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Grilled Chicken & Jasmine Rice Bowls
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Yield:
4 Portions
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Ingredients

GARLIC CONFIT 

8 ea. Garlic cloves, peeled and left whole
1/2 cup Extra virgin olive oil 

GRILLED CHICKEN 

4 ea. Chicken breasts, boneless skinless
1/2 cup Extra virgin olive oil
3 ea. Lemons: 1 juiced & zested, 2 sliced into thick rounds for grill, preferably Meyer
½ tsp. Chili flakes
¼ cup Parsley, chopped 

JASMINE RICE 

2 cups Dry Jasmine rice
4 cups Chicken stock 
1 lb. Baby spinach, washed and dried
2 ea. Garlic cloves, peeled and chopped
¼ cup Parmesan cheese, grated 

Preparation

GARLIC CONFIT 

  1. Place the garlic and olive oil in a small pot. 
  2. Cook over low heat until the garlic is tender and slightly golden. 
  3. Drain the oil and reserve it for the rice. Set the cloves aside. 

 

GRILLED CHICKEN 

  1. Pat your chicken dry with a paper towel and season well with salt and pepper.
  2. In a bowl, combine the lemon juice, lemon zest, garlic confit cloves, chili flake, parsley, and olive oil.
  3. Add the seasoned chicken to the bowl, toss to coat, and cover. Let it marinade in the fridge for at least 30 minutes (or overnight). 
  4. When the chicken is done marinating, preheat your grill to medium-high.
  5. Drizzle the Meyer lemon slices with olive oil. Grill them over high heat until caramelized. 
  6. Grill the chicken until the chicken is cooked through and no longer pink (165° internal temperature). 

RICE 

  1. Cook the Jasmine rice in the chicken stock according to package directions. Set aside to cool.
  2. Heat the reserved garlic oil in a large sauté pan over medium heat. 
  3. When the oil shimmers, add spinach and sauté for 1-2 minutes until wilted. 
  4. Add the garlic, cooked rice, and mix into the spinach, heating through for 1 minute. 
  5. Stir in cheese. Season with salt and pepper to taste.  

 

TO SERVE

Portion rice into 4 bowls. Slice the chicken breasts. Place caramelized lemon slices and grilled chicken on top each bowl.  

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