Grilled Chicken with Creamy Herb Sauce, Rice & Green Peas

Ingredients

For the Grilled Chicken

• 2 chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp salt
• 1 tsp lemon juice (optional)

For the Creamy Herb Sauce

• 1 cup heavy cream
• 1 tbsp butter
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• ¼ cup grated Parmesan cheese
• 1 tbsp chopped parsley (or mixed herbs)
• Salt & pepper to taste

For the Sides

• 1 cup cooked white rice
• 1 cup green peas (fresh or frozen)
• 1 tsp parsley for garnish

⭐ 

Instructions

1. Grill the Chicken

1. Season the chicken with olive oil, garlic powder, paprika, salt, pepper, and lemon juice.
2. Heat a grill pan or outdoor grill over medium heat.
3. Grill the chicken 5–6 minutes per side, or until golden and fully cooked.
4. Slice and set aside.

2. Make the Creamy Herb Sauce

1. In a small pan, melt the butter and sauté the garlic for 30 seconds.
2. Add the heavy cream and Dijon mustard.
3. Stir in Parmesan cheese and cook until the sauce thickens slightly.
4. Add chopped herbs, salt, and pepper.
5. Simmer 2 minutes, then remove from heat.

3. Prepare the Rice & Peas

1. Cook the rice until fluffy.
2. Steam or boil the peas for 3–4 minutes.

4. Assemble the Dish

1. Place rice and peas on a plate.
2. Add the sliced grilled chicken.
3. Pour the creamy herb sauce generously over the top.
4. Garnish with parsley and serve warm.