Primavera Chicken & Rice On The Grill

For those days when you don’t want to heat up the house, head to the grill to make this meal. To speed up the prep without skimping on nutrition, use instant U.S. brown rice, which is gluten-free and contains essential nutrients, such as fibre, protein, thiamine, magnesium, iron and zinc. A perfect, easy meal for entertaining.

Primavera Chicken & Rice On The Grill

Makes 4 servings.


  • ½ cup (125 mL) sliced oil-packed sun-dried tomatoes
  • ½ cup (125 mL) each extra virgin olive oil and water
  • ½ cup (125 mL) chopped fresh basil leaves, divided
  • 1 lemon, zested and juiced
  • 1 large green onion, roughly chopped
  • 3 cloves garlic
  • 1 tbsp (15 mL) honey
  • 1 tsp (5 mL) each salt and pepper
  • 1 lb (500 g) chicken breast cutlets
  • 2 cups (500 mL) U.S. instant brown rice
  • 1 ¼ cups (300 mL) chicken broth (gluten-free as needed)
  • ½ cup (125 mL) white wine or additional chicken broth
  • 1 each small zucchini and bell pepper, sliced
  • 1 small bunch asparagus, trimmed
  • Crumbled goat or feta cheese and additional chopped fresh basil (optional)


  1. Combine sun-dried tomatoes, olive oil, water, ¼ cup (50 mL) basil, the lemon zest and juice, green onion, garlic, honey, salt and pepper. Blend until smooth. Makes about 1⅓ cups (325 mL).
  2. Marinate chicken in ¾ cup (175 mL) marinade for at least 1 hour or up to 1 day. Measure out and reserve ½ cup (125 mL) of marinade for rice. Toss remaining marinade with asparagus, zucchini and pepper; set aside until ready to grill.
  3. Preheat grill to medium-high (400°F/200°C).
  4. Heat broth and wine in the microwave for 3 minutes or until steaming. Stir rice with hot broth mixture and reserved marinade in a cast iron or stainless steel skillet. Cover top with foil. Place skillet on grill; cook, with the barbecue lid closed, for 15 minutes. Remove from grill and keep covered to hold warm, while grilling chicken and vegetables.
  5. Meanwhile, grill chicken and vegetables, turning as needed and then removing from grill once marked and fully cooked (about 8 to 12 minutes total). Stir remaining basil into rice. Slice chicken and vegetables (as needed) into bite-sized pieces and arrange over skillet. Garnish with goat cheese and additional basil (if using).


  1. If you don’t have skillet that is suitable for the grill, you can cook the rice in a disposable aluminium foil pan (at least 9-inches/23 cm in diameter) and transfer to a large shallow bowl or platter to serve.
  2.  Thin, even chicken cutlets are quick to prepare on the grill but if your supermarket doesn’t carry them, simply butterfly regular chicken breasts.