Grilled Chicken with Veggie Rice & Fresh Salad 🍗🥦🍚

A Summery Feast Inspired by Mediterranean Simplicity 

One of my favorite memories from summer holidays as a child was watching my nonna prepare a meal that seemed to dance with colors, aromas, and love. It always started with something sizzling on the grill and ended with a crisp, garden-fresh salad. That same spirit lives on in this recipe—Grilled Chicken with Veggie Rice & Fresh Salad—a wholesome, vibrant dish that’s perfect for summer nights, family lunches, or meal prep for busy weeks.

This dish is light but satisfying, healthy yet comforting. The seasoned grilled chicken brings warmth, the veggie rice adds texture and color, and the avocado-tomato salad finishes everything with a fresh, zesty touch. And the best part? It’s a complete meal in under an hour. Let’s dive in! 

 Ingredients (Serves 4)

For the Grilled Chicken:

• 4 boneless chicken breasts 
• 2 cloves garlic, minced 
• 1 tsp paprika 
• 1 tbsp olive oil
• Salt and pepper to taste 

For the Veggie Rice:

• 1 cup long-grain white rice 
• 1 ¾ cups water
• ½ cup green peas
• ½ cup diced carrots 
• ½ cup corn kernels 
• 1 tbsp olive oil
• Salt to taste

For the Fresh Salad:

• 1 large avocado, diced 
• 1 medium red onion, finely sliced 
• 2 ripe tomatoes, chopped 
• A handful of fresh cilantro, chopped 
• Juice of 1 lemon 
• Salt to taste

 Instructions

Step 1: Season and Grill the Chicken

1. In a small bowl, mix minced garlic, paprika, olive oil, salt, and pepper.
2. Rub the marinade over each chicken breast, coating evenly.
3. Preheat your grill or grill pan to medium-high.
4. Grill the chicken for 5–7 minutes per side, or until fully cooked and beautifully golden.
5. Let the chicken rest for a few minutes before slicing—this keeps it juicy!

Pro tip: Want those iconic grill marks? Don’t move the chicken around too much while grilling!

Step 2: Cook the Veggie Rice

1. Rinse the rice under cold water to remove excess starch.
2. In a medium pot, heat olive oil over medium heat. Add the rice and toast for 2 minutes.
3. Add the peas, carrots, corn, water, and a pinch of salt.
4. Bring to a boil, then cover and reduce to low heat. Cook for 18–20 minutes or until the water is absorbed.
5. Fluff with a fork and set aside.

Optional: Add a pinch of turmeric for a golden hue and a subtle earthy flavor!

Step 3: Toss the Fresh Salad

1. In a large bowl, combine the diced avocado, onion, tomato, and cilantro.
2. Squeeze lemon juice over the top and sprinkle with salt.
3. Gently toss everything together just before serving to keep the avocado fresh.

Make it fancy: Add a drizzle of extra virgin olive oil and a crack of black pepper for extra depth!

 Plating It All Together

Serve a generous scoop of veggie rice as your base, top with slices of juicy grilled chicken, and finish with a hearty portion of fresh salad. A final squeeze of lemon over the whole plate ties everything together with bright, zesty energy.

This dish is stunningly colorful, incredibly balanced, and full of goodness in every bite. It’s everything summer dinners should be—light, satisfying, and joyful.

 Serving Suggestions & Variations

Serve with Pita or Flatbread: Add a warm side of bread to soak up the lemony juices from the salad.

• Spicy Option: Sprinkle chili flakes on the chicken for a kick!
• Vegan Alternative: Swap the chicken for grilled tofu or roasted chickpeas.

 Why You’ll Love This Recipe

• Healthy and Hearty: Lean protein, fiber-packed veggies, and heart-healthy fats.
• Easy to Prep Ahead: Make the rice and salad in advance and just grill when ready to eat.
• Naturally Gluten-Free: No flour, no fuss—just pure whole food.

 Related Recipes You’ll Love:

• Mediterranean Chickpea Salad
• Lemon Garlic Grilled Chicken
• Avocado & Tomato Salsa
• Simple Vegetable Pilaf

 Tell Me How It Went!

I’d love to hear how your Grilled Chicken with Veggie Rice & Fresh Salad turned out. Did you add your own twist? Maybe tossed in some feta or swapped out the rice? Share your experience in the comments or tag me on social! Let’s keep the flavor party going! 

 Nutrition (Per Serving – Estimated)

Calories: 420

• Protein: 36g
• Carbs: 35g
• Fat: 18g
• Fiber: 7g