Grilled Chicken with Creamy Herb Sauce, Wild Rice & Roasted Veggies

Instructions:
step 1: Preheat grill or grill pan to medium-high heat.
step 2: Toss chicken chunks with olive oil, garlic powder, onion powder, salt, and pepper.
step 3: Grill chicken for 4–5 minutes per side until fully cooked and nicely charred. Set aside.
step 4: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
step 5: Slowly whisk in heavy cream and Dijon mustard. Stir in thyme, parsley, salt, and pepper. Simmer until thickened. Set aside.
step 6: Rinse wild rice and combine with water or broth in a saucepan. Bring to a boil, then reduce to a simmer. Cover and cook for 40–45 minutes or until tender.
step 7: Preheat oven to 425°F (220°C). Toss bell peppers, zucchini, and asparagus with olive oil, salt, and pepper on a baking sheet.
step 8: Roast vegetables for 15–20 minutes until tender and slightly caramelized.
step 9: Plate grilled chicken, spoon creamy herb sauce on top, and serve with wild rice and roasted vegetables.

Storage and Reheating Tips:
Store chicken, sauce, rice, and vegetables in separate airtight containers in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. Add a splash of cream or broth to the sauce if it thickens too much.