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