Grilled Chicken with Creamy Sauce, Zucchini-Pepper Medley & Rice
Tender grilled chicken served over fluffy rice with a colorful sauté of zucchini and bell peppers, all topped with a luscious garlic-herb cream sauce. It’s a satisfying, Mediterranean-style comfort meal — creamy, light, and full of freshness!
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Serves: 2–3
Ingredients
For the Chicken
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp lemon juice
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp paprika or Italian seasoning
For the Creamy Sauce
1 tbsp olive oil
2 cloves garlic, minced
½ cup heavy cream (or ½ cup milk + 1 tbsp cream cheese for lighter version)
2 tbsp grated Parmesan cheese
½ tsp dried basil or Italian herbs
Salt & pepper, to taste
1–2 tbsp pasta water or chicken broth, if needed for thinning
For the Zucchini-Pepper Medley
1 tbsp olive oil
1 small zucchini, sliced into half-moons
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ small onion, sliced
Salt & pepper, to taste
½ tsp dried oregano or thyme
For the Rice
1 cup basmati or jasmine rice
2 cups water or chicken broth
1 tsp olive oil or butter
Pinch of salt
Instructions
1. Cook the Rice
In a small pot, bring water (or broth) to a boil.
Add rice, salt, and olive oil.
Cover and simmer on low for 15–18 minutes, until fluffy.
Fluff with a fork and set aside.
2. Grill the Chicken
Rub chicken with olive oil, lemon juice, and seasonings.
Heat a grill pan or skillet over medium-high heat.
Cook chicken for 4–5 minutes per side until golden and cooked through (internal temp 75°C / 165°F).
Let rest for 5 minutes, then slice.
3. Make the Zucchini-Pepper Medley
Heat olive oil in a skillet over medium heat.
Add onion, bell peppers, and zucchini.
Season with salt, pepper, and oregano.
Saute for 5–7 minutes until tender-crisp. Remove and keep warm.
4. Prepare the Creamy Sauce
In the same pan, melt butter and saute garlic for 30 seconds.
Stir in cream, Parmesan, and herbs.
Simmer for 2–3 minutes until slightly thickened.
Add a splash of broth or pasta water if too thick.
Season with salt and pepper.
5. Assemble the Dish
Spoon rice onto plates.
Top with zucchini-pepper medley.
Add sliced grilled chicken on top.
Drizzle creamy sauce generously over everything.
Garnish with parsley or a squeeze of lemon.
Notes & Tips
Use Greek yogurt instead of cream for a lighter, tangier sauce.
Add mushrooms or spinach for extra veggies.
Marinate chicken for 30 minutes before grilling for deeper flavor.
For a Mediterranean touch, sprinkle crumbled feta or toasted pine nuts on top.
Nutritional Information
Calories: 560 kcal
Protein: 38 g
Carbs: 45 g
Fat: 20 g