Grilled Chicken with Rice and Sautéed Vegetables
Tender grilled chicken breast served with fluffy white rice and a medley of sautéed spinach and mushrooms
Grilled Chicken with Rice and Sautéed Vegetables is a lunch recipe ready in about 30 minutes. Each serving has approximately 988 kcal, 77g protein, 104g carbs, 28g fat. It fits a high-protein diet.
Season the chicken breast with salt and pepper
Grill the chicken on a preheated grill or skillet over medium-high heat for 6-7 minutes per side until cooked through
Let the chicken rest for 3 minutes, then slice if desired
In a separate skillet, heat the olive oil over medium heat
Add the mushrooms and sauté for 3-4 minutes until golden
Add the spinach and cook for 1-2 minutes until wilted
Serve the chicken alongside the cooked rice and sautéed vegetables
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