Ultimate Grilled Chicken with Creamy Sauce, Roasted Potatoes, Veggies & Rice

Ultimate Grilled Chicken with Creamy Sauce, Roasted Potatoes, Veggies & Rice

Ingredients

Chicken

• 4 boneless, skinless chicken breasts

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp paprika

• 1 tsp dried oregano

• ½ tsp salt

• ½ tsp black pepper

• Juice of 1 lemon

Creamy Sauce

• 2 tbsp butter

• 2 tbsp flour

• 2 cups chicken broth

• 1 cup heavy cream (or half-and-half)

• ½ cup grated Parmesan cheese

• 1 tsp Dijon mustard

• Salt & pepper, to taste

• Fresh parsley, chopped

Roasted Potatoes

• 1 lb baby potatoes, halved

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp paprika

• Salt & pepper, to taste

Veggies

• 1 cup carrots, sliced

• 1 cup broccoli florets

• 1 tbsp olive oil

• Pinch of salt & pepper

Rice

• 1 cup basmati or jasmine rice

• 2 cups water or chicken broth

• Pinch of salt

Instructions

• Marinate & Grill Chicken

• Mix olive oil, garlic, paprika, oregano, lemon juice, salt, and pepper.

• Rub onto chicken and let rest while prepping sides.

• Grill over medium-high heat for 6–7 minutes per side until fully cooked (165°F/74°C).

• Make Creamy Sauce

• Melt butter in a saucepan, whisk in flour.

• Slowly whisk in chicken broth until smooth.

• Stir in cream, Parmesan, Dijon, salt, and pepper.

• Simmer 5 minutes until thickened.

• Roast Potatoes

• Preheat oven to 400°F (200°C).

• Toss potatoes with oil, garlic powder, paprika, salt, and pepper.

• Roast 25–30 minutes, flipping halfway.

• Cook Veggies

• Toss carrots and broccoli with olive oil, salt, and pepper.

• Roast (or steam) for 15–20 minutes until tender.

• Make Rice

• Rinse rice and add to pot with broth/water and salt.

• Bring to boil, cover, reduce heat, and simmer 15 minutes. Fluff before serving.

• Assemble

• Serve chicken on a bed of rice with potatoes and veggies on the side.

• Drizzle creamy sauce over chicken, garnish with parsley.