Grilled Chicken with Wild Rice and Roasted Mushrooms

Ingredients

• •4 boneless, skinless chicken breasts (6 oz each)
• •1 cup wild rice
• •2 cups chicken broth
• •1 lb mixed mushrooms (cremini, shiitake), halved
• •3 tablespoons olive oil
• •2 cloves garlic, minced
• •1 teaspoon dried thyme
• •to taste salt and black pepper
• •2 tablespoons fresh lemon juice

Directions

1. 1Rinse wild rice and bring 2 cups chicken broth to a boil; add rice, reduce heat to low, cover, and simmer for 35 minutes until tender.
2. 2Preheat grill to medium-high heat. Pat chicken breasts dry, season generously with salt, pepper, and thyme on both sides.
3. 3Toss mushrooms with 2 tablespoons olive oil, minced garlic, salt, and pepper; spread on a baking sheet and roast at 400°F for 20 minutes until golden.
4. 4Grill chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F, brushing with remaining olive oil.
5. 5Drizzle grilled chicken with fresh lemon juice and let rest for 5 minutes.
6. 6Serve chicken over wild rice, topped with roasted mushrooms.

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