Ingredients

For the Chicken

• 4 boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp Italian seasoning
• 1 tsp salt
• ½ tsp black pepper

For the Herbed Rice

• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tbsp butter
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• ½ tsp garlic powder
• ½ tsp salt

For the Zucchini

• 2 medium zucchinis, sliced
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp Italian seasoning
• Salt and black pepper to taste

Garnish

• Fresh parsley
• Lemon wedges (optional)

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Instructions

1. In a saucepan, combine rice and chicken broth. Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes until tender.
2. Remove from heat and stir in butter, parsley, chives, garlic powder, and salt. Fluff with a fork.
3. Meanwhile, season chicken with olive oil, garlic powder, paprika, Italian seasoning, salt, and pepper.
4. Heat a grill pan or outdoor grill over medium-high heat.
5. Grill chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C).
6. Toss zucchini with olive oil, garlic powder, Italian seasoning, salt, and pepper.
7. Grill zucchini for 2–3 minutes per side until tender and lightly charred.
8. Let the chicken rest for 5 minutes before slicing.
9. Divide the herbed rice among serving bowls or plates.
10. Top with sliced grilled chicken and grilled zucchini.
11. Garnish with fresh parsley and serve with lemon wedges if desired.

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Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Servings

4 servings