Ingredients
For the Garlic Chicken:
- 4 boneless, skinless chicken breasts or thighs
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- 1 tsp paprika
- Salt and black pepper to taste
For the Peppers:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tbsp olive oil
- Salt and pepper to taste
For the Steamed Rice:
- 1 ½ cups jasmine or basmati rice
- 3 cups water
- Pinch of salt
Instructions
- Marinate the Chicken:
- In a bowl, combine minced garlic, olive oil, soy sauce, lemon juice, paprika, salt, and pepper.
- Add chicken and coat well. Let it marinate for at least 30 minutes (or overnight in the fridge for best flavor).
- Grill the Chicken:
- Preheat a grill or grill pan over medium-high heat.
- Grill chicken for 5–7 minutes on each side, or until fully cooked and nicely charred.
- Sauté the Peppers:
- While chicken grills, heat olive oil in a skillet over medium heat.
- Add sliced bell peppers, season with salt and pepper, and sauté for about 5–7 minutes until just tender but still crisp.
- Cook the Rice:
- Rinse the rice under cold water until the water runs clear.
- In a pot, bring 3 cups water to a boil. Add rice and a pinch of salt.
- Reduce heat to low, cover, and simmer for 15–18 minutes until water is absorbed. Fluff with a fork.
- Assemble the Plate:
- Serve grilled garlic chicken over a bed of steamed rice.
- Top or serve alongside colorful sautéed peppers.
Would you like to add a sauce, garnish ideas, or make it spicy?