adapted from Quick Food
This recipe can easily be adapted to serve however many people. I plan on 1/2 a chicken breast for each serving (maybe 1 per person depending on size.) Adjust the rice and veggies accordingly
3 tsp. fresh ginger, finely grated
1/2 cup chopped cilantro leaves
1 1/2 tsp. grated lime zest
1/3 cup lime juice (divided)
2-4 chicken breasts
2 cups jasmine rice
2 Tbsp. olive oil
1-2 zucchini, cut into wedges
4 large, flat mushrooms, stems trimmed (optional)
salt and pepper
1. In a small bowl, combine ginger, cilantro, lime zest and 2 Tbsp. of lime juice. Spread 2 tsp. of the herb mixture over each chicken breast and season well. Marinate for 1 hour. Combine the remaining herb mixture with the remaining lime juice in a container with a lid and set aside.
2. Cook rice in rice cooker or in large sauce pan.
3. While rice is cooking, heat grill pan (I grill on an outdoor grill) to medium and lightly brush with oil. Brush zucchini and mushrooms with remaining oil, season lightly with salt and pepper if desired. Place chicken on grill and cook an each side 5-6 minutes or until cooked through. During the last few minutes, add the vegetables, turning frequently until browned on the outside and just barely softened. Cover with foil until ready to serve. (Vegetables can also be grilled in a grill basket or a little bed of foil.)
4. Serve rice into bowls. Cut chicken breasts into long, thick strips and arrange on top of rice. Add vegetables. Shake dressing well and drizzle over the chicken.