Lemon Herb Grilled Chicken with Roasted Brussels Sprouts and Rice

Ingredients

• 2 large chicken breasts
• 1 whole lemon
• 1 teaspoon dried oregano
• 1 pound Brussels sprouts
• 1 whole red bell pepper
• 2 tablespoons capers
• 1 cup rice
• 3 tablespoons olive oil

Instructions

1. 1

   Preheat oven to 425°F. Trim and halve the 1 lb Brussels sprouts, and slice the 1 red bell pepper into strips. Toss with 2 tbsp olive oil, salt, and pepper on a baking sheet.

2. 2

   Roast the vegetables until browned and tender, about 20-25 minutes, shaking the pan halfway. Meanwhile, cook the 1 cup rice according to package directions.

3. 3

   While vegetables roast, zest and juice the 1 lemon. In a small bowl, mix the zest, juice, 1 tsp oregano, 1 tbsp olive oil, salt, and pepper.

4. 4

   Season the 2 chicken breasts with salt and pepper. Heat a grill or grill pan over medium-high; cook chicken until charred and cooked through, about 6-7 minutes per side.

5. 5

   Brush the cooked chicken with the lemon-herb mixture. Let rest 5 minutes, then slice.

6. 6

   Serve chicken over rice with roasted vegetables, sprinkle with 2 tbsp capers, and add a lemon wedge on the side.

Tools you’ll need

• baking sheet
• grill or grill pan
• small bowl
• knife and cutting board

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