Grilled Chicken with Roasted Potatoes, Steamed Broccoli & Rice 

Ingredients:
For the Chicken:

2 chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
Salt & pepper to taste
For the Roasted Potatoes:

2 medium potatoes, diced
1 tablespoon olive oil
1/2 teaspoon dried rosemary
Salt & pepper to taste
For the Steamed Broccoli:

2 cups broccoli florets
A pinch of salt
For the Rice:

1 cup cooked white rice
1 teaspoon butter (optional)
Garnish (optional):

Fresh parsley, chopped
Instructions:
Prepare the Chicken:
In a bowl, mix the olive oil, garlic powder, paprika, dried oregano, salt, and pepper. Coat the chicken breasts in the marinade and let them sit for at least 15-30 minutes.
Roast the Potatoes:
Preheat your oven to 425°F (220°C).
In a bowl, toss the diced potatoes with olive oil, dried rosemary, salt, and pepper until evenly coated. Spread the potatoes on a baking sheet in a single layer.
Roast in the preheated oven for about 25-30 minutes, or until golden brown and crispy, flipping halfway through.
Grill the Chicken:
While the potatoes are roasting, heat a grill or grill pan over medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from the grill and let rest for a few minutes before slicing.
Steam the Broccoli:
In a steamer basket over boiling water, add the broccoli florets and steam for about 5-7 minutes, or until tender but still bright green. Season with a pinch of salt.
Prepare the Rice:
If desired, stir in 1 teaspoon of butter into the cooked white rice for added flavor.
Serve:
On each plate, serve a portion of grilled chicken, roasted potatoes, steamed broccoli, and a scoop of rice. Garnish with fresh parsley if desired.