Recipe: Grilled Lemon Chicken Breasts with Tomato and Olive Rice

GRILLED LEMON CHICKEN BREASTS WITH TOMATO AND OLIVE RICE

4 large boneless, skinless chicken breasts (6 to 7 ounces each, tenders removed)
1/4 cup plus 1 1/2 tablespoons fresh lemon juice, divided use
2 tablespoons olive oil, plus more to brush on grill
1 teaspoon kosher salt or to taste
1 teaspoon freshly ground black pepper
4 bay leaves, broken in half
4 medium cloves garlic, smashed and peeled
FOR THE RICE:
3 cups warm cooked basmati rice*
1/3 cup crumbled feta
1/3 cup grated Parmesan, preferably Parmigiano-Reggiano
1/4 cup chopped fresh dill
1/4 cup chopped flat-leaf parsley
12 grape tomatoes, quartered lengthwise
8 pitted Kalamata olives, quartered lengthwise and pitted
4 lemon wedges (for serving)

TO MARINATE THE CHICKEN:
Place chicken in a shallow, nonreactive dish. In a small bowl, stir together 1/4 cup lemon juice, olive oil, 1 teaspoon salt and pepper. Add the bay leaves and garlic; pour over chicken. Cover and refrigerate 2 to 3 hours, turning chicken several times.

AN HOUR OR LESS BEFORE SERVING:
Prepare rice. Place warm cooked rice in a large mixing bowl; stir in feta and Parmesan. The Parmesan will melt and be absorbed easily, while the feta will remain somewhat crumbled. Stir in dill and parsley, then add tomatoes, olives and remaining 1 1/2 tablespoons lemon juice; mix well. Taste and season with salt as needed. Serve rice slightly warm or at room temperature. (The rice can be prepared 1 hour ahead; leave at room temperature.)

WHEN READY TO GRILL CHICKEN:
Oil a grill rack and arrange 4 to 5 inches from heat source. Prepare a medium-hot fire in the grill.

When grill is ready, remove chicken from marinade. Discard marinade. Grill until chicken springs back when touched with your fingers and juices run clear when chicken is pierced with a paring knife, about 4 to 5 minutes a side. Watch carefully; cooking time may vary.

TO SERVE:
Top each chicken breast with a lemon wedge and serve with rice. Squeeze the lemon wedge over the chicken before eating.

*Cook basmati rice according to package directions. About 1 cup uncooked basmati rice should yield 3 cups cooked.

Makes 4 servings
Source: Source: Betty Rosbottom to the St. Louis Post-Dispatch, June 13, 2007