🌶️ For the Peppers:
2 bell peppers (red, yellow, or orange – sliced into strips)
1 small red onion (optional, sliced into wedges)
1 tbsp olive oil
Salt and pepper
A pinch of oregano or thyme (optional)
🍚 For the Steamed Rice:
1 cup jasmine or basmati rice
2 cups water
½ tsp salt
🔪 Instructions
1. Marinate the Chicken
In a bowl or ziplock bag, mix:
Garlic, soy sauce, olive oil, lemon juice, honey, pepper, chili flakes, and a pinch of salt.
Add chicken and coat well. Marinate for at least 30 minutes (or up to 8 hours in the fridge).
2. Cook the Rice
Rinse rice until water runs clear.
In a saucepan, add rice, water, and salt. Bring to a boil.
Cover and reduce to low heat. Simmer for 15 minutes.
Remove from heat and let rest (still covered) for 5–10 minutes. Fluff with a fork.
3. Grill the Chicken
Heat grill pan or outdoor grill to medium-high heat. Oil the grates lightly.
Grill chicken for about 5–7 minutes per side (depending on thickness), until fully cooked (internal temp 165°F / 74°C).
Let rest a few minutes before slicing.
📝 No grill? Use a skillet or bake at 400°F (200°C) for 20–25 minutes.
4. Sauté or Grill the Peppers
Toss sliced peppers (and onion, if using) with olive oil, salt, pepper, and herbs.
Grill or sauté in a hot pan until slightly charred and softened (about 5–7 minutes).
5. Assemble
Plate the rice, top with sliced grilled chicken, and spoon over the peppers. Optionally, drizzle with a bit more olive oil or squeeze of lemon.
🥄 Serving Ideas & Variations
Top with chopped cilantro or parsley for freshness.
Add a fried egg for a hearty twist.
Serve with a simple garlic yogurt sauce or chili garlic sauce if you like heat.
For extra flavor, cook rice with a clove of garlic or a splash of coconut milk.
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