It has been a very exciting week for us. I got a new job and I am starting it next Monday which also happens to be my birthday. Sidd made Gulab Jamun Cheese Cake for me. He made it all by himself. Ofcourse, I helped him here and there. He called it my birthday surprise. I will be writing a post about his cake next week. Sahana started to walk. She just completed 9 months and she is all over the house now. That’s a lot of great things in one week.
Weekend was busy as we were at a friend’s place for a pool party. It’s summer and it’s the season to have fun. Yes, we did have loads of fun. There was lot of food and lot more booze to knock us off. We are out on all weekends. It hasn’t been easy. We are tired on Monday morning. Cooking fancy yet quick meals works on Sunday night as I need some food to pack for Monday’s lunch. This recipe was inspired from a team lunch I had BJ’s Restaurant in Fremont.
I picked tons of fresh vegetables from Farmer’s Market the previous week. Brussels sprouts, bell pepper, mushrooms, zucchini and carrots. You name a color and I will find a vegetable in that color from my fridge. For this dish, I used only brussel sprouts, bell pepper and zucchini. My son loves chicken. I decided to introduce two new herbs to him – Thyme and Oregano. I marinated the boneless chicken breast with lemon juice, herbs and cayenne pepper powder overnight. I made tiny incisions over them to let flavor come together better. For meat lovers, a chunky chicken meat is a thing of beauty.For the carbs, I narrowed down to brown rice. You can use quinoa or couscous too. I used my good old skillet to grill the veggies to perfection with little oil here and there. Once charred and roasted, I sprinkled garlic, onion powder and salt. Slicing the veggies is a therapy to me. I like to keep slice them like wedges. Vertical, long and slightly thin. This dish needs very little time and effort. To me, charred Brussels sprouts with colorful veggies adds a lot of glam to my plate. Recipes like these will make your guest talk about your party for the longest time ever!
My son loved it. When I served at the table, he spoke like a typical foodie. “Amma! That’s lot of colors on the plate”. He wanted the same for his lunch as well. That’s a win-win for me. He loved the meal and I loved it as it had the right amount of carb, protein and veggies. I used brown rice which is a great complex carb to eat during gestational diabetes and south beach diet phase 2. This is also a healthy meal for those who are diabetic / pre-diabetic.
Lemon Thyme-Oregano Chicken with Brown Rice and Grilled Vegetables
Source: Inspired from BJ’s Restaurant
Cooking Level: Easy | Beginners
For the chicken:
- 4 – 3 oz each / palm sized boneless chicken breast,
- 1/2 tablespoon cayenne pepper powder
- 2 teaspoon dried thyme
- 2 teaspoon dried oregano
- Juice of 1 lemon plus its zest
- Olive oil to cook
- 1 large zucchini, cut into wedges
- 1 red bell pepper, cut into wedges
- 1 yellow bell pepper, cut into wedges
- 10 Brussels sprout, cut in half
- Olive oil as needed
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt & Pepper to taste
For the base
- 1 cup Brown Rice
- 6 cups water
- Pressure cooker to cook it
For the chicken
- Clean an dry the chicken breast. Using a pairing knife, make gentle incisions in the chicken for the marinade to seep inside the meat. Marinate the chicken with the ingredients listed under “for the chicken” for 6-8 hours.
- Heat a clean skillet. Spray olive oil to cover the surface of the skillet. Place the chicken breast and cook for 10 minutes on each side. Let the chicken cook until it gets a mild brown color.Check whether the inside temperature of the chicken is 165’F. Remove and set aside.
For the vegetables
- Using the same skillet, grill the vegetables for 5-8 minutes on each side. Let the vegetables char a bit. Remove and sprinkle garlic, onions powder, salt and pepper.
For the rice
- Cook the brown rice in a pressure cooker or stove top. If using a pressure cooker, cook it with excess water (1:6 rice to water ratio) for 10 whistles. Once cooled, drain the rice through a colander and set aside.
- Layer the plate with brown rice, about 1/2 cup. Place the veggies on top followed by sliced chicken breast. Serve hot.