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Grilled Lemon Chicken Breasts With Tomato And Olive Rice

Grilled Lemon Chicken Breasts With Tomato And Olive Rice comes together with Boneless Skinless Chicken Breasts, Fresh Lemon Juice, Olive Oil Plus More To Brush Grill, Kosher Salt Plus More If Needed, and Freshly Ground Black Pepper. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4
• 1/4 cup
• 2 tbsp
• 1 tsp
• 1 tsp
• 4
• 4
• 4

Method (preview)

1. 1

   Place chicken in a shallow, non-reactive dish.

2. 2

   In small bowl, stir lemon juice, olive oil, salt and pepper together.

3. 3

   Add bay leaves and garlic and pour over chicken. Cover and refrigerate, 2 to 3 hours, turning several times.

4. 4

   While chicken is marinating, prepare rice.

5. 5

   When ready to grill chicken, oil a grill rack and arrange 4 to 5 inches from heat source.

6. 6

   When grill is ready, remove chicken from marinade.

7. 7

   Grill until chicken springs back when touched fingers and juices run clear when chicken is pierced with a paring knife, 4 to 5 minutes per side or longer.

8. 8

   Watch carefully as cooking time varies with type of grill used and intensity of heat.

9. 9

   Top each chicken breast with a lemon wedge and serve with Tomato and Olive Rice.

10. 10

    Squeeze lemon wedge over chicken before eating.

11. 11

    Place warm cooked rice in large mixing bowl and stir in feta and Parmesan cheeses.

12. 12

    Parmesan will melt and be absorbed easily, while feta will remain somewhat crumbled.

13. 13

    Stir in dill and parsley, then add tomatoes, olives and lemon juice and mix well.

14. 14

    Taste and season with salt as needed.

15. 15

    Serve rice slightly warm or at room temperature.