Herb-Grilled Chicken with Aromatic Rice and Fresh Sides

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

2.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.

3.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.

4.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.

5.Assemble the Dish: Divide the herb-infused rice onto plates. Top with sliced grilled chicken.

6.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.