Grilled Chicken Veggies Over Rice Recipes

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30-MINUTE EASY GRILLED CHICKEN AND VEGETABLES



30-minute easy grilled chicken and vegetables image

This easy grilled chicken and vegetables recipe takes 30 minutes to make and is a delicious, healthy family dinner plus it is great for meal-prep.

Provided by Alida Ryder

Categories     Easy Dinner

Time 30m

Number Of Ingredients 13

¼ cup olive oil
¼ cup fresh lemon juice
4 garlic cloves (crushed)
1 tsp smoked paprika
½ tsp chilli flakes
1 tsp dried oregano
1 tsp salt
black pepper (to taste )
4 large chicken breasts (skinless + de-boned)
2 bell peppers (seeds removed and sliced into thick strips)
broccolini
12-16 spears asparagus (woody ends trimmed )
2-3 large zucchini/courgette (sliced into thick slices )

Steps:

  • Pre-heat the grill/griddle pan.
  • Season the chicken with salt and allow to sit while you make the marinade.
  • Combine all the marinade ingredients and mix well. Pour half of the marinade over the chicken and the other half over the vegetables. Allow to marinade for a few minutes.
  • Grill the chicken for 5-7 minutes per side (depending on thickness) until cooked to your preference. Remove from the grill, cover with foil and allow to rest while you grill the vegetables.
  • Grill the vegetables until they are starting to char and are cooked to your preference.
  • Remove from the grill and serve with the chicken and lemon wedges for squeezing.

Nutrition Facts : Calories 305 kcal, Carbohydrate 11 g, Protein 26 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 733 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

CHICKEN VEGETABLE RICE CASSEROLE



Chicken Vegetable Rice Casserole image

Chicken Vegetable Rice Casserole is an easy baked dish that is tasty and versatile; it sure to please the whole family.

Provided by Dawn

Categories     Main Course

Time 1h5m

Number Of Ingredients 9

1 1/2 pounds chicken breast
1 1/4 cups rice (uncooked)
3 tablespoons butter
2 cups chicken broth
3 tablespoons flour
1/2 cup onion (finely chopped)
1 cup cream
10 ounces frozen mixed vegetable
3 ounces French fried onion (store bought)

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9 x 13-inch baking dish with non-stick cooking spray. Add the rice to the bottom of the baking dish.
  • Cut the chicken breast into bite size pieces.
  • Melt butter in a skillet and add the onion. Cook the onion until tender 2 or 3 minutes. Add the flour and stir in. Add the chicken broth and cream and cook until it starts to thicken.
  • Add the chicken to the rice and top with the frozen vegetables. Pour the sauce over the ingredients in the baking dish.
  • Cover with aluminum foil and bake for 30 minutes. Remove from the oven and remove the aluminum foil. Sprinkle the French fried onions over the top of the casserole and bake for another 15 to 20 minutes

Nutrition Facts : Calories 376 kcal, ServingSize 1 serving

30-MINUTE CHICKEN, VEGETABLES AND RICE



30-Minute Chicken, Vegetables and Rice image

This is a very healthy, easy meal to make, and you can easily change it around to suit your own needs and taste.

Provided by supernova

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 -2 tablespoon olive oil
1 shallot, sliced thin
2 garlic cloves, minced
1 lb chicken breast, cubed
1 (16 ounce) bag frozen vegetables (any kind)
1 (14 1/2 ounce) can chicken broth, fat-free
1/4 cup zesty Italian dressing
2 cups Minute brown rice, uncooked

Steps:

  • Heat oil in large skillet on medium heat.
  • Add shallots and garlic, cook until soft; about 1 to 2 minutes.
  • Add chicken,(i season meat with just a pinch of salt and pepper, optional), cook until just browned.
  • Add vegetables; cook; about 5 minutes, or until veggies are tender.
  • note: i always use different vegetables.
  • Stir in broth; bring to boil.
  • Stir in rice and dressing; cover, reduce heat to low.
  • Cook 10 minutes or until liquid is absorbed and chicken is cooked through.

