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Chicken on Rainbow Rice

 Chicken on Rainbow Rice
Chicken breasts can be used for a variety of interesting meals, says Bill Hilbrich of St. Cloud, Minnesota. For this delightful entree, Bill enhances them with a lightly seasoned marinade and rice pilaf.
1 ServingsPrep: 20 min. + marinating Grill: 10 min.


  • 1/4 cup olive oil
  • 2 tablespoons lime or lemon juice
  • 1 boneless skinless chicken breast half
  • 1/4 cup each chopped onion, sweet red pepper and green pepper
  • 1 tablespoon butter
  • 1 cup cooked long grain rice
  • 1/4 teaspoon salt
  • Dash pepper


  • In a small resealable plastic bag, combine the oil and lime juice;
  • add chicken. Seal bag and turn to coat; refrigerate for at least 1
  • hour.
  • Drain and discard marinade. Grill chicken, uncovered, over medium
  • heat for 5-7 minutes on each side or until juices run clear.
  • Meanwhile, in a skillet, saute onion and peppers in butter until
  • tender. Stir in the rice, salt and pepper; heat through. Serve with
  • chicken. Yield: 1 serving.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.