Yield Serves 6 Number Of Ingredients 15 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.
Time 45m Yield 4 Number Of Ingredients 7 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.
Time 30m Yield 4 serving(s) Number Of Ingredients 8 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.
Time 45m Yield 4 Number Of Ingredients 7 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.
More about “grilled chicken veggies over rice recipes”
Yield 5 servings Number Of Ingredients 13 Steps:
Preheat oven to 400˚F (200˚C). Season the chicken thighs in a bowl with salt, pepper, garlic powder, paprika, dried basil, and dried oregano. Mix until thoroughly coated with the seasoning. On high, heat olive oil in a ovenproof pot and place chicken thighs, skin-side down, in the hot oil. Cook 3-4 minutes or until the thighs develop brown crispy skin, and flip over. Cook an additional 2-3 minutes to brown the other side, and remove from the pot. Grate both zucchinis with a box grater. Add the grated zucchini into the pot, along with rice, garlic powder, salt, pepper, and chicken broth. Bring to a boil. Lay the chicken on top of the rice mixture and cover. Bake for 30 minutes or until the chicken’s internal temperature reads 165˚F (75˚C). Remove chicken and broil 1-2 minutes to crisp skin even more (optional). Serve chicken on bed of rice mixture. Enjoy!
