Healthy Skinny Grilled Chicken and Rice with Fresh Vegetables

Ingredients
For the Grilled Chicken:

4 boneless, skinless chicken breasts
3 tablespoons olive oil
2 tablespoons lemon juice
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
For the Rice:

1 cup long-grain white rice
2 cups chicken broth (or water)
1 tablespoon olive oil
1/2 teaspoon salt
For the Fresh Vegetables:

1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1/4 cup red onion, finely chopped
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Instructions
1. Prepare the Chicken Marinade:

In a bowl, combine olive oil, lemon juice, minced garlic, paprika, oregano, salt, and pepper.
Place the chicken breasts in a large resealable plastic bag or a shallow dish and pour the marinade over them.
Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to infuse.
2. Cook the Rice:

Rinse the rice under cold water until the water runs clear.
In a medium saucepan, heat the olive oil over medium heat.
Add the rice and cook, stirring frequently, for about 2 minutes until lightly toasted.
Add the chicken broth (or water) and salt. Bring to a boil.
Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
3. Prepare the Fresh Vegetables:

In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Pour the dressing over the vegetables and toss to coat evenly.
4. Grill the Chicken:

Preheat your grill to medium-high heat.
Remove the chicken from the marinade and grill for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred and cooked through.
Let the chicken rest for a few minutes before slicing.
5. Assemble the Dish:

Divide the cooked rice among four plates.
Top with grilled chicken slices.
Serve with a generous portion of fresh vegetable salad on the side.
Tips:
For extra flavor, you can marinate the chicken overnight.
Add a pinch of crushed red pepper flakes to the vegetable salad dressing for a bit of heat.
If you prefer brown rice, adjust the cooking time according to the package instructions.
Enjoy your healthy and delicious grilled chicken and rice with fresh vegetables

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