Grilled Chicken with Herb Cream Sauce, Steamed Veggies & Rice

Instructions

step 1 Preheat grill or grill pan over medium-high heat.
step 2 Rub chicken breasts with olive oil, garlic powder, salt, and pepper.
step 3 Grill chicken for 6-7 minutes per side or until cooked through and nicely charred.
step 4 While the chicken grills, cook rice by combining rice, water, and salt in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
step 5 Steam broccoli and green beans for 4-5 minutes until tender-crisp. Set aside.
step 6 In a small saucepan over medium heat, melt butter and add minced garlic. Cook for 1 minute.
step 7 Add heavy cream, Dijon mustard, lemon juice, parsley, and thyme. Stir and simmer for 3-4 minutes until slightly thickened.
step 8 Slice grilled chicken and drizzle with herb cream sauce.
step 9 Plate with a serving of rice and steamed vegetables. Garnish with additional chopped parsley.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions on medium power for 1-2 minutes, or until warmed through. For best results, reheat the sauce separately and drizzle over the reheated chicken to preserve its creamy texture.