Grilled Chicken with Rice and Roasted Carrots

Ingredients

• 2 chicken breast
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp dried basil
• 1 tsp oregano
• 0.5 tsp dried thyme
• 1 tsp sea salt
• 0.5 tsp coarsely ground pepper
• 0.5 tsp paprika
• 1 cup basmati rice
• 2 cup water
• 2 cup baby carrots
• 1 tbsp honey
• 2 tbsp fresh basil
• 2 lemon wedges

Instructions

1. 1In a bowl, combine chicken breasts with 1 tbsp olive oil, lemon juice, dried basil, oregano, thyme, ½ tsp sea salt, and ¼ tsp pepper. Marinate for at least 15 minutes.
2. 2Preheat grill to medium-high. Grill chicken for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C).
3. 3Toss baby carrots with remaining 2 tbsp olive oil, honey, ½ tsp sea salt, and ¼ tsp pepper. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes, until tender and slightly caramelized.
4. 4Cook basmati rice according to package directions using 2 cups water. Fluff with a fork.
5. 5Serve grilled chicken alongside rice and roasted carrots. Garnish with fresh basil and lemon wedges.