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Grilled chicken, roasted Brussel sprouts & butter rice
This roasted chicken, Brussel sprouts & sweet potato butter rice bowl (whew!) is a wonderful medley of flavours and textures and a simple salt-pepper-olive oil base ties everything together without taking anything away from the veggies.
  1. To make the grilled chicken, slice chicken breasts cross-sectionally. Clean, pat dry and transfer to a large bowl. Add minced garlic, salt, 2 tsp pepper, paprika powder, 1 tbsp olive oil and thyme to the bowl and rub into the chicken. Set aside for 20 minutes – 1 hour. Transfer the chicken to a tray and grill in the top rack of a preheated oven at 200 degrees centigrade for 15-20 minutes. Remove from oven, cool for 5 minutes and slice.
  2. To make the roast veggies, transfer the sliced veggies to a large bowl. Add salt, 2 tsp pepper, 1 tbsp olive oil to the veggies and toss well. Arrange on a tray without crowding them. Roast in the top rack of a preheated oven at 180 degrees centigrade for 20 minutes. Remove from oven, cool for 5 minutes and serve.
  3. To make the herbed butter rice, melt butter in a pressure cooker. Add olive oil also the cooker. Add bay leaves followed by the onion, green chillies and minced garlic. Fry until the garlic starts to brown. Add rinsed brown rice to the cooker and fry for 2 minutes. Add chopped coriander leaves and fry for another 2 minutes. Add water and salt and mix well. Taste and adjust seasoning. When the liquid comes to a boil, close the pressure cooker and plug in the weight when steam comes out of the vent. Reduce heat to low and cook for 12-15 minutes. Switch off and allow pressure to subside fully. Open the cooker and fluff the rice gently with a fork.
  4. Scoop rice into a bowl. Arrange sliced grilled chicken, roasted sweet potatoes and Brussel sprouts atop the rice. Dig in!
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