Description
A flavorful and satisfying meal featuring juicy grilled chicken breasts, a rich garlic cream sauce, fluffy rice, and perfectly roasted vegetables.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 3 tablespoons olive oil, divided
- Salt and black pepper to taste
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss broccoli, bell peppers, and red onion with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly charred.
- Cook rice according to package instructions. Keep warm.
- Season chicken breasts with salt, pepper, and thyme. Heat remaining 1 tablespoon olive oil in a grill pan or skillet over medium-high heat. Grill chicken for 6-7 minutes per side until cooked through (internal temperature 165°F). Set aside to rest.
- In the same pan, reduce heat to medium. Add minced garlic and sauté for 1 minute until fragrant. Pour in chicken broth and heavy cream, stirring to combine. Simmer for 5 minutes until slightly thickened. Stir in Parmesan cheese until melted.
- Slice the grilled chicken. Serve over rice with roasted veggies on the side. Drizzle with garlic cream sauce and garnish with fresh parsley.
Notes
You can customize the seasonings to taste.