Here’s a fantastic, easy dinner that is super-easy to make, and allows you to look like a genius.
Prep time: 15 minutes plus 6 hours for marinating Grill time: 30 minutes Serves 6
- 6 boneless, skinless chicken breasts
- 6 cups chopped vegetables/fruit (I used mushrooms, peppers, onions, and pineapple)
- 2.5 cups of rice, uncooked, plus amount of water/broth on package
- 4 cups olive oil (or 2 cups olive oil, 2 cups vegetable oil)
- 2 TBS of olive oil
- 2 cups Balsamic Vinegar
- 1 cup cooking wine
- 3 TBS minced garlic
- 4 TBS Dried Tarragon
- Salt and pepper
Mix oil, vinegar, cooking wine, garlic, 3 TBS tarragon, salt and pepper in large bowl. Divide into thirds. Mix raw chicken in with 1/3 of marinade, cover and refrigerate for 6 hours. Stir occasionally. Consult rice cooking method. I use a rice cooker, so I know my rice will be done in 30 minutes. If using boxed rice, read directions and begin rice first. About 30 minutes before meal time, preheat grill. Toss veggies with 1 TBS olive oil, salt and pepper, and put in a grill pan (or wrap in foil) When grill is ready, begin cooking chicken, about 12 minutes per side on a medium-low grill until no pink in middle. Flip once. Baste chicken with 1/3 marinade throughout. When you flip chicken (about 12 minutes in), put veggies on grill. Once grilled food is done, cover and plate the rice. Toss rice with remaining 2 TBS olive oil, and season with salt, pepper, and tarragon. Spoon onto your biggest serving platter. Carve chicken across the width and arrange in middle of rice. Arrange veggies on either side of the chicken. Microwave remaining 1/3 marinade for 45 seconds and pour over entire thing. Serve with a giant fresh salad and fresh bread.