Ingredients:

For the Chicken:

2 chicken breasts, boneless and skinless

2 garlic cloves, minced

1 tbsp olive oil

Salt, pepper, and 1 tsp dried herbs (e.g., parsley or thyme)

1 tbsp butter

For the Creamy Garlic Sauce:

1 garlic clove, minced

1 tbsp butter

¾ cup heavy cream

2 tbsp grated Parmesan cheese

1 tbsp fresh parsley, chopped

Salt and pepper to taste

For the Sides:

1 cup jasmine or basmati rice

2 cups water

Salt and 1 tbsp butter for rice

2 medium yellow potatoes, cubed

1 cup mushrooms, sliced (white or cremini)

Salt, pepper, and 1 tbsp olive oil

Instructions:

Cook the Rice:

Bring water to a boil, add salt and rice, and cook until tender (about 12–15 minutes). Add butter, fluff with a fork, and set aside.

Roast the Potatoes:

Toss potato cubes with olive oil, salt, and pepper. Roast in a preheated oven at 200°C (390°F) for 25–30 minutes, or until golden brown and crispy.

Sauté the Mushrooms:

In a hot skillet with a bit of oil or butter, cook mushrooms for 6–8 minutes until browned and soft. Season to taste.

Grill the Chicken:

Season chicken with salt, pepper, herbs, and garlic. Heat oil and butter in a skillet and cook chicken for 5–6 minutes per side, until golden and cooked through. Let rest, then slice.

Make the Cream Sauce:

In the same skillet, melt butter, add garlic, and sauté for 30 seconds. Pour in cream, stir in Parmesan and parsley, and simmer on low for 3–4 minutes until slightly thickened.

Assemble the Bowl:

Serve rice in a deep bowl, topped with sliced grilled chicken and creamy sauce. Add a side of roasted potatoes and sautéed mushrooms. Garnish with extra parsley.

Tips & Variations:

Swap cream for coconut cream or a light béchamel.

Add steamed greens like spinach or kale for extra veggies