Grilled Chicken with Saffron Rice

This dish has three different components, each one completely interchangeable and all coming together with a simple lemon vinaigrette. The rice can be replaced with small size pasta, like orzo, or with barley or faro. The vegetables used can be replaces with your favorite ones. The chicken can be replaced with grilled flank or skirt steak, sliced thinly. If you are really pressed for time you can use left over rotisserie chicken or you can even leave it out all together. No matter what combination of ingredients you use, whip up this light and refreshing lemon vinaigrette, drizzle it all over this dish generously and enjoy!

Grilled Chicken with Saffron Rice

     Serves 4

• 2          med.          chicken breasts boneless and skinless
• —        —              lemon vinaigrette (recipe follows)
• 1          tsp.            salt
• 1          cup            long grain rice
• ½         tsp.            saffron threads (optional)
• 3          TBSP.        olive oil
• ½         med.          red bell pepper, sliced
• ½         med.          yellow bell pepper, sliced
• ½         green          green bell pepper, sliced
• ½         med.          red onion, cut into thin wedges
• ½         tsp.            salt
• ¼         tsp.            pepper
• ½         tsp.            dried Greek oregano
• ¼         cup            fresh parsley, minced
• 2          TBSP.        scallions, thinly sliced

1.  Pat the chicken dry and pace in a zip-top bag with one third of the lemon vinaigrette (recipe follows). Seal well and turn to coat all sides. Set aside to marinate for 30 minutes, while you prepare the rest of the dish. (If the chicken breasts are large, cut them in half first.)

2. Preheat the grill to 375° F. Cook the rice according to package directions, adding 1 tsp. salt to the boiling water and ½ tsp. of saffron threads. Once the rice is cooked, transfer to a large bowl and keep warm.

3. In the meanwhile, in a large non-stick skillet, heat the olive oil and add the pepper slices, the onion and salt, pepper and oregano. Cook over med-high temperature until soften, stirring and turning as needed. Transfer to the bowl with the rice, cover and keep warm.

4. Remove the chicken from the marinade, discarding the marinade. Season lightly with salt and pepper and grill the chicken covered with a grill lid for about 5 minutes on each side or until the internal temperature is 165° F. Transfer to a plate, cover with foil and let it rest for 5 minutes.

4. Coarsely chop chicken and add to the bowl with the rice and vegetables. Toss with the half of the remaining vinaigrette and add the parsley and scallions. Taste and adjust the seasoning if necessary. Add more vinaigrette as needed. Serve warm or at room temperature.

Lemon Vinaigrette

• 2          TBSP.        fresh lemon juice
• 1          tsp.            lemon zest
• 1          small          garlic clove, pressed
• 1          tsp.            Dijon mustard
• 2          tsp.            honey
• ¼         tsp.            salt
• —        pinch         pepper
• ¼         cup            extra virgin olive oil

Place all ingredients in a glass jar with a screw on top. Shake well until thoroughly mixed. Reserve in the fridge if not ready to use immediately.