Grilled Chicken with Rice, Corn and Carrot

Ingredients

• Chicken Breast150 g
• Rice1/2 cup (100 g)
• Corn1/4 count (63 g)
• Carrot1/2 medium (30 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   Bring water to boil with a little salt. The quantity will be twice the amount of rice.

2. 2

   Step 2

   Cut the carrot into small pieces and shell the corn.

3. 3

   Step 3

   Once the water reaches boiling point, add the rice, carrot and corn.

4. 4

   Step 4

   Once boiling, cover and cook over medium-low heat for 15-17 minutes until done and then remove.

5. 5

   Step 5

   Simultaneously, preheat the oiled grill to medium-high heat.

6. 6

   Step 6

   While heating, season the chicken breast with salt and pepper. Optional: Add a little lemon juice.

7. 7

   Step 7

   Once the grill is heated, add the chicken breast and cook for 4-6 minutes per side.

8. 8

   Step 8

   Serve the chicken with the rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Chicken with Rice, Corn and Carrot can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.