Grilled Chicken with Cheddar Cheese Sauce, Rice & Broccoli
Juicy grilled chicken served over fluffy rice, paired with perfectly steamed broccoli, all topped with a silky, restaurant-style cheddar cheese sauce. A comfort-meets-healthy bowl you’ll want again and again.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
For the Grilled Chicken
450g chicken breast
1 tbsp olive oil
1 tsp garlic powder
½ tsp paprika
½ tsp black pepper
¾ tsp salt
1 tsp lemon juice
For the Cheddar Cheese Sauce
2 tbsp olive oil
2 tbsp all-purpose flour
1½ cups milk
1 cup shredded cheddar cheese
¼ tsp garlic powder
¼ tsp paprika
Salt & pepper to taste
For the Rice & Broccoli
2 cups cooked rice (white, brown, or jasmine)
1½ cups broccoli florets
Salt for steaming
Instructions
1. Grill the Chicken
Pat chicken dry and rub with olive oil.
Season with garlic powder, paprika, salt, and pepper.
Grill on a grill pan or outdoor grill:
5–6 minutes per side (until fully cooked).
Let rest for 5 minutes, then slice.
Alternate: Pan-sear in a little oil 4–5 minutes per side.
2. Steam the Broccoli
Bring a small pot of water to boil.
Add broccoli and steam for 3–4 minutes, until bright green and tender-crisp.
Drain and lightly season with salt.
3. Make the Cheddar Cheese Sauce
Melt butter in a saucepan over medium heat.
Whisk in flour to form a smooth paste (roux). Cook 1 minute.
Slowly pour in warm milk while whisking.
Cook 3–4 minutes until it thickens.
Turn heat to low and stir in shredded cheddar cheese.
Add garlic powder, paprika, salt, and pepper.
Simmer until smooth and creamy (don’t boil — prevents cheese from separating).
4. Assemble the Bowl
Place rice in the bowl.
Add steamed broccoli on one side.
Add sliced grilled chicken.
Pour warm cheddar cheese sauce over the chicken and rice.
Garnish with parsley, chili flakes, or extra cheese (optional).
Notes
Warm milk helps the cheese sauce stay smooth.
For stronger flavor, use sharp cheddar.
Add a splash of hot sauce to the cheese sauce if you like slight heat.
Chicken thighs can be used for juicier meat.
For extra veggies: add carrots, peas, mushrooms, or corn.
Tips
Don’t overcook chicken; remove once internal temp hits 75°C.
If cheese sauce gets too thick, whisk in 2–3 tbsp milk.
For creamier sauce, add 1 tbsp cream cheese.
Frequently Asked Questions
Q: Can I make this healthier?
Yes — use light cheddar and less butter; serve with brown rice.
Q: Can I meal-prep this?
Absolutely! Keep cheese sauce separate and reheat gently.
Q: Can I use other cheeses?
Yes — mozzarella, Monterey Jack, or a cheddar–Gruyere combo works great.
Nutritional Information
Calories: 480–520
Protein: 38g
Carbs: 40g
Fat: 20g
Fiber: 3g