Grilled Herbed Chicken with Mushroom Rice
Tender grilled chicken breast, served on a bed of aromatic mushroom rice, and accompanied by sautéed cabbage. This flavorsome dish is balanced with a medley of earthy mushrooms, fragrant herbs, and a hint of garlic. A delightful fusion of textures and flavors that will satisfy any chicken and mushroom lover.
ingredients
- 4 boneless, skinless chicken breasts (6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups white rice
- 3 cups chicken broth
- 8 oz button mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 4 cups cabbage, shredded
- Salt and pepper to taste
- Fresh parsley, for garnish
steps
- 1.
Preheat your grill to medium-high heat.
- 2.
In a small bowl, combine olive oil, thyme, rosemary, salt, and pepper. Rub the chicken breasts with this herb mixture.
- 3.
Grill the chicken for 6-8 minutes per side or until cooked through. Remove from heat, cover with foil, and allow to rest for 5 minutes.
- 4.
In the meantime, cook rice according to package instructions, substituting chicken broth for water.
- 5.
In a separate large skillet, melt butter over medium heat. Sauté the mushrooms and garlic until tender and golden.
- 6.
Add the cooked rice to the skillet with mushrooms, stir well to combine, and season with salt and pepper to taste.
- 7.
In another skillet, sauté the shredded cabbage until tender but still crisp. Season with salt and pepper.
- 8.
To serve, spoon a generous portion of mushroom rice onto each plate. Top with a grilled chicken breast and a side of sautéed cabbage. Garnish with fresh parsley.