Grilled Chicken Breast
Grilled chicken breast for weeknight dinners — grilled chicken with broccoli and rice, Tajin grilled chicken, Mediterranean grilled chicken, chili lime chicken.
★ dinner
dinnerGrilled Chicken w/ Broccoli and Rice
Another one of my go-to dinner’s, love the grill marks I get on my chicken as opposed to cooking in just a regular pan
Zack FeldmanIngredients
- 2 pieces Thin Chicken Cutlet
- 1 bag Frozen Broccoli
- 1 bag Uncle Ben’s Ready Rice
- 2 tbsp Salt
- 2 tbsp Pepper
- 2 tbsp Onion Powder
- 2 tbsp Garlic Powder
- 1 tbsp Paprika
- 1 tbsp Olive Oil
Instructions
- 1Season both sides of your chicken
- 2Turn the heat up to medium-high
- 3Once hot, drop in the oil, followed by the chicken
- 4While the chicken is cooking, heat up your bag of broccoli
- 5Flip the chicken after 3-4 minutes
- 6Take it off the pan and let it rest for 2-3 minutes
- 7Heat up your rice
- 8Serve and enjoy
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Open in Pepper →Chicken Breast That Stays Juicy On The Grill
Chicken breast is the thing most of us have in the fridge on a Tuesday, and it can go dry in a hurry. A little oil, something acidic, and a hot grate are what keep it tender enough that everybody cleans their plate.
Cooks on Pepper reach for these when supper has to be on the table fast, when the oven feels like too much in July, or when they want one batch of chicken to cover dinner tonight and lunch tomorrow.
Every recipe here starts with boneless breasts or thin cutlets. There's Grilled Chicken w/ Broccoli and Rice for the quickest night, Tajin Grilled Chicken with agave, Mediterranean Grilled Chicken with lemon and olive oil, a Grilled Chicken Sandwich with balsamic and honey, Grilled Chicken & Roasted Veggie Bowls with Chipotle Ranch, and an Oven Baked Chicken Breast for when the grill stays covered.
Quick Tips
- 1
Pound the breasts even
Put them in a zip bag and pound the thick end to about 1/2 inch. Even thickness means the whole piece finishes at the same time.
- 2
Marinate at least 30 minutes
Olive oil with lemon or lime juice needs 30 minutes to do anything, and 4 hours is plenty. Longer than overnight and the acid turns the meat mushy.
- 3
Oil the grate first
Wipe the hot grates with an oiled paper towel or hit them with cooking spray off the flame so the chicken releases cleanly.
- 4
Pull at 165 degrees
Check the thickest part with a thermometer and take it off at 165°F. Carryover heat will finish it while it rests 5 minutes.
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