Food, recipes and more

By Chef Chandan Prajapati

Grilled Chicken with Herbed Rice and Buttered Vegetables


Chicken Breast - 2

Salt - as per taste

Black pepper crushed - 1/2 tsp

Garlic chopped - 1 tsp

Yogurt - 1 tsp

Oil - 2 tbsp

Dry/fresh herbes  - 1 tsp


Basmati rice Steamed / Cooked - 1 cup

Colored bellpepper small diced - 1 tbsp

Herb fine chopped - 1 tsp ( parsley, basil, thyme, oregano etc as available )

Butter - 1 tbsp

Salt and Pepper - as per tast


Babycorn cut into halves - few

Broccolii florets - few

Carrot cut into diamonds - few

Zucchini cut into diamond shape - few

Cherry tomato halved - few

Spinach leaves - few

French beans cut half lengthwise - few

Cauliflower florets - few

Mushroom button halved - few

Water for Boiling Vegetable


Butter - 1 tbsp


Olives - 1

Parsley sprig - 1

Chilly flakes - 1 tsp


1. Marinate the chicken breast with salt, crushed black pepper, garlic chopped, herbes and yogurt. Leave aside for few minutes. Put some oil in a pan and grill the chicken on both sides till done.

2. For the rice heat butter in a pan. Add the coloured bellpeppers and herbs. Saute for few seconds. Add the cooked basmati rice. Add salt  and black pepper crushed. Stir for a minute and set aside.

3. For the vegetables boil them in salted water for a minute and strain. Heat butter in a  pan. Add the boiled vegetables. Add salt and crushed black pepper. Saute for 2 minutes on high heat. Remove and put in the plate with herbed rice and grilled chicken. 

4. Garnish the rice with olive and a parsley sprig. Sprinkle some chilly flakes for added spice.

5. A sauce can be served by as an accompaniment. Heat some butter. Add 1 tsp each of fine chopped onion , garlic, leek and celery. Add another tsp of fine chopped carrot. Saute for 2 minutes. Add 1 tbsp of any wine. Cook for a while. Add 2 tbsp of tomato puree. cook for 5 minutes. Add few drops of Worcestershire sauce and Tabasco. Add salt and pepper. Remove from the heat and mix 1 tsp of cream and serve.

NOTE - The herbs mentioned could be parsley, thyme, rosemary, oregano and basil. Use dry herbs if fresh herbs are not available.

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