Big-Batch Georgian Grilled Chicken with Herbed Tomatoes and Basmati Rice

This light Georgian-inspired meal scales up the smoky grilled chicken while keeping the juicy herb-dressed tomatoes unchanged and adding enough fragrant basmati rice for two adults and one child.

Ingredients

Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Breast Fillets
3.6 lb
Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)
12 oz
Kroger® Basmati Rice
3/4 cup dry
Fresh Organic Lemons
3 medium lemons, juiced to yield 8 1/2 tbsp
Green Onions
5 green onions
Organic Cilantro
1/4 cup chopped
Parsley
3 tbsp chopped
Simple Truth Organic® Baby Dill
1 tbsp chopped
Garlic
5 cloves, minced
Extra-virgin olive oil
6 tbsp
Neutral cooking oil
1 tsp
Butter
1 1/2 tsp
Water
1 1/8 cups
Ground coriander
1 tbsp plus 2 tsp
Smoked paprika
1 tbsp plus 2 tsp
Kosher salt
3 1/8 tsp
Black pepper
1 3/8 tsp
Caparzo Sangiovese Toscana
1 bottle (750 ml) $17.99

Instructions

Preheat a grill to medium-high, about 425°F, for 10 minutes; clean the grill and carefully oil the grill grates with 1 tsp neutral cooking oil.
Pound 3.6 lb chicken breast fillets to an even 1/2-inch thickness. Mix 5 tbsp olive oil, 5 tbsp lemon juice, 5 minced garlic cloves, 1 tbsp plus 2 tsp ground coriander, 1 tbsp plus 2 tsp smoked paprika, 2 1/2 tsp kosher salt, and 1 1/4 tsp black pepper; coat the 3.6 lb chicken with the marinade and let stand for 10 minutes.
Meanwhile, combine 3/4 cup dry basmati rice, 1 1/8 cups water, 1 1/2 tsp butter, and 3/8 tsp kosher salt in a saucepan. Bring to a boil, cover, and cook over low heat for 12 minutes; remove from the heat and rest, covered, for 5 minutes. Fluff the cooked rice and fold in 3 sliced green onions, 3 tbsp chopped parsley, 1 tbsp chopped dill, 1 1/2 tbsp lemon juice, and 1/8 tsp black pepper.
Cut 12 oz tomatoes into wedges and thinly slice 2 green onions. Toss the 12 oz tomatoes and 2 green onions with 1/4 cup chopped cilantro, 1 tbsp olive oil, 2 tbsp lemon juice, and 1/4 tsp kosher salt.
Grill the marinated 3.6 lb chicken in a single uncrowded layer, working in two batches if necessary, for 5 to 6 minutes per side until lightly charred and each piece reaches 165°F; rest the entire cooked batch for 5 minutes before slicing.
Divide the whole cooked quantity of basmati rice and the dressed 12 oz tomatoes among 2 adult plates and 1 child plate. Add 6 oz cooked chicken to each adult plate and 3 oz cooked chicken to the child’s plate, then promptly refrigerate the cooked chicken left from the original 3.6 lb batch.

Total time: 55 minutes

Estimated cost: About $18–$22 for the full batch, including several leftover chicken servings

Health notes: An adult plate with 6 ounces cooked chicken is approximately 600 calories with about 50 grams of protein, while the child portion is smaller and the extra chicken provides several future meals.

Drink pairing: Kirkland Signature Toscana or another bright Sangiovese complements the smoky spices and ripe tomatoes.

Wine picks:

Caparzo Sangiovese Toscana $17.99 1 bottle (750 ml)
Sustain Underground Wine Project And Why Am I Mr Pink Sangiovese Washington Rose Wine $14.99 1 bottle (750 ml)

Why it works: The smoky paprika and coriander chicken, bright lemon-herb rice, and acidic tomato salad call for lively Sangiovese: its cherry fruit complements the tomatoes while fresh acidity cuts through the olive oil and grilled char. Caparzo adds a more polished, fuller-bodied option; the rosé offers a lighter, especially refreshing match for the herbs and citrus.

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