Grilled Chicken & Charred Veggie Rice

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Such an easy & incredibly flavorful yet simple summer meal! Loaded with all the pretty & colorful veggies and flavors of summer. Plus everything is done on the grill except for the rice making for very easy clean up. Win win! The chicken is juicy and this is the same seasoning Thomas uses on basically all of this chicken. It goes so well on it, and don’t be afraid to season it up. A lot of it falls of while cooking so lots of seasoning is essential for the perfect char and lots of flavor!


-1.5 lbs chicken, sliced in half lengthwise

-2 tbsp olive oil

-4 tsp dried oregano

-4 tsp dried parsley

-2 tsp sea salt

-2 tsp paprika

-2 tsp garlic powder

-1 tsp black pepper

-1 large zucchini, sliced lengthwise

-1 large yellow squash, sliced lengthwise

-1 red bell pepper, sliced in 4 big strips (each side of the pepper)

-1/2 red onion, sliced into thick rings

-1/4 cup cilantro, chopped

-1 cup brown rice (cooked per package directions)


To start, pat dry your chicken. Slice in half (hamburger style) so one breast turns into two. Thomas always does this with big ones to make them smaller and cook quicker. Coat the chicken with the 2 tbsp olive oil. Season each side of the chicken with half of each seasoning. Then do the other side! It looks like a lot but trust me, most falls off and it’s so flavorful! If you’re seasoning ahead of time, put it back in the fridge and just pull it out 30-45 min before cooking to bring it to room temperature. Otherwise, let it sit out and marinate about 30 min before grilling! You can always cook it in a cast iron as well if you don’t have a grill. Whatever method you use, just make sure the internal temperature of the chicken is 165F degrees. We always use a meat thermometer, because then we can ensure that our meat is cooked through without having to slice it.

For the veggies, slice each one as it says above. Then season everything with olive oil & some sea salt. When grilling, add the veggies to the grill and cook on each side for 5-7 minutes until nice & charred. Again, you could totally do this in the cast iron as well or roast them in the oven!

Prepare your rice per the package directions. I’d go ahead and do this earlier rather than later since sometimes rice can take awhile. I always follow the package and either use water or broth, always add 1 tbsp butter/ oil, and a seasoning of salt!

Once the veggies are done grilling, let them cool and chop them up. Mix them in throughout your rice to incorporate them! Add your chicken & charred veggie rice to your plate and serve! Enjoy!


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