- 20 min
Preheat BBQ or grill pan
Peel and slice the orange into segments.
Chop the parsley and shallot.
Juice the lemon.
Grill the pecans
Chop pecans and grill in a dry pan over high heat for about 2 minutes, stirring often.
Season and cook chicken
Pat the chicken dry and season with the garlic and lemon spice mix. Drizzle with 1 Tsp of olive oil (double for 4 ppl.). Cook on BBQ or grill pan over medium-high heat, about 7-8 minutes on each side
or until the internal temperature of the chicken is 74 °C.
Cook the rice
In a pan over medium-high, heat 1 Tsp of olive oil (double for 4 ppl.). Grill the shallot for one minute, then add the beet rice and cook for another minute. Add 1/3 cup of water (double for 4 ppl.) and continue cooking for 4 minutes, stirring often.
Finish the rice
Remove rice from heat and add orange pieces, parsley, pecans, lemon juice and 1 Tsp of olive oil (double for 4 ppl.).
Slice chicken and serve over the rice.