Grilled Chicken & Jasmine Rice Bowls
Pairs With Hess Select Chardonnay
Yield:
4 Portions
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
1 hour
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
- Place the garlic and olive oil in a small pot.
- Cook over low heat until the garlic is tender and slightly golden.
- Drain the oil and reserve it for the rice. Set the cloves aside.
GRILLED CHICKEN
- Pat your chicken dry with a paper towel and season well with salt and pepper.
- In a bowl, combine the lemon juice, lemon zest, garlic confit cloves, chili flake, parsley, and olive oil.
- 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).
- When the chicken is done marinating, preheat your grill to medium-high.
- Drizzle the Meyer lemon slices with olive oil. Grill them over high heat until caramelized.
- Grill the chicken until the chicken is cooked through and no longer pink (165° internal temperature).
RICE
- Cook the Jasmine rice in the chicken stock according to package directions. Set aside to cool.
- Heat the reserved garlic oil in a large sauté pan over medium heat.
- When the oil shimmers, add spinach and sauté for 1-2 minutes until wilted.
- Add the garlic, cooked rice, and mix into the spinach, heating through for 1 minute.
- 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.