For the chicken
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme or rosemary
- salt and pepper to taste
- juice of half a lemon
For the rice
- 1 cup Basmati white rice
- 2 cups water or chicken broth
- 1 tbsp olive oil or butter
- salt to taste
- chopped cilantro or parsley
For the sauce
- 2 tbsp tomato paste or sauce
- 1 teaspoon sugar
- 1/2 cup water or chicken broth
- salt and pepper to taste
Marinate the chicken by coating it with olive oil, paprika, garlic powder, cumin, thyme, lemon juice, salt, and pepper, ensuring every surface absorbs flavorful seasoning thoroughly.
Allow the seasoned chicken to rest for at least thirty minutes, giving the spices time to penetrate deeply and create a tender, aromatic result once cooked on the grill.
Heat a grill or grill pan over medium flame, placing the marinated chicken carefully onto the surface, letting each side cook evenly until beautifully golden and fully done.
Remove the chicken from heat and let it rest briefly, allowing juices to redistribute evenly, ensuring each slice remains moist, tender, and richly flavored when served later.
Rinse the rice thoroughly under cold water, removing excess starch, then combine it with water or broth in a pot, adding butter and salt for enhanced taste.
Simmer the rice on low heat until the liquid is absorbed, creating fluffy grains. Fluff gently with a fork and mix in fresh herbs for brightness.
Slice the grilled chicken neatly and serve it over the warm herb rice, creating a balanced, comforting dish with vibrant flavors and satisfying textures perfect for any meal.