Grilled Chicken with Creamy Herb Sauce, Sautéed Veggies & Rice
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2
Calories per Serving: ~680 kcal
Ingredients
For the Chicken
2boneless chicken breasts, sliced
1 tbsp olive oi
Salt & pepper
½ tsp paprika
½ tsp dried herbs (e.g. thyme or parsley)
For the Creamy Herb Sauce:
1 tbsp
1 garlic clove, minced
100 ml cooking cream or heavy cream
1 tsp Dijon mustard (optional)
2 tbsp fresh parsley, finely chopped
Salt & black pepper to taste
For the Sautéed Veggies:
1–2 medium potatoes, thinly sliced
½ onion, sliced
½ red bell pepper, sliced
½ green bell pepper, sliced
1 tbsp olive oil
Salt, pepper & paprika
For the Rice:
150–160g cooked white rice (basmati or long-grain)
Fresh parsley for garnish (optional)
Instructions
Cook the rice: Prepare rice according to package instructions. Keep warm.
Sauté the veggies: Boil the potato slices for 5 minutes. Drain, then sauté with onion and bell peppers in a skillet with oil for 8–10 minutes, or until golden and tender. Season with salt, pepper, and paprika. Set aside.
Cook the chicken: Season chicken with salt, pepper, paprika, and herbs. Sear in a skillet over medium heat with olive oil for 6–8 minutes, until golden and cooked through. Remove and set aside.
Make the herb sauce: In the same pan, melt butter. Add garlic and cook for 30 seconds. Stir in cream and Dijon mustard (if using). Simmer for 2–3 minutes, add chopped parsley, and season with salt and pepper.
Assemble the plate: Serve the chicken with rice, spoon the herb sauce generously over the top, and add the sautéed vegetables on the side. Garnish with extra parsley.
Tips & Variations
Swap cream for coconut milk for a dairy-free twist.
Add chili flakes or a touch of hot sauce for a spicy kick.
Use sweet potatoes or zucchini instead of white potatoes.
Great for meal prep — store rice, chicken, sauce, and veggies separately.