Grilled Chicken with Herbed Cream Sauce, Rice, and Colorful Veggies
Tender, juicy grilled chicken is paired with a rich herbed cream sauce, fluffy rice, and a mix of colorful vegetables for a vibrant, balanced dish. The sauce brings a smooth, aromatic finish — made with garlic, herbs, and a touch of lemon — while the veggies add a burst of freshness and color.
Prep time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Servings: 2–3
Ingredients
For the Grilled Chicken:
2 chicken breasts (or 3 boneless thighs)
1 tbsp olive oil
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
½ tsp paprika
½ tsp dried thyme or oregano
1 tbsp lemon juice
For the Herbed Cream Sauce:
1 tbsp olive oil
2 cloves garlic, minced
½ cup chicken broth
½ cup light cream (or milk + 1 tsp flour)
2 tbsp cream cheese
1 tsp dried or fresh herbs
Salt and pepper to taste
1 tsp lemon zest
For the Rice:
1 cup basmati or jasmine rice
2 cups water or chicken broth
1 tbsp olive oil
Pinch of salt
For the Colorful Veggies:
1 tbsp olive oil
1 small carrot, sliced thin
½ red bell pepper, sliced
½ yellow bell pepper, sliced
½ zucchini, sliced
Salt and pepper to taste
Instructions
Step 1: Cook the Rice
1. In a pot, bring water or broth to a boil.
2. Add rice, olive oil, and salt.
3. Reduce heat, cover, and simmer for 12–15 minutes until fluffy.
4. Fluff with a fork and keep warm.
Step 2: Grill the Chicken
1. In a bowl, mix olive oil, garlic, salt, pepper, paprika, thyme, and lemon juice.
2. Coat chicken in the marinade and let it rest for 10–15 minutes.
3. Heat a grill pan or skillet over medium heat and cook chicken for 5–6 minutes per side, until golden brown and fully cooked.
4. Remove and set aside; cover lightly to keep warm.
Step 3: Prepare the Herbed Cream Sauce
1. In the same pan, melt butter and sauté garlic until fragrant (about 30 seconds).
2. Add chicken broth and stir, scraping up any brown bits.
3. Pour in cream (or milk + flour) and stir until smooth.
4. Add herbs, salt, pepper, and lemon zest.
5. Simmer for 2–3 minutes until thickened.
6. Stir in cream cheese if using, for a richer texture.
7. Return the chicken to the pan and spoon sauce over it.
Step 4: Saute the Veggies
1. Heat olive oil in a skillet.
2. Add carrots first, cook for 2 minutes, then add bell peppers and zucchini.
3. Saute for 4–5 minutes until tender but still crisp.
4. Season with salt and pepper.
Step 5: Assemble
Place a serving of rice on each plate.
Top with grilled chicken and spoon over the herbed cream sauce.
Add colorful veggies on the side.
Garnish with fresh parsley or basil.
Notes & Tips
Add spinach or cherry tomatoes to the sauce for extra color.
To make it lighter, use Greek yogurt instead of cream.
Marinate chicken longer (up to 2 hours) for deeper flavor.
A squeeze of lemon before serving brightens the dish beautifully.
Frequently Asked Questions
Q: Can I use leftover chicken?
Yes — just warm it gently in the sauce before serving.
Q: Can I replace the rice?
Absolutely — serve with quinoa, couscous, or mashed potatoes for variety.
Q: Can I make the sauce dairy-free?
Yes, use coconut milk or oat cream and skip the cheese.
Nutritional Information
Calories ~520 kcal
Protein 40g
Carbohydrates 42g
Fat 18g
Fiber 3g
Sodium 580mg