High School Grilled Chicken with Spiced Rice Pilaf

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Juicy grilled chicken breast paired with a fragrant spiced rice pilaf inspired by the diverse experiences of high school life. This mediterranean-inspired middle eastern (gluten free) ready in about 35 minutes pairs olive oil, garlic powder, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup long grain white rice
• 2 cups chicken broth
• 1 small onion, finely chopped
• 1/4 tsp ground cinnamon
• 1/4 cup raisins
• 1/4 cup slivered almonds, toasted
• 2 tbsp fresh cilantro, chopped

Instructions

1. Step 1: Preheat grill or grill pan to medium-high heat (about 400°F). In a small bowl, mix 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice blend evenly over 4 boneless skinless chicken breasts.
2. Step 2: Grill the chicken for 6-7 minutes per side until an internal temperature of 165°F is reached and the juices run clear. Remove from grill and let rest for 5 minutes.
3. Step 3: Meanwhile, rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan over medium heat, sauté 1 finely chopped small onion in 1 tbsp olive oil (reserved from the rub if desired) for 3-4 minutes until softened.
4. Step 4: Add the rice, 2 cups chicken broth, 1/4 tsp ground cinnamon, and 1/4 cup raisins to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid absorbed.
5. Step 5: Remove rice from heat and fluff with a fork. Stir in 1/4 cup toasted slivered almonds and 2 tbsp chopped fresh cilantro. Plate the grilled chicken alongside the spiced rice pilaf and serve immediately.