Ingredients
Scale
- 4 boneless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the creamy sauce: 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tablespoon fresh herbs (like thyme and rosemary)
- For the herby potatoes: 1 lb potatoes, diced
- 1 tablespoon butter
- Fresh herbs for seasoning
- For the veggie medley: 2 cups mixed vegetables (broccoli, carrots, bell peppers)
Instructions
- Preheat the grill to medium-high heat.
- Season the chicken breasts with salt, pepper, and olive oil.
- Grill the chicken for 6-7 minutes per side until fully cooked.
- In a saucepan, heat the heavy cream and garlic over medium heat.
- Stir in the fresh herbs and simmer the sauce for 5 minutes.
- Boil the diced potatoes until tender, then toss with butter and herbs.
- Steam the mixed vegetables until crisp-tender.
- Serve the grilled chicken topped with creamy sauce, alongside herby potatoes and veggie medley.
Notes
Ensure chicken is grilled to an internal temperature of 165°F. Adjust herbs based on preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 25g
- Protein: 35g