Grilled Chicken, Rice & Crispy Fried Eggplant Plate 
A bomb combo of juicy chicken, fluffy rice, and crispy eggplant—straight-up comfort food!
What You’ll Need:
For the Grilled Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika (smoky vibes, anyone?)
½ tsp black pepper
½ tsp salt
½ tsp dried oregano
1 tbsp lemon juice (for that zesty kick) For the Rice:
1 cup white rice
2 cups water
½ tsp salt
1 tsp butter or oil (because buttery rice is elite) For the Crispy Fried Eggplant:
1 medium eggplant, sliced into thick rounds
1 egg (for that crispy coating)
¼ cup flour
½ tsp salt
½ tsp black pepper
Oil for frying
For the Fresh Salad:
1 cucumber, diced
1 tomato, diced
¼ onion, finely chopped
1 tbsp lemon juice
½ tsp salt
How to Make It:
Marinate & Grill That Chicken:
Mix olive oil, garlic powder, paprika, black pepper, salt, oregano, and lemon juice.
Rub that goodness all over the chicken and let it chill for 15 mins.
Grill over medium-high heat for 5-7 minutes per side until it’s golden and juicy.
Cook the Rice Like a Pro:
Rinse the rice under cold water (trust me, it makes it fluffier).
In a pot, bring water, salt, and butter to a boil.
Add the rice, cover, and let it simmer on low for 15 minutes.
Fluff it up with a fork and boom—perfect rice.
Fry Up That Eggplant:
Sprinkle the eggplant slices with salt and let ‘em sit for 10 mins (gets rid of that bitterness).
Dip each slice into beaten egg, then coat with flour.
Heat up some oil and fry those bad boys until golden brown on both sides. Crispy heaven!
Whip Up the Salad:
Toss cucumbers, tomatoes, and onions in a bowl.
Drizzle with lemon juice, sprinkle some salt, and mix it up.
Plate It & Dig In:
Load up your plate with the grilled chicken, fluffy rice, crispy eggplant, and fresh salad.
Take a pic (or don’t) and enjoy!
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins
Calories: ~550 per serving | Protein: ~40g per serving
Grilled Chicken, Rice & Crispy Fried Eggplant Plate
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