Epic Grilled Lemon-Herb Chicken with Asparagus & Rice 🍋🌿🍗
Prep Time: 10 mins
Cook Time: 25 mins
Servings: 2
Calories per serving: ~540 kcal
🛒 Ingredients:
For the Chicken:
2 chicken breasts 🍗
1 tbsp olive oil 🫒
Salt & black pepper 🧂
1/2 tsp paprika 🌶️
Juice of 1/2 lemon 🍋
For the Lemon-Herb Cream Sauce:
1 tbsp butter 🧈
2 garlic cloves, minced 🧄
120ml heavy cream 🥛
1 tbsp Dijon mustard 🌿
1 tbsp lemon juice 🍋
1 tbsp parsley, chopped 🌿
Salt & pepper to taste 🧂
For the Rice & Asparagus:
150g basmati rice 🍚
Water & salt for cooking 💧🧂
200g asparagus, trimmed 🌱
1 tbsp olive oil 🫒
Lemon slices for garnish 🍋
👩🍳 Instructions:
Cook rice according to package directions. Meanwhile, season chicken with olive oil, salt, pepper, paprika, and lemon juice. Grill or pan-sear for 6–7 minutes per side until golden and cooked through. Toss asparagus with olive oil, salt, and pepper, then roast in the oven at 200°C (400°F) for 12–15 minutes until tender. For the sauce, melt butter in a small pan, sauté garlic, then stir in cream, Dijon, lemon juice, parsley, salt, and pepper. Simmer until creamy. Slice chicken, serve over rice with asparagus, and drizzle with lemon-herb cream sauce. Garnish with lemon slices.
💡 Notes & Variations:
Replace asparagus with green beans or broccoli.
Add a touch of grated Parmesan to the sauce for extra richness.
Swap cream for Greek yogurt for a lighter version.