🍗 Grilled Chicken with Creamy Herb Sauce, Rice & Green Beans 🌿🍚
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Calories per Serving: ~510 kcal
📝 Ingredients
For the Chicken:
🍗 2 large chicken breasts
🛢️ 1 tbsp olive oil
🧂 Salt & black pepper, to taste
🌿 ½ tsp paprika (optional, for color)
For the Creamy Herb Sauce:
🧈 1 tbsp butter
🧄 1 garlic clove, minced
🥛 200ml heavy cream
🧂 ½ tsp Dijon mustard (optional, for depth)
🌿 2 tbsp fresh parsley, finely chopped
🧂 Salt & pepper to taste
For the Rice:
🍚 200g long grain white rice (basmati or jasmine)
💧 400ml water
🧂 Pinch of salt
For the Green Beans:
🌱 200g fresh green beans, trimmed
🧂 Pinch of salt
🛢️ 1 tsp olive oil (optional, after steaming)
👩🍳 Instructions
Cook the rice: Rinse rice and cook in salted boiling water for 12–15 minutes until tender. Drain and keep warm.
Prepare chicken: Season chicken with olive oil, salt, pepper, and paprika. Grill or pan-sear over medium-high heat for 6–7 minutes per side, until cooked through (74°C / 165°F internal temp). Let rest, then slice.
Steam green beans: Cook beans in lightly salted boiling water or steam for 5–6 minutes until tender-crisp. Toss with olive oil if desired.
Make creamy herb sauce: In a small pan, melt butter. Add garlic and sauté 30 seconds. Stir in cream, Dijon mustard, salt, and pepper. Simmer 3–4 minutes until slightly thickened. Stir in parsley.
Assemble: Place rice and beans on each plate. Arrange sliced chicken on top, spoon over creamy herb sauce, and garnish with parsley.
💡 Tips & Variations
Swap parsley for tarragon or basil for a flavor twist.
Use Greek yogurt instead of cream for a lighter version.
Add lemon zest to the sauce for brightness.
Great for meal prep: store chicken, rice, beans, and sauce separately.