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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Roasted Pork Shoulder with Dumplings Father’s Day Recipe by CWEB

Roasted Pork Shoulder
Ingredients:

4-5 lb pork shoulder, bone-in
4 cloves garlic, minced
2 tbsp olive oil
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
2 tbsp Dijon mustard
Salt and pepper, to taste
1 cup chicken broth
1 onion, quartered
2 carrots, cut into large chunks
2 celery stalks, cut into large chunks
Instructions:

Preheat the Oven:

Preheat your oven to 325°F (165°C).
Prepare the Pork Shoulder:

In a small bowl, mix together the minced garlic, olive oil, rosemary, thyme, and Dijon mustard.
Season the pork shoulder generously with salt and pepper.
Rub the garlic-herb mixture all over the pork shoulder.
Roasting:

Place the pork shoulder in a roasting pan.
Add the chicken broth, onion, carrots, and celery around the pork.
Cover the roasting pan with foil and roast in the oven for about 4-5 hours, or until the meat is tender and falling off the bone. Baste the pork occasionally with the pan juices.
Finishing:

Remove the foil during the last 30 minutes of roasting to allow the pork to brown.
Once done, remove the pork from the oven and let it rest for about 15 minutes before slicing.
Dumplings
Ingredients:

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
2 tbsp butter, cold and cut into small pieces
1 cup milk
Fresh parsley, chopped (optional, for garnish)
Instructions:

Prepare the Dough:

Whisk together the flour, baking powder, and salt in a large bowl.
Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Stir in the milk until just combined. Do not overmix the dough.
Cooking the Dumplings:

Bring a large pot of salted water to a boil.
Drop spoonfuls of the dough into the boiling water using a tablespoon or a small cookie scoop.
Reduce the heat to a simmer and cook the dumplings for about 10-15 minutes, or until they are cooked through and fluffy.
Serving:

Remove the dumplings with a slotted spoon and transfer to a serving dish.
Garnish with fresh parsley if desired.
Putting It All Together
Serving:
Serve the roasted pork shoulder sliced or shredded, with the vegetables from the roasting pan on the side.
Arrange the dumplings around the pork or on a separate platter.
Drizzle some of the pan juices over the pork and dumplings for extra flavor.
Enjoy this hearty and flavorful meal with your family on Father’s Day

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