Grilled Chicken with Sweet Potato or Rice

Succulent grilled chicken breast served alongside your choice of steamed rice or baked sweet potatoes, offering a wholesome and nutrient-packed lunch perfect for enjoying before 3 PM.

Steps

1. Preheat your grill or grill pan to medium-high heat. 2. Rub the chicken breast with olive oil, then season with salt, pepper, paprika, garlic powder, and herbs. 3. If using sweet potato: wash and prick the sweet potato with a fork, then bake at 400°F (200°C) for 40-45 minutes until tender. 4. If using rice: cook rice according to package instructions. 5. Grill the chicken breast for 6-7 minutes on each side or until fully cooked and juices run clear. 6. Let the chicken rest for 3 minutes before slicing. 7. Serve sliced grilled chicken alongside the baked sweet potato or steamed rice. 8. Optionally, squeeze lemon juice over the chicken for added brightness.

1 boneless, skinless chicken breast (about 150g) 1 small sweet potato (about 150g) OR 1/2 cup steamed white or brown rice 1 tsp olive oil Salt and pepper to taste 1/2 tsp paprika 1/2 tsp garlic powder 1/2 tsp dried thyme or rosemary (optional) Lemon wedge (optional)