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Grilled Chicken With Brown Rice

Lemon Thyme-Oregano Chicken with Brown Rice and Grilled Vegetables

5 from 4 votes
Prep Time 8 hrs
Cook Time 1 hr
Total Time 9 hrs
Course lunch
Cuisine Italian
Servings 4


For The Chicken

  • 3-4 oz palm sized chicken breast
  • ½ tbsp cayenne pepper powder
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 1 Juice of lemon plus its zest
  • olive oil

For The Vegetables

  • 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
  • ½ tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper

For The Base

  • 1 cup brown rice
  • 6 cups water


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. (You can use a vegetable chopper to chop the garlic and onions if you don't have the powder)

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.
Keyword Lemon Thyme Oregano Chicken With Brown Rice And Grilled Vegetables
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