🍗 Grilled Chicken with Creamy Mustard Herb Sauce, Rice & Green Beans 🌿🍚
Prep time: 20 minutes
Cook time: 25 minutes
Servings: 4
Calories per serving: ~540 kcal
Ingredients 🛒
For the chicken:
4 boneless, skinless chicken breasts
1½ tbsp olive oil 🫒
1 tsp garlic powder
½ tsp paprika
Salt & black pepper
For the creamy mustard sauce:
1 tbsp butter 🧈
1 small shallot, finely chopped
1 tsp Dijon mustard
100 ml chicken stock
150 ml heavy cream 🥛
1 tbsp fresh parsley, finely chopped 🌿
1 tsp lemon juice
Salt & pepper to taste
For the sides:
200 g basmati rice 🍚
250 g green beans, trimmed 🥦
Salt for boiling
Optional: fresh parsley for garnish
Instructions 👩🍳
Cook the rice: Rinse rice, then cook according to package directions until fluffy. Keep warm.
Prepare chicken: Rub chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
Grill the chicken: Heat a grill pan over medium-high heat. Cook for 6–7 minutes per side until golden and fully cooked (internal temp 75°C / 165°F). Remove and let rest.
Make the sauce: In a small saucepan, melt butter and sauté shallot for 1–2 minutes. Add Dijon mustard and chicken stock, stir well. Pour in cream and simmer 3–4 minutes until slightly thickened. Add lemon juice and chopped parsley. Season with salt and pepper.
Steam green beans: Steam or blanch beans for 4–5 minutes until bright green and tender-crisp.
Assemble: Slice the chicken and arrange over rice. Spoon the creamy mustard sauce on top. Serve with green beans on the side and sprinkle with parsley.
Notes & Variations 💡
Replace green beans with asparagus or broccoli.
For extra flavor, add a teaspoon of honey to the mustard sauce.
Use light cream for a lower-calorie version.