olive oil
Bowl & Basket Olive Oil Cooking Spray, 5 oz
Bowl & Basket Olive Oil Cooking Spray, 5 oz, 5 Ounce
$4.79$0.96/oz
1 Tbs white vinegar
Bowl & Basket Distilled White Vinegar, 128 fl oz
Bowl & Basket Distilled White Vinegar, 128 fl oz, 128 Fluid ounce
$5.19$0.04/fl oz
1 tsp fresh parsley
Parsley Organically Grown - Curly, 1 each
Parsley Organically Grown - Curly, 1 each, 1 Each
$1.99
2/3 cup chopped broccoli crowns
Broccoli Crowns, 1 ct, 12 oz
Broccoli Crowns, 1 ct, 12 oz, 12 Ounce
$1.87 avg/ea$0.16/oz
2/3 cup Bowl & Basket baby carrots
Bowl & Basket Baby Carrots, 16 oz
Bowl & Basket Baby Carrots, 16 oz, 16 Ounce
On Sale!
$1.29 was $1.39$0.08/oz
2/3 cup Bowl & Basket Long Grain Rice
Bowl & Basket Enriched Long Grain White Rice, 32 oz
Bowl & Basket Enriched Long Grain White Rice, 32 oz, 2 Pound
$2.29$1.15/lb
1/4 cup refrigerated prepared pesto
Rana Basil Pesto Sauce, 7 oz
Rana Basil Pesto Sauce, 7 oz, 7 Ounce
$5.89$0.84/oz
2 garlic clove, minced (optional)
Fresh Garlic
Fresh Garlic, 4 Ounce
$1.20 avg/ea$4.79/lb

Directions

  1. Thaw the chicken according to package instructions.
  2. In medium bowl, whisk garlic, lemon juice, oil, vinegar, parsley, ½ teaspoon salt and ¼ teaspoon black pepper. Place chicken in large zip-top plastic bag; pour oil mixture over chicken and massage marinade into the chicken.
  3. Bring a pot of water to a boil. Blanch the carrots and broccoli for 2 minutes. Drain and set aside.
  4. Prepare outdoor grill for direct grilling over medium heat. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 15 minutes or until internal temperature reaches 165°, turning once.
  5. Prepare rice as label directs; drain and transfer to medium bowl. Stir in cooked vegetables, pesto, lemon juice, and ¼ teaspoon each salt and black pepper. Serve chicken with rice salad.