Ingredients
- Boneless, skinless chicken breasts: 1.5 pounds
- Broccoli florets: 2 heads
- Olive oil: 3 tablespoons
- Garlic cloves: 4 cloves, minced
- Heavy cream: 1/2 cup
- Parmesan cheese: 1/4 cup, grated
- Cooked rice: 2 cups
- Salt and pepper: to taste
Instructions
- Step 1: Preheat your grill to medium-high heat. While the grill heats, toss the chicken breasts with 1 tablespoon of olive oil, salt, and pepper.
- Step 2: Grill the chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes, then slice it into strips.
- Step 3: Steam or roast the broccoli florets until tender-crisp. Alternatively, you can grill them alongside the chicken, tossing them with 1 tablespoon of olive oil, salt, and pepper first.
- Step 4: While the chicken and broccoli are cooking, prepare the creamy garlic sauce. Heat the remaining 1 tablespoon of olive oil in a small saucepan over medium heat. Add the minced garlic and cook for 1 minute, or until fragrant.
- Step 5: Stir in the heavy cream and Parmesan cheese. Simmer for 2-3 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.
- Step 6: Assemble the bowls by dividing the cooked rice among bowls. Top with the grilled chicken, broccoli, and creamy garlic sauce. Serve immediately.
Notes
- Store leftover chicken and broccoli separately from the sauce to prevent sogginess.
- Reheat the chicken and broccoli in a skillet with a touch of oil to retain their grilled flavor and texture.
- Garnish each bowl with a sprinkle of red pepper flakes for a touch of heat to complement the creamy sauce.
- For a richer garlic flavor, lightly mash the minced garlic with salt before cooking it in the olive oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American