Instructions
step 1 Preheat a grill or grill pan over medium-high heat.
step 2 Rub the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
step 3 Grill the chicken for 5-6 minutes per side, or until fully cooked. Remove and let rest.
step 4 Steam or boil green beans in salted water for 4-5 minutes until tender-crisp. Drain and set aside.
step 5 In a saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
step 6 Whisk in flour and cook for another minute, then slowly add chicken broth while whisking.
step 7 Stir in heavy cream and Dijon mustard, and simmer until the sauce thickens, about 3-4 minutes.
step 8 Add chopped parsley and chives or thyme, season with salt and pepper to taste.
step 9 Slice the grilled chicken and serve over rice with green beans. Spoon garlic herb sauce over the chicken and rice.
Storage and Reheating Tips
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat the chicken and sauce gently in a skillet over low heat, adding a splash of broth or cream if needed. Reheat rice and green beans in the microwave or on the stovetop until warm.
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