Grilled Herb Chicken Bowl with Asparagus, Rice & Garlic Sauce
Ingredients
For the chicken:
2 chicken breasts
1 garlic clove, minced
1 tbsp chopped fresh parsley
1 tbsp olive oil
Salt & pepper, to taste
Juice of 1/2 lemon 1/2 tsp dried oregano
For the bowl:
1 cup basmati rice
1 1/2 cups baby potatoes Salt, pepper, fresh parsley (for garnish) 8–10 spears of asparagus
1/2 cup diced cucumber
1/2 cup cherry tomatoes, halved
1/4 red onion, chopped
Optional: a few kalamata olives Juice of 1/2 lemon 1 tsp olive oil
Creamy garlic dressing: 1 garlic clove, minced
1 tbsp butter 1 tbsp flour
3/4 cup milk Salt & pepper, to taste
Optional: 1 tbsp grated Parmesan
Instructions
Cook the rice according to package instructions, fluff, and set aside.
Boil baby potatoes in salted water for 12–15 minutes until fork-tender. Drain and lightly season with salt, pepper, and a drizzle of olive oil.
Steam or blanch the asparagus for 3–4 minutes until just tender and vibrant green.
Toss salad ingredients (cucumber, tomato, red onion, lemon juice, olive oil) in a bowl. Set aside.
Marinate the chicken with garlic, parsley, lemon juice, olive oil, oregano, salt, and pepper. Let sit for 10 minutes.
Grill or pan-sear the chicken on medium-high heat for 6–7 minutes per side until golden and cooked through. Slice before serving.
For the sauce: Melt butter, stir in flour to form a roux, then gradually add milk. Add garlic and season with salt & pepper. Simmer 3–4 minutes until thick. Add Parmesan if desired.
Assemble the bowl: Arrange rice, potatoes, asparagus, salad, and sliced chicken in a large bowl. Drizzle sauce over the asparagus and chicken. Sprinkle with fresh parsley.