Lemon Peppercorn Chicken Breast with Rice Pilaf & Grilled Veggies

Main ingredients 

1. 1 (12 oz) pkg Chef's Counter lemon peppercorn boneless skinless chicken breast (marinated & ready-to-cook)1 (12 oz) pkg lemon peppercorn chicken breast (marinated & ready-to-cook)
2. Organic Green Zucchini Squash
3. Signature Select/Farms Mini Sweet Bell Peppers Prepackaged - 16 Oz
4. Lemon Large
5.  Italian Parsley - 1 Bunch
6.  O Organics Rice Wild Mix - 16 Oz
   

Staple ingredients

1. Signature SELECT Extra Virgin Olive Oil - 16.9 Fl. Oz.
2. Signature SELECT Iodized Salt - 26 Oz
3. Signature SELECT Black Pepper Ground - 3 Oz

Instructions

• STEP 1

  Using a strainer or colander, rinse the rice under cold, running water, then cook according to package instructions. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

  • 1 cup wild rice mix
  • 2 1/4 cups water

• STEP 2

  Meanwhile, wash and dry the fresh produce.

  • 2 medium zucchini squash
  • 8 oz mini sweet bell peppers
  • 1/4 small bunch italian (flat-leaf) parsley
  • 1/2 lemon

• STEP 3

  Trim and slice zucchini crosswise into 1/2-inch thick rounds. Trim, seed, and halve mini bell peppers (if using regular peppers, cut into bite-sized pieces). Place both in a medium bowl, drizzle with oil, then season with salt and pepper. Toss to combine and set aside.

  • 1 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

• STEP 4

  Shave parsley leaves off the stems; discard stems and mince the leaves. Cut lemon into wedges. Set both aside for serving.

• STEP 5

  Preheat a skillet over medium-high heat. Once hot, add oil and swirl to coat the bottom. Add chicken, then cover and cook until seared on one side, 4-6 minutes. Flip and cook, still covered, an additional 5-10 minutes, until internal product temperature reaches 165°F on a meat thermometer. Remove to a plate and loosely cover with aluminum foil to keep warm.

  • 1 tsp extra virgin olive oil
  • 1 (12 oz) pkg lemon peppercorn chicken breast (marinated & ready-to-cook)

• STEP 6

  Meanwhile, preheat a grill pan over medium-high heat. Once hot, add veggies and grill, turning occasionally, until charred and fork-tender, 5-10 minutes. Return to the bowl and cover to keep warm.

• STEP 7

  Thinly slice chicken.

• STEP 8

  To serve, divide rice pilaf, grilled veggies, and chicken between plates. Sprinkle with parsley and squeeze lemon over top. Enjoy!