Ingredients
1 1/2 C Basmati Rice Medley (from Trader Joe’s) or other rice or rice blend
1.5 lbs summer squash, cut into 1/2 inch chunks
2 portabella mushroom caps
1 lb chicken thighs
2-4 Tbsp fresh herbs of your choice (basil, oregano, tarragon, thyme, sage), finely chopped
1 C cherry tomatoes, halved if large (optional)
1 lemon, juiced
Olive oil
Salt & Pepper
Preparation
Prepare rice according to package instructions, erring on the firm side (less water).
While rice is cooking, chop squash into 1/2 inch chunks and toss with olive oil, salt, and pepper. Lightly rinse and shake moisture out of portabellas, drizzling with olive oil and a sprinkling of salt and pepper. Season chicken with salt and pepper as well.
Grill chicken and portabellas over medium heat, turning chicken once and mushrooms twice (to spill off excess moisture). Grill squash in a grill basket over medium heat, turning frequently until nicely browned but still firm.
When portabellas and chicken are done, slice into bite-size pieces. Chop herbs finely.
Combine cooked rice, grilled squash, portabellas, chicken, herbs, and tomatoes (if using) in a large serving bowl. Drizzle with olive oil (about 2 Tbsp), lemon juice, and salt and pepper to taste.
