step 1 Preheat oven to 400°F (200°C). Toss diced potatoes with olive oil, garlic powder, salt, and pepper. Roast for 25-30 minutes until golden and crispy.
step 2 Season chicken breasts with olive oil, salt, black pepper, and garlic powder.
step 3 Grill the chicken over medium-high heat for 6-7 minutes per side, or until fully cooked and nicely charred. Set aside to rest before slicing.
step 4 In a skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
step 5 Pour in chicken broth and lemon juice. Simmer for 2-3 minutes.
step 6 Stir in heavy cream and lemon zest. Simmer until sauce thickens slightly.
step 7 Add chopped parsley, salt, and pepper to taste.
step 8 Serve grilled chicken slices topped with the creamy lemon herb sauce.
step 9 Plate with cooked white rice, roasted garlic potatoes, and steamed broccoli.
step 10 Garnish with extra parsley and lemon wedges if desired.
Storage and Reheating Tips:
Store leftovers in separate airtight containers in the fridge for up to 4 days. Reheat chicken and sauce gently on the stovetop or microwave. Reheat rice and potatoes in the microwave until hot. Add a splash of water or broth to keep rice moist when reheating.
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