Grilled Chicken with Rice & Tomato Salad
Brazilian-style grilled chicken breast with garlic and lime, served with quick vegetable rice, fresh tomato salad, and a zesty lime-cilantro dipping sauce. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 2 breasts (about 12 oz) chicken breasts, boneless skinless
- 1.5 cups cooked rice (white or brown)
- 2 medium tomatoes tomatoes, diced
- 2 cups romaine lettuce, torn
- 2 limes (juiced + zested) limes
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Pat chicken dry with paper towels. Season both sides generously with salt, pepper, and minced garlic.
- 2
Heat 1 tbsp oil in a large skillet over medium-high heat. Sear chicken 5–6 minutes per side until golden and cooked through (165°F internal).
- 3
Squeeze 1 lime over the chicken. Transfer to a plate and let rest 2 minutes.
- 4
Warm rice in the skillet, stirring, for 1 minute. Divide rice between two plates.
- 5
Toss tomatoes and lettuce with remaining lime juice, cilantro, 1 tbsp oil, salt, and pepper.
- 6
Slice chicken and arrange over rice. Add salad alongside. Serve immediately.
Tools you’ll need
- 12-inch stainless steel or nonstick skillet
- paper towels
- knife and cutting board
- instant-read thermometer (optional but recommended)
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