Grilled Chicken & Vegetables With Wild Rice

Grilled Chicken & Vegetables with Wild Rice is a wholesome, nutrient-packed meal that combines juicy, seasoned grilled chicken with a colorful array of sautéed or roasted vegetables, served alongside nutty, fiber-rich wild rice. This balanced dish provides lean protein, complex carbohydrates, and essential vitamins, making it a perfect choice for a healthy lunch or dinner.

Ingredients

• 1 Cup Wild Rice (Dry)
• 3 Cups Water/Low-sodium Broth
• 1 Red Onion, Cut Wedges Or Rings
• 8 Oz Mushrooms Button /Portobello
• 4 Small Chicken Breast Cutlets (4–5 Oz Each), Pounded Even
• 1 Tsp Italian Seasoning (Basil, Oregano, Thyme Blend)
• 2 Bell Peppers (Red Or Yellow), Cut Into Chunks & 2 Tbsp Olive Oil, Divided
• 1 Zucchini, Sliced Into Planks
• ½ Tsp Garlic Powder, ¼ Black Pepper

Directions

1. Marinate Chicken: In A Small Bowl, Mix 1 Tbsp Olive Oil, Italian Seasoning, Garlic Powder, Salt, And Pepper. Rub This Mixture Over The Chicken Cutlets. Let Marinate For 15–20 Minutes (While You Cook The Rice).
2. Cook Wild Rice: Rinse Wild Rice. In A Pot, Bring 3 Cups Water/broth To A Boil. Add Wild Rice And A Pinch Of Salt (If Broth Isn’t Salted). Reduce Heat To Low, Cover, And Simmer For 40–45 Minutes Until The Grains Split Open And Rice Is Tender (It Will Remain A Bit Chewy). Drain Any Excess Liquid. Fluff And Keep Warm. (Alternatively, Use A Rice Cooker Or Cook Wild Rice According To Package).
3. 4) Grill Vegetables: Preheat An Outdoor Grill Or Stovetop Grill Pan To
4. Medium-high. Toss The Bell Peppers, Zucchini, Onion, And Mushrooms With The Remaining 1 Tbsp Olive Oil And A Pinch Of Salt And Pepper. Grill The Vegetables In Batches Until Tender And Lightly Charred: ~3–4 Minutes Per Side For Peppers And Zucchini, 2–3 Minutes For Mushroom Caps, Turning Occasionally, And 4–5 Minutes For Onion Pieces (Until Slightly Caramelized). Remove To A Plate And Cover To Keep Warm.
5. Grill Chicken: Grill The Marinated Chicken Cutlets For About 5–6 Minutes Per Side, Or Until Nicely Charred And Internal Temperature Reaches 165°f. Because They Are Fairly Thin, They Cook Quickly. Avoid Overcooking To Keep Them Juicy. Let The Chicken Rest A Few Minutes After Grilling.
6. C) Grill Chicken: For Each Serving, Spoon About 1/2 Cup Of Cooked Wild Rice Onto The Plate. Add A Grilled Chicken Breast. Pile On A Generous Portion Of The Mixed Grilled Vegetables (Aim For At Least 1–2 Cups Of Veggies Per Serving – Half Your Plate Should Be Vegetables). If Desired, Squeeze A Little Lemon Juice Over The Veggies Or Garnish With Fresh Herbs.