Grilled Chicken in Creamy Herb Sauce with Rice, Sweet Potatoes & Vegg

Ingredients

Chicken & Seasoning

• 2 chicken breasts
• 1 tbsp olive oil
• Salt & black pepper, to taste
• ½ tsp paprika
• ½ tsp garlic powder

Creamy Herb Sauce

• 1 tbsp butter
• 1 garlic clove, minced
• 1 small shallot or 2 tbsp red onion, finely diced
• 100 ml heavy cream or half-and-half (or coconut milk for dairy-free)
• 1 tbsp tomato paste or ½ tsp sweet paprika paste
• 2 tbsp finely chopped parsley or baby spinach
• Salt & black pepper, to taste

Rice

• 1 cup jasmine or basmati rice
• 2 cups water
• 1 tsp butter or oil (optional)
• Pinch of salt

Roasted Sweet Potatoes

• 1 large sweet potato, cut into wedges
• 1 tbsp olive oil
• ½ tsp smoked paprika
• Salt & pepper

Sautéed Vegetables

• 1 small zucchini, sliced
• ½ red bell pepper, sliced
• 1 tsp olive oil
• Salt, pepper, and a pinch of dried thyme or oregano

Directions

1. Cook the rice

1. Rinse rice under cold water until water runs clear.
2. Combine rice, 2 cups water and a pinch of salt in a pot. Bring to a boil, reduce to low, cover and simmer 15 minutes.
3. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and stir in butter if using.

2. Roast the sweet potatoes

1. Preheat oven to 200°C (390°F).
2. Toss sweet potato wedges with olive oil, smoked paprika, salt and pepper.
3. Spread on a baking sheet and roast 25–30 minutes, flipping halfway, until golden and tender.

3. Grill the chicken

1. Rub chicken with olive oil, garlic powder, paprika, salt and pepper.
2. Heat a grill pan or skillet over medium-high. Grill chicken 6–8 minutes per side (depending on thickness) until internal temp reaches 74°C/165°F and juices run clear.
3. Transfer to a cutting board and rest 5 minutes, then slice.

4. Sauté the veggies

1. In a skillet, heat 1 tsp olive oil over medium. Add zucchini and bell pepper.
2. Cook 5–6 minutes until lightly browned and tender. Season with salt, pepper and herbs. Set aside.

5. Make the creamy herb sauce

1. In the same skillet, melt butter over medium heat. Sauté shallot and garlic 1–2 minutes until fragrant.
2. Stir in tomato paste (or paprika paste) and cook 30 seconds.
3. Pour in cream and simmer 2–3 minutes until slightly thickened.
4. Stir in chopped parsley (or spinach), and season with salt & pepper. Remove from heat.

6. Plate & serve

1. Spoon rice on each plate or bowl. Arrange roasted sweet potato wedges and sautéed veggies beside the rice.
2. Place sliced grilled chicken on top and generously spoon creamy herb sauce over the chicken.
3. Garnish with extra parsley and a lemon wedge if desired. Serve hot.