Lemon Herb Grilled Chicken with Roasted Brussels Sprouts and Rice

Step 1

Preheat oven to 425°F. Trim and halve the 1 lb Brussels sprouts, and slice the 1 red bell pepper into strips. Toss with 2 tbsp olive oil, salt, and pepper on a baking sheet.

Step 2

Roast the vegetables until browned and tender, about 20-25 minutes, shaking the pan halfway. Meanwhile, cook the 1 cup rice according to package directions.

Step 3

While vegetables roast, zest and juice the 1 lemon. In a small bowl, mix the zest, juice, 1 tsp oregano, 1 tbsp olive oil, salt, and pepper.

Step 4

Season the 2 chicken breasts with salt and pepper. Heat a grill or grill pan over medium-high; cook chicken until charred and cooked through, about 6-7 minutes per side.

Step 5

Brush the cooked chicken with the lemon-herb mixture. Let rest 5 minutes, then slice.

Step 6

Serve chicken over rice with roasted vegetables, sprinkle with 2 tbsp capers, and add a lemon wedge on the side.