Ultimate grilled chicken with creamy herb sauce rice and veggies

Ultimate Grilled Chicken with Creamy Herb Sauce, Rice & Veggies

This dish features juicy, perfectly grilled chicken served with fluffy rice and vibrant sautéed vegetables, all tied together by a silky, herby cream sauce. The sauce combines garlic, fresh herbs, and a touch of lemon for a light Mediterranean flair — making it rich yet refreshing.

⏱️ Time

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Ingredients

For the Grilled Chicken

2 boneless, skinless chicken breasts

1 tbsp olive oil

1 tsp garlic powder

½ tsp paprika

½ tsp dried oregano

Salt & black pepper, to taste

Juice of ½ lemon

For the Creamy Herb Sauce

1 tbsp olive oil or butter

2 cloves garlic, minced

½ cup light cream (or milk + 1 tsp flour for lighter option)

2 tbsp Greek yogurt (optional for tanginess)

2 tbsp chopped fresh herbs — parsley, dill, or basil

1 tbsp lemon juice

Salt & black pepper, to taste

For the Rice

1 cup basmati or jasmine rice

2 cups chicken broth (or water)

1 tbsp  olive oil

Pinch of salt

For the Veggies

1 cup broccoli florets

½ cup sliced bell peppers

½ cup carrots, thinly sliced

1 tbsp olive oil

Salt and pepper to taste

‍ Instructions

1. Marinate and Grill the Chicken

1. Mix olive oil, garlic powder, paprika, oregano, salt, pepper, and lemon juice.

2. Coat the chicken evenly and marinate for 15–20 minutes.

3. Grill (or pan-sear) over medium-high heat for 5–6 minutes per side until golden and cooked through.

4. Let rest for 5 minutes before slicing.

2. Cook the Rice

1. In a pot, heat olive oil.

2. Add rinsed rice and toast lightly for 1 minute.

3. Pour in broth, bring to a boil, reduce heat, and simmer 12–15 minutes, covered, until fluffy.

4. Fluff with a fork before serving.

3. Prepare the Creamy Herb Sauce

1. In a small pan, heat olive oil or butter.

2. Add minced garlic and sauté for 30 seconds until fragrant.

3. Stir in cream and bring to a gentle simmer.

4. Add herbs, lemon juice, salt, and pepper.

5. Stir in Greek yogurt if desired for a thicker, tangier finish.

6. Simmer 1–2 minutes until slightly thickened.

4. Cook the Veggies

1. Heat olive oil in a skillet over medium heat.

2. Add carrots, peppers, and broccoli.

3. Sauté for 5–6 minutes, until tender but crisp.

4. Season with salt and pepper.

5. Assemble the Bowl/Plate

1. Spoon a bed of fluffy rice.

2. Arrange grilled chicken slices on top.

3. Add the sautéed vegetables on the side.

4. Drizzle generously with creamy herb sauce.

5. Garnish with chopped herbs or a lemon wedge.

Notes & Tips

You can swap cream with coconut milk for a dairy-free version.

Add a sprinkle of Parmesan cheese for extra depth.

Make it spicy by adding a pinch of chili flakes to the sauce.

Leftover sauce tastes amazing over pasta or roasted potatoes.

️ Nutrition information

Calories: ~580 kcal

Protein: 40 g

Carbohydrates: 48 g

Fat: 22 g

Fiber: 6 g

Leave a Comment