Juicy Grilled Chicken Breast with Fluffy Rice and Fresh Coleslaw

Prep Time: 15 minutes   |   Cook Time: 15 minutes   |   Total Time: 30 minutes   |   Servings: 4

Introduction

Grilled chicken with rice is a classic, satisfying meal that delivers simple flavors and wholesome comfort in every bite. This recipe features juicy grilled chicken breasts seasoned with garlic and spices, served alongside fluffy steamed rice and a refreshing homemade coleslaw. The smoky char from the grill pairs perfectly with the soft rice, while the crisp cabbage salad adds a bright and crunchy contrast. It’s a balanced meal that’s perfect for lunch or dinner and easy enough for busy weeknights. For the juiciest results, allow the chicken to rest before slicing so the juices stay locked inside.

Ingredients

• 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
• 1 tablespoon olive oil (15 ml)
• 1 teaspoon salt (6 g), divided
• 1/2 teaspoon black pepper (2 g)
• 1 teaspoon paprika (3 g)
• 1 cup long-grain rice (180 g)
• 2 cups water or chicken broth (480 ml)
• For the Coleslaw:
• 2 cups shredded cabbage (150 g)
• 1/2 cup shredded carrots (60 g)
• 2 tablespoons mayonnaise (30 ml)
• 1 tablespoon apple cider vinegar (15 ml)
• 1 teaspoon honey (5 ml)

Step-by-Step Instructions

1. Cook the rice: In a saucepan, bring water or broth to a boil. Add rice and a pinch of salt, reduce heat to low, cover, and simmer for about 15 minutes until tender. Fluff with a fork.
2. Season the chicken: Pat chicken breasts dry and rub with olive oil, salt, pepper, and paprika.
3. Grill the chicken: Preheat grill or grill pan to medium-high (about 400°F / 200°C). Cook chicken for 5–6 minutes per side until grill marks form and internal temperature reaches 165°F (74°C).
4. Rest the chicken: Remove from the grill and let rest for 5 minutes before slicing to keep the meat juicy.
5. Prepare the coleslaw: In a bowl, mix shredded cabbage and carrots. In a small bowl whisk mayonnaise, vinegar, and honey, then toss with the vegetables.
6. Assemble the plate: Serve grilled chicken over fluffy rice with fresh coleslaw on the side.
7. Serve: Enjoy warm while the chicken is juicy and the salad is crisp and refreshing.

FAQs

Q1: How do I keep grilled chicken moist?
Avoid overcooking and let the chicken rest for a few minutes after grilling so the juices redistribute.

Q2: Can I use brown rice instead of white rice?
Yes, but brown rice takes longer to cook—about 35–40 minutes.

Q3: Can grilled chicken with rice be made ahead?
Yes. Store chicken and rice in the refrigerator for up to 3 days and reheat before serving.

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