Here’s a flavorful recipe for Grilled Chicken with Fried Rice and Sweet Potatoes, a balanced and satisfying meal that’s both savory and slightly sweet. It’s great for a family dinner or meal prep!
Grilled Chicken with Fried Rice and Sweet Potatoes
Ingredients:
For the Grilled Chicken:
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon lemon juice or vinegar
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano or thyme
- Salt and pepper (to taste)
For the Fried Rice:
- 2 cups cooked rice (preferably day-old rice for best texture)
- 1 tablespoon vegetable oil or sesame oil
- 1 small onion (chopped)
- 1/2 cup frozen peas and carrots (or any veggies you prefer)
- 2 eggs (beaten)
- 3 tablespoons soy sauce (or to taste)
- 1 tablespoon sesame oil (optional, for extra flavor)
- 2 green onions (chopped, for garnish)
- Salt and pepper (to taste)
For the Sweet Potatoes:
- 2 medium sweet potatoes (peeled and cut into cubes)
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- Salt and pepper (to taste)
Instructions:
Grilled Chicken:
-
Marinate the Chicken:
- In a bowl, mix together olive oil, soy sauce, honey, lemon juice, garlic, oregano, salt, and pepper.
- Add the chicken breasts or thighs to the marinade, ensuring they are fully coated. Cover and let it marinate for at least 30 minutes (or up to 2 hours in the fridge).
-
Grill the Chicken:
- Preheat your grill to medium-high heat.
- Grill the chicken for 6-7 minutes on each side (depending on thickness) or until the internal temperature reaches 165°F (74°C).
- Remove from the grill and let the chicken rest for a few minutes before slicing.
Fried Rice:
-
Prepare the Veggies:
- Heat vegetable or sesame oil in a large skillet or wok over medium-high heat.
- Add the chopped onion and sauté for 2-3 minutes until softened.
- Add the frozen peas and carrots (or other veggies of choice) and cook for another 2-3 minutes until heated through.
-
Scramble the Eggs:
- Push the vegetables to one side of the skillet. Add the beaten eggs to the empty side and cook, scrambling them until set. Once done, mix everything together.
-
Add the Rice:
- Add the cooked rice to the skillet, breaking it up with a spatula. Stir in the soy sauce and sesame oil (if using).
- Stir-fry for about 5-7 minutes, until the rice is heated through and slightly crispy. Season with salt and pepper to taste.
-
Garnish:
- Garnish the fried rice with chopped green onions.
Sweet Potatoes:
- Roast the Sweet Potatoes:
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes in olive oil, cinnamon, salt, and pepper.
- Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, turning halfway through, until tender and slightly caramelized.
Assemble the Meal:
- Plate the Dish:
- Serve the grilled chicken alongside the fried rice and roasted sweet potatoes.
- Garnish the chicken with additional herbs or lemon wedges, if desired.
Serving Suggestions:
- Add a fresh side salad or steamed vegetables if you’d like more greens on the plate.
- For extra flavor, you can drizzle a little soy sauce or hot sauce over the chicken or rice.