Grilled Chicken with Creamy Pepper Sauce and Roasted Brussels over Rice
Juicy grilled chicken breast served with a rich, creamy peppercorn sauce, alongside roasted Brussels sprouts and fluffy rice. This meal delivers a perfect balance of creamy, savory, and roasted flavors — comforting yet light enough for everyday dinners.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Serves: 2
Ingredients
For the Chicken:
2 chicken breasts (boneless, skinless)
1 tbsp olive oil
1 tsp garlic powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper
1 tsp lemon juice or vinegar
For the Creamy Pepper Sauce:
1 garlic clove, minced
1 tsp crushed black pepper
½ cup chicken broth
½ cup cream
1 tsp Dijon mustard
Salt to taste
Optional: 1 tbsp grated Parmesan
For the Roasted Brussels Sprouts:
1½ cups Brussels sprouts, halved
1 tbsp olive oil
Salt and black pepper, to taste
Optional: ¼ tsp garlic powder or chili flakes
For the Rice:
1 cup basmati or jasmine rice
2 cups water or broth
Pinch of salt
Instructions
1. Prepare and Grill the Chicken:
In a bowl, mix olive oil, garlic powder, paprika, salt, pepper, and lemon juice.
Coat chicken breasts evenly and marinate for at least 15 minutes (or up to 2 hours for more flavor).
Heat a grill pan or skillet over medium heat. Cook chicken for 5–6 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C).
Set aside to rest while you prepare the sauce.
2. Roast the Brussels Sprouts:
Preheat oven to 425°F (220°C).
Toss halved Brussels sprouts with olive oil, salt, pepper, and garlic powder.
Spread on a tray and roast for 20–25 minutes, flipping halfway, until crispy and caramelized.
3. Cook the Rice:
Rinse the rice until water runs clear.
Bring water or broth to a boil, add rice and salt.
Cover and simmer on low for 12–15 minutes until fluffy.
Fluff with a fork and keep warm.
4. Make the Creamy Pepper Sauce:
In the same pan used for chicken, melt butter over medium heat.
Add minced garlic and crushed black pepper; saute for 30 seconds.
Stir in chicken broth and simmer for 1–2 minutes.
Add cream and Dijon mustard, stirring until smooth and slightly thickened (about 3–4 minutes).
Adjust salt and add Parmesan if desired for richness.
5. Assemble the Bowl:
Spoon rice onto plates.
Add sliced grilled chicken and roasted Brussels sprouts on the side.
Drizzle the creamy pepper sauce over the chicken (and a little on the rice if you like).
Notes & Tips
For extra color and flavor, roast some carrots or cherry tomatoes with the Brussels.
You can make the sauce lighter using Greek yogurt and a splash of milk instead of cream.
Substitute chicken with turkey breast or tofu for a leaner or vegetarian option.
Frequently Asked Questions
Q: Can I use frozen Brussels sprouts?
Yes — thaw, pat dry, and roast a few minutes longer until crispy.
Q: How can I make this dairy-free?
Use olive oil instead of butter and replace cream with unsweetened coconut milk or cashew cream.
Nutritional Information
Calories: ~520 kcal
Protein: 41 g
Fat: 22 g
Carbs: 38 g
Fiber: 5 g