Grilled Chicken with Cheddar Cheese Sauce, Rice & Broccoli
Juicy grilled chicken breast served over fluffy rice, topped with a smooth and velvety cheddar cheese sauce, and paired with lightly steamed broccoli. It’s a wholesome, protein-rich meal with creamy and savory flavors balanced by tender veggies.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 2
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 garlic clove, minced
½ tsp paprika
½ tsp salt
¼ tsp black pepper
½ tsp dried thyme or oregano
1 tsp lemon juice
For the Cheddar Cheese Sauce:
1 tbsp olive oil
1 tbsp all-purpose flour
1 cup milk
¾ cup shredded sharp cheddar cheese
1 tbsp cream cheese
Salt and black pepper, to taste
Pinch of nutmeg or mustard powder
For the Rice:
1 cup basmati or jasmine rice
2 cups water or low-sodium chicken broth
½ tsp salt
1 tsp olive oil
For the Broccoli:
1½ cups broccoli florets
Salt, to taste
Optional: drizzle of olive oil or a squeeze of lemon
Instructions
Step 1: Cook the Rice
Rinse rice under cold water until the water runs clear.
In a pot, bring 2 cups water/broth and ½ tsp salt to a boil.
Add rice, reduce heat to low, cover, and simmer for 12–15 minutes until tender.
Fluff with a fork and set aside.
Step 2:Prepare the Chicken
Rub chicken with olive oil, garlic, paprika, thyme, salt, pepper, and lemon juice.
Heat a grill pan or skillet over medium heat.
Grill chicken for 5–6 minutes per side, or until golden and cooked through (internal temp: 75°C / 165°F).
Let rest for 5 minutes, then slice.
Step 3: Steam the Broccoli
Steam or boil broccoli for 3–4 minutes, just until bright green and tender-crisp.
Season with a pinch of salt and a drizzle of olive oil or lemon.
Step 4: Make the Cheddar Cheese Sauce
In a saucepan, melt butter over medium heat.
Whisk in flour and cook for 30 seconds to make a light roux.
Gradually whisk in milk, stirring until smooth and slightly thickened (about 2–3 minutes).
Lower heat, add cheddar cheese and cream cheese, stirring until melted and creamy.
Season with salt, pepper, and an optional pinch of nutmeg or mustard powder.
Step 5: Assemble
Spoon rice onto a plate or bowl.
Add sliced grilled chicken on top.
Pour warm cheddar sauce over the chicken.
Serve with steamed broccoli on the side.
Notes & Tips
For a healthier twist, use brown rice or quinoa.
Add a sprinkle of fresh parsley or chives before serving for color.
You can swap chicken with grilled salmon or tofu for variation.
If you like extra creamy texture, mix a bit of the cheese sauce into the rice before serving.
Frequently Asked Questions
Q: Can I use pre-cooked chicken?
Yes! Just heat it on the pan for a few minutes before adding the sauce.
Q: What cheese works best if I don’t have cheddar?
Try Gruyere, Colby Jack, or Monterey Jack for a milder flavor.
Q: Can I make the sauce ahead of time?
Yes. Store it in the fridge for up to 3 days and reheat gently over low heat with a splash of milk.
Nutritional Information
Calories: ~580 kcal
Protein: 46g
Carbohydrates: 42g
Fat: 22g
Fiber: 4g
Calcium: 25% DV