Dinner Menu: Buttermilk Chicken & Basmati Rice

Grilled Buttermilk Rosemary Chicken
submitted by Brittany ~ The Sisters Cafe

2 cups buttermilk
3 Tb fresh rosemary (or 1 1/2 Tb dried rosemary)
2 tsp salt
1 tsp black pepper
4 boneless, skinless, chicken breasts

Combine all ingredients. Add chicken breasts and let marinate overnight.
Heat grill to medium to medium-high heat (about 375). Lightly oil grates. Grill chicken breasts for 8 minutes. Turn and grill for another 5-8 minutes , or until juices run clear.

Herbed Basmati Rice (Ina Garten; Barefoot Contessa)
Ingredients
1 cup uncooked long-grain (white) basmati rice (recommended: Texmati)
1 3/4 cups water
3/4 teaspoon kosher salt
1 tablespoon unsalted butter
2 tablespoons minced fresh curly parsley leaves
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh scallions, white and green parts
Pinch freshly ground black pepper
Directions
Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

Served with Texas Garlic Toast and Corn

Reviews: Cali said, "THIS is my new favorite meal!"
Ian said, "Mmmmm!"
Nyah said, "Yummy! I love everything!"
Carson ate his entire meal with no complaints!

This meal is also healthy!! Winner!!