Grilled Chicken with Rice, Beans & Potatoes
Brazilian grilled chicken with garlicky lime marinade, served alongside fluffy white rice, creamy mashed potatoes, and pinto beans. A complete weeknight dinner in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 680
- Protein
- 42g
Ingredients
- 2 pieces (about 1 lb) chicken breast halves or thighs, pounded to even thickness
- 1 whole (juiced) lime
- 3 cloves garlic cloves, minced
- 1 cup white rice, uncooked
- 1 can (15 oz) canned pinto beans, drained
- ¾ lb potatoes (russet or Yukon Gold), peeled and cubed
Instructions
- 1
Combine lime juice, minced garlic, salt, and pepper in a small bowl.
- 2
Rub the marinade all over the chicken pieces and let sit while prepping the sides.
- 3
Boil salted water in a large pot, add potatoes and rice together. Return to a boil, then reduce heat, cover, and simmer 12 minutes until both are tender.
- 4
Heat oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side without moving until golden and cooked through.
- 5
Warm beans in a small pot or microwave, stirring in a pinch of salt and pepper.
- 6
Drain potatoes and rice, mash potatoes with a bit of butter and salt until creamy, then plate everything together.
Tools you’ll need
- large pot with lid
- 12-inch skillet
- small bowl
- small pot or microwave
- colander
- potato masher
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