Grilled Chicken with Creamy Garlic Herb Sauce, Rice & Green Beans

Instructions

step 1 Preheat a grill or grill pan over medium-high heat.
step 2 Rub chicken breasts with olive oil, then season with garlic powder, paprika, salt, and pepper.
step 3 Grill the chicken for 5-6 minutes per side, or until fully cooked and nicely charred. Remove and let rest.
step 4 Meanwhile, 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 garlic and cook for 1 minute until fragrant.
step 6 Stir in the flour and cook for another minute, then slowly whisk in chicken broth.
step 7 Add the heavy cream and Dijon mustard, then simmer until the sauce thickens, about 3-4 minutes.
step 8 Stir in chopped parsley and thyme, and season with salt and pepper to taste.
step 9 Slice the grilled chicken and serve over cooked rice with green beans on the side. Spoon the garlic herb sauce generously over the chicken and rice.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator 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. Rice can be reheated in the microwave with a damp paper towel to retain moisture. Green beans are best reheated in a hot skillet or quickly steamed.