Grilled Chicken with Creamy Herb Sauce, Rice & Green Beans

Description:

This dish is a balanced and satisfying plate featuring juicy grilled chicken breasts, drizzled with a luscious creamy herb sauce, served alongside fluffy seasoned rice and tender green beans. It’s a wholesome and flavorful meal that’s perfect for weeknights or entertaining.

Ingredients for Grilled Chicken with Creamy Herb Sauce, Rice & Green Beans

• 4 boneless, skinless chicken breasts

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• Salt and pepper to taste

For the Creamy Herb Sauce:

• 1 tbsp butter

• 2 cloves garlic, minced

• 1 cup heavy cream (or half and half for a lighter version)

• 1 tsp Dijon mustard

• 1 tsp lemon juice

• 1 tbsp fresh parsley, chopped

• 1 tbsp fresh dill, chopped (or 1 tsp dried)

• Salt and pepper to taste

For the Rice:

• 1 cup basmati or jasmine rice

• 2 cups water or chicken broth

• 1 tbsp butter

• Salt to taste

For the Green Beans:

• 2 cups fresh green beans, trimmed

• 1 tbsp olive oil or butter

• Salt and pepper to taste

• 1 clove garlic, minced (optional)

Instructions:

1. Grill the Chicken:

1. Preheat grill or grill pan over medium-high heat.

2. Rub chicken breasts with olive oil and season with garlic powder, onion powder, paprika, salt, and pepper.

3. Grill for 5–6 minutes per side or until internal temperature reaches 165°F (75°C).

4. Remove from heat and let rest for 5 minutes.

2. Make the Creamy Herb Sauce:

1. In a skillet, melt butter over medium heat.

2. Sauté minced garlic until fragrant.

3. Add cream, Dijon mustard, lemon juice, salt, and pepper.

4. Simmer gently for 5–7 minutes until slightly thickened.

5. Stir in chopped herbs and remove from heat.

3. Prepare the Rice:

1. Rinse rice under cold water.

2. In a pot, bring 2 cups water or broth to a boil. Add rice, butter, and salt.

3. Reduce heat, cover, and simmer for 15–18 minutes until rice is tender.

4. Fluff with a fork before serving.

4. Cook the Green Beans:

1. Steam or boil green beans for 3–5 minutes until just tender.

2. Sauté briefly in olive oil or butter with garlic, salt, and pepper for extra flavor.

5. Assemble:

Plate grilled chicken with a generous spoonful of herb sauce. Add a side of rice and green beans.

Notes:

• Use chicken thighs instead of breasts for extra juiciness.

• Sauce can be made ahead and gently reheated.

• For a healthier twist, use Greek yogurt instead of cream.

Tips:

• Let chicken rest after grilling for juicier meat.

• Don’t overcook green beans; they should stay crisp-tender.

• Fresh herbs provide the best flavor, but dried can work in a pinch.

Servings:

Serves 4 people

Nutritional Info (Approx. per serving):

• Calories: 540

• Protein: 36g

• Carbohydrates: 40g

• Fat: 28g

• Fiber: 4g

• Sugar: 3g

• Sodium: 520mg

Benefits:

• Balanced Meal: Protein, fiber, and complex carbs.

• Family-Friendly: Loved by adults and kids alike.

• Customizable: Swap rice for quinoa or green beans for broccoli.

Q&A:

Q: Can I make the sauce dairy-free?
A: Yes! Use coconut cream or a dairy-free alternative.

Q: Can I use dried herbs?
A: Absolutely. Use 1 tsp dried for every 1 tbsp fresh.

Q: What other sides pair well with this?
A: Mashed potatoes, roasted veggies, or a garden salad are great options.

Q: Can I meal prep this dish?
A: Yes, it stores well in the fridge for up to 3 days.