Herb-Grilled Chicken with Aromatic Rice and Crispy Roasted Potatoes

1.Prepare the Potatoes: Preheat oven to 200°C (400°F). In a bowl, toss the cubed potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread them in a single layer on a baking sheet.

2.Roast the Potatoes: Place the potatoes in the preheated oven and roast for 30 to 35 minutes, flipping halfway through, until golden brown and crispy.

3.Prepare the Chicken Marinade: While potatoes roast, combine 2 tbsp olive oil, oregano, thyme, garlic powder, 1/2 tsp salt, and 1/4 tsp pepper in a bowl. Rub the mixture evenly over the chicken breasts.

4.Cook the Chicken: Heat a grill or grill pan to medium-high heat. Grill the chicken breasts for 6 to 8 minutes per side, or until the internal temperature reaches 74°C (165°F) and juices run clear. Let the chicken rest for 5 minutes before slicing.

5.Cook the Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 1 3/4 cups water, and 1/4 tsp salt. Bring to a boil, then immediately reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.

6.Finish the Rice: Remove the saucepan from the heat and let it stand, covered, for 10 minutes. Fluff the rice with a fork, then stir in the butter and fresh parsley until well combined.

7.Assemble the Dish: Divide the herb-infused rice onto plates. Top with sliced grilled chicken. Arrange the roasted potatoes alongside the chicken.

8.Garnish and Serve: Serve immediately with fresh slices of tomato, cucumber, and optionally, slices of banana and apple on the side for a complete, balanced meal.