GARLIC CHICKEN, VEGETABLE AND RICE SKILLET



Garlic Chicken, Vegetable and Rice Skillet image

You've got everything you need in just one-skillet . . . garlic-seasoned chicken breasts on a bed of rice mixed with colorful vegetables. Getting dinner on the table couldn't be easier . . . and it tastes great too.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 45m

Yield 4

Number Of Ingredients 8

Vegetable cooking spray
1 ¼ pounds skinless, boneless chicken breast halves
2 cloves garlic, minced
1 ¾ cups Swanson® Chicken Broth or Swanson® Chicken Stock
¾ cup uncooked white rice
1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
⅓ cup grated Parmesan cheese
Paprika

Steps:

  • Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
  • Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
  • Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

15 MINUTE HEALTHY ROASTED CHICKEN AND VEGGIES (ONE PAN)



15 Minute Healthy Roasted Chicken and Veggies (One Pan) image

Healthy chicken breast pieces and vegetables coated with Italian seasoning, olive oil and baked (roasted) in the oven for 15 minutes.

Provided by Layla

Time 20m

Number Of Ingredients 11

2 medium chicken breasts (chopped)
1 cup bell pepper (chopped (any colors you like))
1/2 onion (chopped)
1 zucchini (chopped)
1 cup broccoli florets
1/2 cup tomatoes (chopped or plum/grape)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon italian seasoning
1/4 teaspoon paprika (optional)

Steps:

  • Preheat oven to 500 degree F.
  • Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.
  • Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

GRILLED CHICKEN & VEGGIES OVER RICE



Grilled Chicken & Veggies Over Rice image

Fire up the grill, and pair grilled chicken with our Cheddar Broccoli and vegetable rice.

Provided by Knorr

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 45m

Yield 4

Number Of Ingredients 7

2 tablespoons I Can't Believe It's Not Butter!® Spread, melted
4 teaspoons Italian seasoning
2 ½ pounds chicken parts
2 medium zucchini or yellow squash, cut into diagonal slices
1 medium onion, cut into 1/2-inch slices
1 medium red bell pepper, cut into 1/2-inch strips
1 (5.7 ounce) package Knorr® Rice Sides™ - Cheddar Broccoli, prepared according to package directions

Steps:

  • Blend Spread with Italian seasoning in small bowl.
  • Brush chicken and vegetables with seasoning mixture.
  • Grill or broil chicken and vegetables, turning occasionally, until chicken is thoroughly cooked and vegetables are tender. Serve chicken and vegetables with hot Knorr® Rice Sides™ - Cheddar Broccoli.

Nutrition Facts : Calories 840.6 calories, Carbohydrate 18.7 g, Cholesterol 213 mg, Fat 49.6 g, Fiber 7.5 g, Protein 58.9 g, SaturatedFat 16.3 g, Sodium 279.3 mg, Sugar 4.1 g

GRILLED CHICKEN AND VEGETABLES WITH WILD RICE



Grilled Chicken and Vegetables with Wild Rice image

Categories     Chicken     Poultry     Marinate     Eggplant     Bell Pepper     Zucchini     Summer     Grill/Barbecue     Sage     Bon Appétit

Yield Serves 6

Number Of Ingredients 15

1 1/2 cups balsamic vinegar
1/2 cup olive oil
1/2 cup honey
1/3 cup chopped fresh oregano or 1 1/2 tablespoons dried
1/3 cup chopped fresh sage or 1 1/2 tablespoons dried
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
8 large skinless boneless chicken breast halves
2 cups (12 ounces) wild rice, cooked according to package directions
2 large red onions, cut into 3/4-inch-thick rounds
3 zucchini, trimmed, cut lengthwise into thirds
3 Japanese eggplants, trimmed, cut lengthwise into thirds
2 large red bell peppers, seeded, cut into 1-inch-wide strips
Additional chopped fresh oregano
Additional chopped fresh sage

Steps:

  • Combine first 7 ingredients in large glass baking dish. Add chicken, turning to coat. Cover and chill 2 to 4 hours.
  • Prepare barbecue (medium-high heat). Spread rice in center of large platter. Remove chicken from marinade and sprinkle with salt and pepper. Grill until just cooked through, about 5 minutes per side. Transfer chicken directly from grill to platter and arrange atop rice.
  • Add vegetables to marinade and turn to coat. Transfer to barbecue. Sprinkle vegetables with salt and pepper and grill until just cooked through, about 6 minutes per side for onions and 4 minutes per side for zucchini, eggplants and peppers. Transfer vegetables directly from grill to platter and arrange atop rice with chicken. Pour marinade into small saucepan and bring to boil. Brush over chicken; drizzle lightly over grilled vegetables. Sprinkle with additional chopped herbs and serve.

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