Solo Chicken Breast and Rainbow Rice

Instructions

1. 1

   At least one hour before cooking, whisk together the olive oil, vermouth, lemon juice, and lime juice in a bowl. Place the chicken breast in a plastic bag, pour in the marinade, seal, and refrigerate for at least 1 hour, turning once to coat.

2. 2

   Remove the chicken from the marinade and place it on a hot grill or grill pan. Total grilling time will be about 20 minutes.

3. 3

   Add the water to the rice in a small covered pan and set over a very low flame to simmer for about 15 minutes. After 10 minutes of cooking, turn the chicken breast over.

4. 4

   Meanwhile, chop the onion and bell peppers. After the rice has simmered for 15 minutes, turn off the heat but leave the cover on to keep steaming.

5. 5

   Heat a small amount of butter and olive oil in a frying pan over medium heat and saute the onion and bell peppers until soft, about 5 minutes. Remove the chicken from the grill once it reaches 165°F internally (about 20 minutes total).

6. 6

   Fluff the rice and stir in the sauteed onion and peppers. Spoon the rainbow rice onto a plate, top with the grilled chicken breast, and season with salt and pepper to taste.