Lemon Herb Grilled Chicken with Broccoli Rice Pilaf

1In a medium bowl, whisk together the lemon zest, lemon juice, 2 tablespoons olive oil, (3 tablespoons) garlic, parsley, thyme, oregano, 1/2 teaspoon salt (1 teaspoon), and 1/4 teaspoon black pepper (½ teaspoon).

2Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Coat well, cover, and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).

3While the chicken marinates, prepare the broccoli rice pilaf. Heat 1 tablespoon olive oil (3 tablespoons) and 1 tablespoon butter in a medium saucepan over medium heat. Add the diced onion (1 small) and sauté until translucent, about 3 minutes.

4Stir in the rice and cook for 1-2 minutes until lightly toasted. Add the chopped broccoli and sauté for another 2 minutes.

5Pour in the chicken broth, remaining 1/2 teaspoon salt (1 teaspoon), 1/4 teaspoon black pepper, (½ teaspoon) and red pepper flakes if using. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.

6Remove the pilaf from heat and let it rest, covered, for 5 minutes. Fluff with a fork and adjust seasoning if needed.

7Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and pat dry. Grill chicken for 5-6 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Let rest for 5 minutes before slicing.

8Serve the grilled chicken breasts atop or alongside the broccoli rice pilaf. Garnish with extra chopped parsley and lemon wedges if desired.