Primavera Chicken & Rice On The Grill
- 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)
- 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).
- 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.
- Preheat grill to medium-high (400°F/200°C).
- 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.
- 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).
- 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.
- Thin, even chicken cutlets are quick to prepare on the grill but if your supermarket doesn’t carry them, simply butterfly regular chicken breasts.